Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Soft and Chewy Hoagie Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 52 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 large hoagie rolls 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These homemade hoagie rolls are perfectly soft and chewy, with a golden, shiny crust thanks to an egg wash glaze. Utilizing a slow, repeated rising process, this recipe develops exceptional gluten structure, resulting in tender yet sturdy rolls ideal for sandwiches or hoagies. Whether you enjoy classic fillings or creative combinations, these rolls provide the perfect fresh bread foundation.

Ingredients

Scale

Yeast Mixture

  • 2 tablespoons dry yeast (Always use SAF-instant)
  • 1/2 cup warm water (make sure it’s not too hot or it will kill your yeast)

Dough

  • 2 cups hot water
  • 3 tablespoons sugar
  • 1 tablespoon kosher salt
  • 5 tablespoons vegetable oil, canola oil, or olive oil
  • 6 cups all purpose flour (or substitute 2 cups bread flour for a chewier texture)

For Glazing

  • 1 beaten egg (for glazing pre-baked bread)

Instructions

  1. Activate Yeast: Dissolve the 2 tablespoons of dry yeast in 1/2 cup of warm water. Ensure the water is warm but not hot to avoid killing the yeast. Let it sit until it becomes foamy and activated.
  2. Prepare Dough Mixture: In a separate large bowl, combine 2 cups of hot water, 3 tablespoons sugar, 1 tablespoon kosher salt, 5 tablespoons of oil, and 3 cups of flour. Mix well.
  3. Combine Yeast and Dough Mixture: Once the yeast is foamy, add it to the hot-water flour mixture. Mix for about 2 minutes to incorporate everything thoroughly.
  4. Knead Dough: Attach a dough hook to your mixer. Add the remaining 3 cups of flour gradually, one cup at a time, allowing the dough to absorb it. Knead for 5 minutes until the dough is elastic and all flour is incorporated.
  5. First Rest: Turn off the mixer, leave the dough hook attached, and cover the mixer with a tea towel. Let the dough sit for 10 minutes.
  6. Deflate Dough: After 10 minutes, the dough will look puffy. Deflate it by stirring with a wooden spoon or turning on the mixer to low speed for about 10 seconds.
  7. Repeat Rising and Deflating: Repeat the resting and deflating cycle five times (every 10 minutes) for a total of 60 minutes. This develops the gluten for a soft, chewy texture.
  8. Shape Rolls: Dump the dough onto a floured surface. Cut in half, then each half into four equal pieces, for a total of 8 large rolls. For smaller hoagies, divide into 16 pieces. Lightly press each piece into a rectangle and roll tightly lengthwise, tucking ends underneath. Place rolls on a parchment-lined or greased baking sheet.
  9. Final Rise and Score: Allow rolls to rise for 20-30 minutes. About 10 minutes into rising, score the tops of the rolls lightly with a bread lame or serrated knife. Brush with beaten egg for a shiny finish.
  10. Bake: Bake rolls in a preheated 375°F (190°C) oven for 20-25 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.

Notes

  • Make sure the water used to activate yeast is warm, not hot, to prevent killing the yeast.
  • You can substitute 2 cups of all-purpose flour with bread flour for a chewier texture.
  • For smaller sandwich rolls, divide dough into 16 pieces instead of 8.
  • Scoring and egg wash give a glossy, attractive crust and help control the rise of the bread.
  • Repeated rising and deflating develops gluten for an ideal bread texture.
  • Store leftover rolls in an airtight container to maintain freshness for up to 3 days, or freeze for longer storage.

Find it online: https://recipes.mbeams.com/homemade-soft-and-chewy-hoagie-rolls-recipe/