Hoagie Rolls

"These are so good!! We use them a lot for pulled meat sandwiches and such. Enjoy!"
photo by patti k. photo by patti k.
photo by patti k.
photo by Anonymous photo by Anonymous
photo by deerslayer27 photo by deerslayer27
photo by SSanguine photo by SSanguine
photo by Matt G. photo by Matt G.
Ready In:
1hr 15mins
18 Rolls




  • In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
  • Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
  • Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
  • Place in a greased bowl turning once to grease the top.
  • Cover and let rise 45 minutes.
  • Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
  • Shape into an oval.
  • Place 2 inches apart on a greased baking sheets.
  • With scissors cut a 1/4-inch slash across the top of each.
  • Cover and let rise 20 minutes.
  • Bake at 400° for 13-18 minutes until golden brown.
  • Remove to wire racks to cool.

Questions & Replies

  1. I’m going to say that the recipe is easy, HOWEVER….IF you change the quantity that you want make, the ingredients list changes but the instructions DO NOT accommodate those changes. Just be aware, especially if you are newer baker of anything bread. I am not new to it but those who are will fail miserable and maybe even give up which I would suggest not doing. I have my batch on the next rise at the moment so we shall see.
  2. Why are the measurements in the ingredient list different from the measurements in the instructions? Per directions, I dumped in 4 cups of flour and this ended up being way too much flour. I looked at the ingredients list and it called for almost half that much. Other measurements were also off. Instructions never called for including the salt listed in the ingredients list.
  3. Has anyone tried to freeze the hogie rolls after they were baked? And did they remain fresh after they thawed. Or were they dry? Thanks for any input.
  4. My dough did not rise the second time, after we punched it down and divided the dough. I put them in the oven and they did not rise at all or cook in the middle even after 20 minutes. I thought I followed the recipe to the T! What did I do wrong or how can I inmprove it?
  5. Can you freeze the dough for baking at a later date?


  1. This is going to be my go-to sub sandwich roll recipe from now on! I did it the lazy way though using my bread machine to do a dough cycle. I halved the recipe and used 4 1/2 cups AP flour with 2 TB olive oil since that's the only oil I had on hand, but loved the taste so I'll make it with olive oil again definitely. After the dough cycle finished, I did the thing with slitting the tops and letting them rise on the pan for another 20 minutes covered in paper towels. (I'm ghetto.) I also wanted a little variation, so I put sesame seeds on one roll, poppy seeds on another, and garlic granules on another...you can put nearly anything on the tops for variety really. I baked them for 15 minutes at 400F, perfection!
  2. No doubt, these hoagie rolls are the real thing. Made them the 1st time today, turned out fantastic. Even my daughter liked them! If yours came out to dense or to small, I suggest on the following: Don't skimp on the yeast, the proofing really helps later with the rise since we use the oil. Really thorough kneading helps as well. Make sure you dough is easy to knead, if not add warm water. Let it rise, let it rise....cover with lid (yeast does not like draft from the A/C) in a warm place 80 F until at least double or more of the original volume. I took the 18 count recipe, halved the ingredients and made only 8 rolls of it instead of nine (easier to divide) and rolled them out to about candy bar size "logs". Let it rise again, 80 F, no draft, until more than double the size 30-40 min - then in pre-heated oven. Giving the rise enough time, temperature and no drafty air is really the key. LOVE THEM ...will be a staple, for sure.
  3. Bread is something I've never been good at. But, my boys love Italian Beef Sandwiches, and finding a good roll for these in the store can be hit or miss. So I decided to try my hand at bread making again using this recipe. I seriously can not thank you enough for this recipe! They turn out perfectly, even for me! I still have some work to do on portioning and shaping but other than that, these come out perfect. I'm so grateful that I created an account just so I can thank you!
    • Review photo by Anonymous
  4. This is my favorite bread recipe! I usually make 16 rolls (it's just easier to divide). If you place them far enough apart on the cookie sheet, they will get a nice crust. If you put them on with sides barely touching, you get rolls that are softer. I bake these into hoagie rolls for hubby's fav French Dip or I make dinner rolls with the dough and bake in a lasagna pan. To make the bread more flavorful, I double the oil and steep herbs or garlic in it while I'm proofing the yeast. Add flour until the dough is no longer sticky, but still really pliable. If you over knead, you WILL get tough bread! Thanks for a great basic recipe, Hansen!
  5. Great recipes. I scaled the recipe to 10 rolls and followed recipe using King Arthur unbleached bread flour. I added a few shakes of garlic/herb/cheese mixture and put the whole batch into bread machine. It did not need all of the water (again, using the scaled amount)- just enough to let mass of dough in bread machine come together in a cohesive, slightly moist mass that forms a ball around the bread machine paddle. It rose beautifully and was a terrific base for meatball sandwiches. Thanks for sharing this one!


  1. I cut the recipe in half and also used olive oil instead of vegetable oil. As another review stated, the olive oil really adds a nice flavor to the bread. I find (not just for this recipe, but for all that require dough to rise) that if I turn my oven on just to get it warm and then turn it off again, I can cover and let my dough rise in the oven and it never fails me. I never used to see my dough rise "till double" until I started using this method for allowing my dough to rise.
  2. I used the bread machine on "dough" cycle to mix, knead and complete 1st rise. Halved the recipe for just the two of us and subbed Bob's stone ground whole wheat flour for half of the AP flour. I live at higher altitude, so I've only recently gained any confidence with baking breads - these hoagie rolls turned out great! Thanks for sharing the recipe. I love that I can bake delicious hoagie rolls and save money by not having to buy expensive baked goods at the grocery.


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