Homemade Hoagie Rolls make for the best sandwich. Nothing beats a loaf of fresh homemade bread, and these hoagie rolls don’t disappoint!
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What kind of yeast should I use?
All yeasts will work in this recipe. It’s simply a matter of understanding how each kind of yeast works and differs. Instant dry yeast can be added straight to dry ingredients and doesn’t require any sitting or proofing. It also rises a bit quicker. Active dry yeast is a bigger size of granule and generally needs to be dissolved in a liquid before adding to a recipe. It activates a bit slower so expect 10-15 minutes extra in rise time.
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How warm should the milk be?
The milk should be warm to the touch, between 100 and 110 degrees. You can use 1% up to whole milk.
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What if I don’t have a stand mixer?
You can knead it by hand! Start out by stirring with a spoon until you can’t do it anymore and then knead it with your hands. Just keep on kneading until all the flour is incorporated and/or the dough is soft to the touch and only slightly sticky. It’s a bit of a workout, but it’s worth it!
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Can I make this recipe gluten free?
This recipe was not designed to be gluten free. Gluten free baking involves completely different chemistry. In general, you cannot substitute gluten free flour in baking recipes and expect it to work, however, several people have reported that a blend like Cup for Cup will work.
If you like this recipe, you may be interested in these other homemade bread recipes:
- Homemade Pretzel Rolls
- Perfect Homemade French Bread
- The Best Homemade Dinner Rolls Ever
- Homemade Hamburger Buns
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
One of the best sites I have accessed in a long time. They even have measurements for different size batches. I know not all ingredients in all recipes can just be doubled.
In the process of making these rolls and I love the simple recipe.
I’m not sure if this has been answered in previous conversations But… Can I freeze these?
Love the recipe! They turned out really good and the bread it’s so soft, I added as topping garlic with parmesan, and Italian herbs with some butter
Thanks for the recipe 💜
Thank You for this Recipe I have always wanted to make my own Hoagie Rolls but never found the right recipe till now. They turned out Beautifully I shocked myself LOL 😆 Thank You again my dear your a Angel 😇 ❤ ♥
These turned out great according to my family. Unfortunately I have a gluten issue so I can’t enjoy them! Very easy to make the dough in a bread machine and then just roll out into the hoagies. I used about 1 cup of freshly ground whole wheat and didn’t makes any other changes. Thanks!
From the UK. Have made these twice now and I think it’ll become my favourite bread recipe. Works perfectly. Results look and taste amazing. Long live the hoagie!
I made these one night for pulled pork sandwiches and loved them so much made another batch the next day. Two weeks later I find myself making another batch but this time I’m making smaller size. These are my new go to easy and by far harty yet soft. LOVE 💕
I followed the instructions and watched the video and although they tasted good, mine were really long and thin, even after rising and baking. So I think next time I’d play around with the size of the rolls as some of them broke when I went to pick them up.
First time making hoagies. One word FAB-U-LOUS.
The recipe that I normally used had an overnight proof and I needed something quick so I decided to give this a try. I am very glad I did, my husband and mother in law both loved it and thought I bought it from a bakery!
I used organic non hydrogenated vegetable shortening instead of butter (all of my butter was frozen) and put an eggwhite and milk wash on the loaves and sprinkled them with herbs and pepper flakes before baking. The rolls came out soft and beautifully golden brown. We made fish subs with them and they held up fine under the weight of the ingredients.
Thank you so much for sharing this. It is my new Go To recipe for sub rolls.