Skip to main content
Brian Sunter

Authentic Hoagie Rolls

Crusty, chewy hoagie rolls perfect for submarine sandwiches. Requires two rises and steam baking for authentic texture.

20 minutes cook 30 minutes prep 3 hours total 4 servings
bread rolls baking sandwich hoagie
Scale
Units

Ingredients

  • 2.25 cups milk
  • 2.50 tsp active dry yeast
  • 1 tbsp malted milk powder
  • 6.75 cups all-purpose flour
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 4 pieces, 175g each hoagie roll dough
  • 1 tbsp cornmeal
  • — egg white
  • 1 tbsp water
  • 1 tsp cornmeal
  • 1 cup ice cubes

Equipment

  • large mixing bowl
  • plastic wrap
  • baking sheet
  • oven
  • oven-safe pan
  • bread lame
  • pastry brush
  • wire cooling rack

Instructions

Initial Dough Preparation

1

Warm 2.25 cups milk to 105-110F (about 50 seconds in the microwave).

2

Mix warm milk with 2.50 tsp active dry yeast and 1 tbsp malted milk powder .

3

Let stand 4 minutes until foamy. > If no foam appears, the yeast may be dead — start over with fresh yeast.

4

In a large mixing bowl , combine 6.75 cups all-purpose flour , 1 tbsp honey , 3 tbsp olive oil , and 1 tbsp salt .

5

Add the proofed yeast mixture.

6

Mix vigorously by hand until cohesive, 2 minutes .

7

Cover with plastic wrap and rest 15 minutes .

Kneading and First Rise

8

Turn dough onto a clean counter. > Avoid wooden surfaces — they absorb moisture from the dough.

9

Knead 9 minutes until smooth and no longer sticky. > Test for gluten window: dough should stretch thin without tearing.

10

Place in the large mixing bowl , cover with plastic wrap , and let rise 50 minutes until doubled.

Shaping

11

Punch down the dough.

12

Divide into 4 pieces, 175g each hoagie roll dough .

13

Press each portion into an 8-inch wide by 1-inch thick rectangle.

14

Roll tightly from bottom to top and seal the seam on the bottom.

15

Roll into a 10-inch cylinder.

16

Place on a baking sheet dusted with 1 tbsp cornmeal .

17

Cover with plastic wrap or a towel and proof 50 minutes until 1.5 to 2 times larger.

Baking Preparation

18

Preheat the oven to 375F. Place an empty oven-safe pan on the bottom rack.

19

Score rolls with one diagonal slash at a 45-degree angle using a bread lame or sharp knife.

20

Mix egg white with 1 tbsp water .

21

Brush rolls with the egg wash using a pastry brush .

22

Sprinkle additional 1 tsp cornmeal on top.

Baking

23

Place rolls on the middle rack.

24

Add 1 cup ice cubes to the bottom pan for steam.

25

Bake 10 minutes , then rotate the pan.

26

Bake another 9 minutes until golden brown. > Internal temperature should reach 200F.

27

Cool completely on a wire cooling rack .

View Cooklang Source
recipe.cook 
---
title: Authentic Hoagie Rolls
description: "Crusty, chewy hoagie rolls perfect for submarine sandwiches. Requires two rises and steam baking for authentic texture."
servings: 4
total time: 3 hours
prep time: 30 minutes
cook time: 20 minutes
tags: [bread, rolls, baking, sandwich, hoagie]
cuisine: American
difficulty: intermediate
---

== Initial Dough Preparation ==

Warm @milk{2.25%cups} to 105-110F (about ~{50%seconds} in the microwave).

Mix warm milk with @active dry yeast{2.5%tsp} and @malted milk powder{1%tbsp}.

Let stand ~{4%minutes} until foamy. > If no foam appears, the yeast may be dead — start over with fresh yeast.

In a #large mixing bowl{}, combine @all-purpose flour{6.75%cups}, @honey{1%tbsp}, @olive oil{3%tbsp}, and @salt{1%tbsp}.

Add the proofed yeast mixture.

Mix vigorously by hand until cohesive, ~{2%minutes}.

Cover with #plastic wrap{} and rest ~{15%minutes}.

== Kneading and First Rise ==

Turn dough onto a clean counter. > Avoid wooden surfaces — they absorb moisture from the dough.

Knead ~{9%minutes} until smooth and no longer sticky. > Test for gluten window: dough should stretch thin without tearing.

Place in the #large mixing bowl{}, cover with #plastic wrap{}, and let rise ~{50%minutes} until doubled.

== Shaping ==

Punch down the dough.

Divide into @hoagie roll dough{4 pieces, 175g each}.

Press each portion into an 8-inch wide by 1-inch thick rectangle.

Roll tightly from bottom to top and seal the seam on the bottom.

Roll into a 10-inch cylinder.

Place on a #baking sheet{} dusted with @cornmeal{1%tbsp}.

Cover with #plastic wrap{} or a towel and proof ~{50%minutes} until 1.5 to 2 times larger.

== Baking Preparation ==

Preheat the #oven{} to 375F. Place an empty #oven-safe pan{} on the bottom rack.

Score rolls with one diagonal slash at a 45-degree angle using a #bread lame{} or sharp knife.

Mix @egg white{1} with @water{1%tbsp}.

Brush rolls with the egg wash using a #pastry brush{}.

Sprinkle additional @cornmeal{1%tsp} on top.

== Baking ==

Place rolls on the middle rack.

Add @ice cubes{1%cup} to the bottom pan for steam.

Bake ~{10%minutes}, then rotate the pan.

Bake another ~{9%minutes} until golden brown. > Internal temperature should reach 200F.

Cool completely on a #wire cooling rack{}.

> Store in a plastic bag for 24 hours before using for best texture.