Make hoagie rolls at home with this easy recipe. With a handful of simple ingredients and easy-to-follow instructions, you’ll have fresh, warm rolls on the dinner table in no time. Trust me, once you taste these rolls, you won’t want to go back to store-bought!
For more bread recipes, try our Perfect Homemade French Bread.
Why My Recipe
- This recipe works for any skill level. Use a stand mixer or knead by hand.
- Soft rolls that hold up when used for sandwiches and don’t get soggy!
These homemade hoagie rolls are a real game changer. Making bread seems complicated, but with simple instructions and instant dry yeast, it doesn’t have to be a chore that keeps you in the kitchen for hours. We love this recipe because you get fresh, homemade rolls that are soft without being dry, and they don’t get soggy once you add your sandwich ingredients! Once you go homemade, you won’t go back!
Ingredient Notes
- Warm Milk: Make sure the milk is between 100°F to 110°F. Heat it on the stove or in the microwave. Use a thermometer for accuracy or test with your finger—it should feel warm but not hot. Use whole milk, 2% or 1% for best results. Skim and dairy milk alternatives can also work.
- Instant Dry Yeast: Instant yeast doesn’t need to be activated beforehand. If you only have active dry yeast, adjust the rising times slightly as noted in the instructions.
- Granulated Sugar: Yup, just regular old sugar. Brown sugar can also be used if you want to add in that hint of molasses.
- Salt: Stick with standard table salt for accurate measurements.
- Salted Butter: Make sure you use softened butter so it mixes in to the dough. If you only have unsalted butter, add an extra pinch of salt.
- Eggs: Grade AA large eggs will do.
- All-Purpose Flour: Start with 5 1/2 cups and gradually add more as needed. Bread flour can be used in the same amount for a slightly chewier texture, using the same amount.
Active Dry Yeast Vs Instant
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.
No Stand Mixer? No Problem!
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!
Storage Instructions
Refrigerate leftovers in an airtight container or plastic bag at room temperature for up to 3 days.
More homemade rolls…
Excellent sandwich bread – soft but still holds up to meat, condiments and lots of veggies! Quick and easy to make.
– Georgia
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.