• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • July 4th Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » Savory Bread Recipes

Hoagie Rolls Recipe

Published: Apr 29, 2022 · Modified: Sep 2, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

782 shares
  • 21
Jump to Recipe

Hoagie rolls are a delightfully crusty bread roll that makes an epic sandwich. You'll love the soft, springy texture this bread has under its chewy crust!

If you love bread recipes, you'll definitely want to try these ciabatta rolls and Waterford blaas. They both make fantastic sandwiches!

person holding a hoagie roll
Jump to:
  • Ingredients
  • How to Make Hoagie Rolls
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Savory Breads Recipes
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for hoagie rolls

You don't need any fancy ingredients to make hoagie rolls! Let's talk about the key ingredients before we get started.

  • Bread Flour: This really is a key ingredient. The higher protein content in bread flour creates more gluten, making the rolls rise higher and have a softer, fluffier texture inside.
  • Yeast: I like to use fast-action (aka instant) yeast, as it enables me to skip the 10-minutes proofing in warm water and sugar that active dry requires. Feel free to use either kind if you prefer.
  • Lard: Many recipes like to use butter or oil in hoagie rolls, but I find that lard gives the bread a uniquely soft texture that butter or oil can't. Swap this with vegetable shortening if you're vegan/vegetarian.

See recipe card for full information on ingredients and quantities.

How to Make Hoagie Rolls

mixing up dough for hoagie rolls
  1. Mix the flour, salt, and yeast. (image 1)
  2. Add the wet ingredients and stir to form a dough. (image 2)
kneaded bread dough rising in a mixing bowl
  1. Knead until the dough passes the windowpane test (see recipe card for details). (image 3)
  2. Prove until it has doubled in size, about 1 hour. (image 4)
letting hoagie rolls prove on a baking tray
  1. Punch down, divide into 6 pieces, and roll each piece into a sausage shape. (image 5)
  2. Prove on a cookie sheet until the rolls are springy to the touch, about 45 minutes. Cut a slash on top of each one with a razor blade (baker's lame) or sharp serrated knife. (image 6)
baked hoagie rolls on a cookie sheet
  1. Bake at 400°F until golden brown, about 15-20 minutes. (image 7)
  2. Let the hoagie rolls cool completely, about 30 minutes, then slice and enjoy. (image 8)

Recipe FAQs

What type of bread is a hoagie?

A hoagie is a mini bread loaf used to make sandwiches with meats, cheeses, and spices, and is especially popular in New Jersey, New York, and Pennsylvania. Depending upon where you are in New England, this sandwich or roll may be called a hoagie, hero, sub, grinder, spuckie, or wedge.

What is a hoagie roll made of?

Hoagie rolls are made from a basic bread dough that consists of flour, salt, yeast, sugar, water, and fat. The sandwich is typically filled with a variety of cold cuts, cheeses, peppers, onions, herbs, and condiments, such as oil and vinegar.

What's the difference between a sub and a hoagie?

The main difference is simply the name; "sub" and "hoagie" are both regional names for a long sandwich. However, the bread rolls for subs are softer and typically are cut all the way through, while hoagie rolls have a harder crust and aren't cut all the way through.

Why is it called a hoagie?

There are several possible explanations for the name "hoagie." It likely came from the "Hog Island sandwiches" eaten by dock workers near Philadelphia. Other etymologies say it may be named after famous American songwriter Hoagy Carmichael, or after street peddlers called hokey-pokey men who sold these types of sandwiches. It may even be a mispronunciation of the term "hokie" sandwiches.

How do you store hoagie rolls?

Leftovers: Eat on the same day of baking for the best freshness. Do not refrigerate the rolls, as they will quickly go stale; freeze them instead for longer storage.
Freeze: Seal the rolls in a zip-top plastic bag and freeze for up to 1 month.

Serve

These hoagie rolls are traditionally made into sandwiches. Although there are many variations on the filling, try a traditional one by layering sliced Italian deli meats (such as soppressata, capicola, mortadella) with sliced cheese and peppers. Sprinkle with Italian spices such as basil and oregano, salt and pepper, and oil and vinegar. Make sure the cheese touches the bread on both top and bottom to prevent the bread from getting soggy.

Looking for other bread recipes? Make some Waterford blaas for a tasty sandwich, or snack on a slice of cob loaf or pane bianco. Taboon bread tastes great with soups and curries, and English crumpets go well with breakfast or afternoon tea.

hoagie rolls on a cookie sheet.

Expert Tips

  • Use bread flour.  This ensures a high-rising, chewy result.
  • Don't have lard?  Substitute with an equal volume of butter.  Just realize that lard produces a better texture.
  • Knead until the dough passes the windowpane test, as described in the recipe card below.
  • Don't make the rolls huge, because they'll roughly double in size as they rise and bake.
  • Slow rising dough?  Place in a cold oven and put a pan of boiling water on the shelf underneath.

