basket of hoagie sandwich rolls

Sandwich rolls (hoagie rolls)

A simple recipe for homemade sandwich rolls, also called hoagie rolls (or sub rolls). Step by step instructions for how to make rolls included! These rolls are great for lunch meats, meatballs, or even grilled vegetable sandwiches. Fresh made = no preservatives! Eat real bread! Makes 1250 grams of dough
Course Bread
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
ball and rest (30 min); rising (60 min) 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 rolls
Calories 260kcal
Author Marie


  • 742 grams bread flour 100%
  • 423 grams water 57% (about 70 degrees F)
  • 15 grams salt 2%; (15 grams = about 2.5 teaspoons)
  • 22 grams sugar 3%; (22 grams = about 2 tbsp)
  • 37 grams olive oil 5%; (37 grams = about 2.5 tbsp)
  • 8.4 grams instant dry yeast 1.12%


  • Add all ingredients to the bowl of a standing mixer
  • Mix on low speed for 4 minutes
  • Increase speed to medium and continue mixing for 15 additional minutes (target dough temperature is about 80 degrees F
  • Portion into 12 balls, cover, and let rest for about 20 to 30 minutes
    one dozen balls of dough
  • Run each ball through a pasta machine or roller or use a rolling pin to flatten to about 1/4 inch thick (about 7 to 9 inches long)
    flatted dough balls ready to be shaped
  • Roll each piece jelly roll style
    rolling dough into shaped rolls for sandwiches
  • Continue rolling to seal the seam, applying more pressure to ends to form the shape of a hoagie rolls
    shaped sandwich rolls uncooked
  • Line 2 baking sheets with parchment paper and place the rolls allowing for about 2 inches of space between
    tray of hoagie rolls uprisen
  • About 30 minute before the rolls are finished rising, preheat oven to 450 (convection) or 475 (non convection oven)
  • Allow to rise for 1 hour (somewhere warm; you can use the oven before you begin preheating (!) - I like to turn the oven light on and add a pan of boiled water)
    sandwich rolls about to be baked
  • Just before baking, slash each roll with a clean razor and then mist with clean water just before loading into oven
    scored rolls about to be baked
  • Mist the oven several times with water just after loading bread and quickly close oven door
  • Bake each tray in the center of oven for about 15 to 20 minutes (may place the remaining tray in the refrigerator until the first tray is finished baking; don't mist with water until ready to bake)


Baker's percentages shown in notes (flour 100%, water 57%, yeast 1.15%, salt 2%, sugar 3%, oil 5%)


Calories: 260kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 488mg | Potassium: 69mg | Fiber: 2g | Sugar: 2g | Calcium: 10mg | Iron: 0.6mg