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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

Ingredients

  • 742 grams bread flour (see notes section for cups measurement and for baker's percentages)
  • 423 grams water (room temp/about 70 degrees F)
  • 15 grams salt
  • 22 grams sugar
  • 37 grams olive oil
  • 8.4 grams instant dry yeast

Instructions

  • Add all ingredients to the bowl of a standing mixer (see blog post for step by step pictures)
  • 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
  • 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)
  • Roll each piece jelly roll style
  • Continue rolling to seal the seam, applying more pressure to ends to form the shape of a hoagie rolls
  • Line 2 baking sheets with parchment paper and place the rolls allowing for about 2 inches of space between
  • 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)
  • Just before baking, slash each roll with a clean razor and then mist with clean water just before loading into oven
  • 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)

Notes

Baker's percentages shown in notes (flour 100%, water 57%, yeast 1.15%, salt 2%, sugar 3%, oil 5%)
  • In general, 742 grams of bread flour = about 6 cups.
  • To get more accurate cups measurement for bread flour, refer to your flour's nutrition label which will give you grams/cup of flour. 
  • Use high quality, bread flour - this is the main ingredient in your recipe so make sure it's a good brand
  • Use a kitchen scale if you have one. Weighing ingredients is one of the easiest ways to improve your bread baking
  • Ensure you are mixing the dough enough initially. This recipe calls for a 20-minute initial mix
  • I also recommend weighing out each dough ball after you portion the dough so that each roll is about the same size
  • Make sure the rolls rise enough before baking. The rolls should be at least 30 to 50% larger than when they were first shaped
  • If you kitchen is cold, place a pot of water on the stove with the tray of rolls next to it to heat things up
  • Using a thermometer such as a Thermapen is very helpful to make sure your dough is not too hot or too cold (target dough temp about 80 degrees after mixing)
  • Make sure your oven is hot enough - I found the best place to bake these rolls was right in the center rack of the oven
  • Don't forget to mist the rolls with water as well as the oven so you get a bit of oven spring (oven spring is the sudden increase in volume of bread during the first several minutes of baking)

Nutrition

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