Other Savory Breads Recipes

  • baked muffaletta bread sliced in half on a cutting board.
    Perfect Muffaletta Bread
  • sliced cob loaf on a cutting board.
    Easy Cob Loaf Recipe
  • plate of crumpets with tea and marmalade
    English Crumpets Recipe
  • sliced Irish brown bread on a cutting board
    Irish Brown Bread

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

hoagie rolls on a baking sheet

Hoagie Rolls Recipe

Hoagie rolls are a soft white bread with a crispy crust. This recipe is easy, and makes amazing rolls that are perfect for Italian sandwiches!
5 from 3 votes
Print Pin FavoriteSaved! Rate
Course: Bread
Cuisine: American
Prep Time: 50 minutes minutes
Cook Time: 20 minutes minutes
Proving Time: 1 hour hour 45 minutes minutes
Total Time: 2 hours hours 55 minutes minutes
Servings: 6 large rolls
Calories: 316kcal
Author: Brooke & Emma

Ingredients
 

  • 4 ¼ cups bread flour
  • 2 ¼ teaspoons fast-action yeast
  • 2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 2 tablespoons lard, melted
  • 1 ½-1 ⅔ cups warm water
  • Cornmeal for dusting

Equipment

  • dough hook
  • Cookie sheet
  • digital thermometer
  • cooling racks
Keep your screen on while you work!

Instructions

Making the Dough

  • Melt the lard in the microwave or in a small saucepan.  Heat the water to 110-115°F.
  • Pour the flour into the bowl of a stand mixer and add the salt and yeast on opposite sides of the bowl.  Stir in each one with your hand, then add the sugar and mix on low speed with the paddle attachment until blended.
  • Dump in the melted lard and half of the water.  Mix on low speed, gradually drizzling in more water until all the flour is picked up from the bowl and a smooth, slightly sticky dough has formed.  You may not need all of the water.
  • Switch attachments to the dough hook and knead the dough on speed 2 for 5-8 minutes (or about 10-15 minutes by hand), until the dough passes the windowpane test.  Test the dough by grasping a lump of dough between the thumb and forefinger of each hand and stretching it.  If it stretches until it's translucent, the dough is well kneaded; if not, knead for a minute longer and check again.
  • Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap.  Let the dough prove until doubled in size, about 1 hour.

Shaping

  • Generously dust a large, rimmed cookie sheet with cornmeal.
  • Turn out the dough onto a lightly floured surface and punch it down all over to knock out the excess gases. Divide the dough into six equal pieces, using a kitchen scale for accuracy.
  • Tightly roll each piece into a log about 6-8 inches long and place on the prepared tray.
  • Cover the tray with plastic wrap and let the rolls prove for about 45 minutes to 1 hour, until the dough springs back quickly when gently prodded with a fingertip.  They should be almost doubled in size.
  • About 30 minutes before the rolls are done proving, preheat the oven to 425°F.

Baking

  • Once the oven has preheated, cut a lengthwise slit in each roll about ¼ inch deep using a bread baker's lame or a very sharp serrated knife.
  • Immediately put the tray in the oven and bake at 425°F for 15-20 minutes, until the rolls are a rich golden brown and have an internal temperature of at least 190°F.
  • Let them cool for 15 minutes on a wire rack before serving.

Notes

  • Use bread flour, not all-purpose.  AP lacks the protein content necessary to build a strong gluten structure.
  • No lard in the pantry?  Use an equal volume of butter instead, but realize that lard will give you a slightly different texture and flavor than if you use butter.
  • Knead until the dough passes the windowpane test, as described above.  This ensures a good texture, high rise, and chewiness.
  • Slow rising dough?  Place in a cold oven and put a pan of boiling water on the shelf underneath.
  • Store leftovers in a plastic bag at room temperature.  For longer storage, freeze the rolls in a zip-top freezer bag.

Nutrition

Calories: 316kcal (16%)Carbohydrates: 63g (21%)Protein: 11g (22%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 654mg (28%)Potassium: 110mg (3%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 253IU (5%)Vitamin C: 2mg (2%)Calcium: 28mg (3%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Pretzel Buns Recipe
Seafood Stock Recipe »

Reader Interactions

Comments

  1. Beth

    April 29, 2022 at 8:11 am

    5 stars
    These hoagie rolls are excellent with butter or for sandwiches. I love these rolls! It was fun learning some history behind the rolls, too.

    Reply
    • Emma

      April 29, 2022 at 10:56 am

      I'm glad you enjoyed learning about the history behind the hoagie rolls, and that you like how they turned out!

      Reply
  2. Alex

    April 29, 2022 at 8:10 am

    5 stars
    The crust is chewy, and the inside is soft. Add a smear of butter on the rolls, and you're in heaven!

    Reply
    • Emma

      April 29, 2022 at 10:53 am

      Aww, thanks! I'm glad that you enjoyed the rolls, Alex!

      Reply
  3. Bill Brasski

    September 27, 2019 at 11:27 am

    5 stars
    Great recipe, and thanks for weight conversions. I added ice cubes to oven at the start for a slightly chewier crust.

    Reply
    • Emma

      September 27, 2019 at 12:08 pm

      Hi Bill! I'm glad that you found the weight conversions helpful. Adding ice cubes to the oven for steam as the rolls bake is a great idea!

      Reply
  4. Fahmeida

    September 13, 2019 at 2:22 am

    I made this recipe and was really really good. I have been searching for a long time for a bread like this ( for years ) but it never turned out the way I like but this is just great. I used butter and made my dough a bit flabby so it didn't rise to a rounded top which was just what I wanted.....will definitely be making this every other week

    Reply
    • Emma

      September 13, 2019 at 6:27 am

      That's great, Fahmeida! I'm so thrilled that you enjoyed the hoagie rolls. Thanks for your kind words!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate July 4th with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

July 4th Recipes

  • large white bowl filled with cowboy caviar
    Cowboy Caviar
  • bowl of Chick-fil-A market salad with forks
    Copycat Chick-fil-A Market Salad
  • slice of sour cream pound cake on a white plate
    Sour Cream Pound Cake
  • bowl of broccoli salad
    Broccoli Salad with Bacon

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour