Hoagie Rolls Recipe

5 from 3 votes

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!

Prep Time35

Cook Time20

Proving Time1 45

Total Time2 40

Servings: large rolls

Calories: 316kcal

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.

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.

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.

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.