Grinder, Hoagie and Philly Cheesesteak Rolls

Total Time
1hr 40mins
Prep 1 hr 20 mins
Cook 20 mins

This is the perfect recipe for any sandwich that requires that pizza house hoagie roll that we all love. This is a scaled down version of a recipe from the PMQ Recipe Bank where you can find a lot of authentic pizza industry recipes.

Ingredients Nutrition

  • 1 18 cups water (about 70 degrees F)
  • 1 58 teaspoons salt
  • 3 38 teaspoons sugar
  • 1 23 tablespoons olive oil
  • 16 ounces bread flour, a strong flour like a Hi-Gluten Flour
  • 2 12 teaspoons yeast


  1. Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
  2. Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
  3. Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
  4. Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.


Most Helpful

This didn't work for me. I was pretty disappointed in this recipe. The rolls didn't rise well so they were pretty dense. I felt like they needed a little more salt. I followed the recipe exactly so I didn't use a greased pan (though I had a little inner argument about whether or not I should since I'm not a complete baking newbie) -- needless to say, half of each roll had to be soaked off the baking sheet.

Twiggyann August 25, 2008

I've been waiting a long time for this recipe. Your photos helped the process. Thank you for your time and effort on this endeavor. YUM!

Kendra Jean's Kitchen August 03, 2008

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