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Easy Homemade Hoagie Rolls: soft, chewy white bread made by hand that’s perfect for Italian hoagie sandwiches! You’ll love making this recipe for parties and family dinners. | #bread #recipe #hoagie #sandwich

Easy Homemade Hoagie Rolls

  • Author: Emma
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 6 large rolls 1x


Easy homemade hoagie rolls are a soft, chewy white bread made by hand that’s perfect for Italian hoagie sandwiches!  You’ll love making this recipe for parties and family dinners.


  • 4 1/4 cups bread flour (500g)
  • 2 1/4 teaspoons fast-action yeast (10g)
  • 2 teaspoons salt (10g)
  • 1 tablespoon granulated sugar (12g)
  • 2 tablespoons lard, melted (27g)
  • 1 1/2-1 2/3 cups warm water (350-400 ml)
  • Cornmeal or semolina flour for dusting


Making the Dough (25 min + 1 hr proving)

  1. Melt the lard in the microwave or in a small saucepan.  Heat the water to 110-115 F.
  2. Pour the flour into a large mixing bowl and add the salt and yeast on opposite sides of the bowl.  Stir in each one with your hand, then mix in the sugar.
  3. Dump in the melted lard and half of the water.  Mix by hand, 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.
  4. Turn out the dough onto a lightly floured countertop and knead vigorously for 8-10 minutes, 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.
  5. 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 (10 min + 45 min proving)

  1. Dust a large, rimmed cookie sheet with cornmeal or semolina flour.
  2. Turn out the dough onto a lightly floured surface and punch it down all over to knock out the excess gases.
  3. Divide the dough into six equal pieces, using a kitchen scale for accuracy.  Roll each piece into a log about 6-8 inches long and place them about an inch apart on the prepared tray.
  4. Place the tray inside a large, clean garbage bag.  Inflate the bag and tuck the ends under the tray to seal.  Let the dough 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.
  5. About 10 minutes before the rolls are done proving, preheat the oven to 425 F.

Baking (15 min + 15 min cooling)

  1. Once the oven has preheated, cut a lengthwise slit in each roll about 1/4 inch deep using a bread baker's lame or a very sharp serrated knife.
  2. 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.
  3. Let them cool for 15 minutes on a wire rack before serving.


  • 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.
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: how to shape hoagie rolls, soft hoagie rolls



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