Homemade Hoagie Rolls Recipe

Method

7 steps

1. 1

   In a large standing mixer bowl, combine the yeast, sugar, and warmed milk. Stir gently to mix and let sit for 10-15 minutes until the mixture becomes bubbly, indicating that the yeast is active.

2. 2

   Add about 4 cups of flour and kosher salt to the yeast mixture. Mix using the paddle or dough hook attachment, occasionally scraping down the bowl sides. Add an additional cup of flour and the cubed softened butter, mixing until the butter is absorbed. Continue adding flour gradually until the dough reaches a slightly sticky but manageable consistency.

3. 3

   Grease a large bowl with oil. Transfer the dough to the bowl, shape it into a ball, and cover with a clean dish towel. Place the bowl in a warm spot to rise until approximately doubled in size. Rising time may vary depending on temperature and humidity.

4. 4

   Lightly oil a pastry mat or flat surface. Divide the dough into 12 equal portions (about 110 grams each) using a digital scale for accuracy. Shape each portion into an oblong roll with seams down and ends tucked in. Place the rolls on two parchment-lined baking sheets (6 rolls per sheet), arranging them close together but not touching.

5. 5

   Cover the shaped rolls with clean dish towels and allow them to rise again until nearly doubled in size.

6. 6

   Preheat the oven to 350°F (175°C). Using a sharp serrated knife, make a deep slit along the top of each roll. Beat the egg with water to make an egg wash and brush a thin layer over the tops of the rolls to promote browning.

7. 7

   Bake the hoagie rolls in the preheated oven for 18-20 minutes until the bottoms are lightly browned and the rolls have a golden crust. Remove from the oven and transfer to wire racks to cool before slicing and serving.