Hoagie Rolls Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F) with the sugar and sprinkle the active dry yeast over the surface. Stir gently, then let sit 5–10 minutes until foamy and fragrant.

Combine wet ingredients

In a separate measuring cup or bowl, combine the warm milk and melted butter. Let cool slightly so it's warm, not hot.

Form the dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), add 2 cups of the flour and the salt. Pour in the activated yeast mixture and the warm milk/butter mixture. Mix on low until combined. Gradually add the remaining 1.5–1.75 cups flour, about 1/4 cup at a time, mixing until a soft, slightly tacky but not sticky dough forms. If mixing by hand, stir with a wooden spoon until shaggy, then turn onto a lightly floured surface to knead.

Knead

Knead the dough (in the mixer on medium-low or by hand) for 6–8 minutes until smooth, elastic, and slightly tacky. Add a dusting of flour only if the dough is overly sticky. The dough should pass the windowpane test when properly kneaded.

First rise

Lightly oil a clean bowl with the vegetable oil. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Divide

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces (each will weigh roughly 160–200 g depending on exact flour).

Pre-shape

Gently shape each piece into a rough rectangle, then roll each from the long edge to form a tight cylinder about 6–8 inches long (adjust length for desired hoagie size). Taper the ends slightly if you like classic hoagie points. Pinch seams closed and place seam-side down on a parchment-lined baking sheet, spacing rolls 2–3 inches apart.

Final proof

Cover the rolls loosely with greased plastic wrap or a lightly oiled towel and let proof at room temperature until puffy and nearly doubled, about 45–60 minutes.

Preheat oven & prepare wash

About 15 minutes before baking, preheat the oven to 375°F (190°C). In a small bowl, whisk the egg with 1 teaspoon water to make an egg wash.

Score and glaze

Right before baking, brush the tops of the proofed rolls with the egg wash. Using a sharp knife or razor blade, make 2 shallow diagonal slashes across each roll (about 1/4 inch deep) to allow controlled expansion. Sprinkle coarse sea salt or sesame seeds if desired.

Bake

Place the baking sheet on the middle rack and bake for 18–22 minutes, rotating the pan halfway through, until the rolls are deep golden brown and register 190–200°F (88–93°C) internally.

Cool

Remove the rolls to a wire rack and let cool at least 20 minutes before slicing to make hoagies. Cooling prevents a gummy crumb and helps maintain shape.