Italian Hoagie Rolls

Crisp on the outside, soft and a little chewy inside, these Italian Hoagie Rolls are the perfect vehicle for delicious fillings.

Depending on where you’re from these rolls are called variety of names.  In addition to being called Hoagies, I have heard them called Subs, Submarines, Grinders, Hero, Italian Sandwich, Torpedo, and Po’ Boy,  just to name a few. 

Whatever you call them, we all enjoy making over the top sandwiches full of meats and cheeses and stuffing them into these rolls.

 

   

How to store your Best Soft and Chewy Hoagie Rolls

Store them uncut in a paper bag OR, wrapped tightly in plastic wrap and then in a plastic bag.

Can you freeze Hoagie Rolls?

These rolls can be frozen after they are baked. Simply wrap each cooled loaf in plastic wrap, twice and place in a freezer-safe bag for up to 3 months.

 

 

Italian Hoagie Rolls 

Yield: Makes 8 rolls | Prep time: 15 mins | Rest time: 1 hr 20 min | Bake time: 30 mins

Ingredients:

5 c Bread Flour
¾ tsp Salt
2 c warm water
4 tsp dry yeast
3½ tbsp vegetable oil
1 lg egg (room temperature)
4½ tsp granulated sugar

 

 

Instructions:

In the bowl of a stand mixer, combine flour, salt and yeast.

In a separate large bowl, whisk together water, oil, egg and sugar until the sugar dissolves.

Using a dough hook with mixer set to low speed, slowly add the liquid mixture into the dry mixture, mixing until thoroughly combined and dough is starting to form. Increase speed to medium until dough becomes smooth. You can add a bit more flour if needed but be careful not to add too much.

Transfer dough to a lightly floured surface and knead by hand until dough becomes a smooth ball. Add more flour as needed to decrease stickiness but not make too dry.

 

 

Place dough into a large greased bowl, turning once to grease top. Cover bowl with plastic wrap or a clean towel. Allow to rise in a warm place until doubled in size (approx. 30-45 min.)

 

 

Transfer dough to a clean, lightly floured surface and divide into eight equal pieces.

 

 

Roll and form each piece into an approx. 8-inch roll shape.

 

 

Spray two baking sheets with a non-stick cooking spray. Place rolls on sheets, approx 3-inches apart. Cover with greased plastic wrap and allow to rise in a warm area until doubled (approx. 40-minutes.

Preheat oven to 350°.

 

 

After dough has risen, cut a slash down the center of each with a very sharp knife or a razor blade.

Bake in preheated oven for approximately 30 min. Should be lightly browned. Cool on baking rack before cutting.

Store in an airtight container.