We had a craving for sandwiches on hoagie rolls one day and everything we looked at I couldn’t eat because of food allergies. So we decided to try to make them ourselves. We used our 2-pound bread maker to make this easier but you could do it with your mixer and kneading by hand. These hoagie rolls are so soft and delicious and are perfect for your cold cut sandwich or meatball sandwich, hot pastrami, or roast beef. So so good! Try them and let us know what you think!
Where Were The First Hoagies Made?
Philadelphia, PA! It was around World War I and Italian Immigrants there working at the Hog Island Shipyard began making sandwiches they called hoggies but hoagies stuck.
Is A Hoagie Hot Or Cold?
Hoagies are almost always eaten cold and not eaten with warm ingredients, but I love one with hot meatballs and melted provolone cheese on it but don’t tell anyone!
Why Is A Sub Called A Hoagie?
It is an Italian sub sandwich filled with ham, hot ham, Italian Salami, lettuce, onion, tomato, and provolone.
What Is The Difference Between a Hoagie Roll And A Sub?
A hoagie roll is not quite as soft as a sub roll. It has more of a bite to it if that makes sense.
Homemade Hoagie Rolls
Into your bread machine place
Ingredients:
2 cups of warm water (about 100 degrees F)
1 large egg
2 Tbsp Olive Oil, Coconut Oil or Avocado Oil
4 Tbsp Raw Sugar
1 Tbsp Himalayan Pink Salt
5 cups organic unbleached flour
4 tsp Dry Active Yeast
1/2 tsp dry ginger
Parchment
I started my machine on the dough setting and let it begin mixing, then turned it off and with a rubber spatula I scraped down the sides and then started it again on the dough setting.
I checked it again and made sure that the ingredients were well incorporated into the dough before it stopped mixing. Then let it rise in the bread maker undisturbed.
When the cycle is over I took it out carefully. The dough rose all the way up to the window in the top of the machine.
(If you are doing this in your mixer place warm water and sugar in the bowl to the mixer and sprinkle with your yeast.
Let the yeast puff. Then add the rest of your ingredients and mix until the dough pulls away from the bowl.
Put the dough in a greased bowl with a greased plastic wrap over the top. Let rise until the dough doubles in size.
Punch down.)
I sprinkled the counter with a small amount of flour and then turned the dough out to the counter. I divided the dough into 8 equal pieces and made them into 6-7 inch long rolls. Put them on a baking sheet with parchment under them and let set in a warm draft-free spot covered with a lightweight flour sack towel for about 45 minutes.
Preheat oven to 350 degrees F.
With a sharp knife score your dough lengthwise just in the top 1/4 inch of the dough.
Slide baking sheet into the oven and bake from 25- 30 minutes or until golden. Rotate your pan 1/2 way through the baking cycle.
Transfer rolls to a wire rack on the counter for cooling.
Serve when cool
Store in an airtight container.
These are wonderful for cold cut sandwiches or hot meatball sandwiches and French dip too.
Let us know what you think!
Print Recipe
Hoagie Rolls
Ingredients
- 2 cups of warm water (about 100 degrees F)
- 1 large egg
- 2 Tbsp Olive Oil (Coconut Oil or Avocado Oil)
- 4 Tbsp Raw Sugar
- 1 Tbsp Himalayan Pink Salt
- 5 cups organic unbleached flour
- 4 tsp Dry Active Yeast
- 1/2 tsp dry ginger
- Parchment
Instructions
I started my machine on the dough setting and let it begin mixing, then turned it off and with a rubber spatula I scraped down the sides and then started it again on the dough setting.
I checked it again and made sure that the ingredients were well incorporated into the dough before it stopped mixing. Then let it rise in the bread maker undisturbed.
When the cycle is over I took it out carefully. The dough rose all the way up to the window in the top of the machine.
(If you are doing this in your mixer place warm water and sugar in the bowl to the mixer and sprinkle with your yeast.
Let the yeast puff. Then add the rest of your ingredients and mix until the dough pulls away from the bowl.
Put the dough in a greased bowl with a greased plastic wrap over the top. Let rise until the dough doubles in size.
Punch down.)
I sprinkled the counter with a small amount of flour and then turned the dough out to the counter. I divided the dough into 8 equal pieces and made them into 6-7 inch long rolls. Put them on a baking sheet with parchment under them and let set in a warm draft-free spot covered with a lightweight flour sack towel for about 45 minutes.
Preheat oven to 350 degrees F.
With a sharp knife score your dough lengthwise just in the top 1/4 inch of the dough.
Slide baking sheet into the oven and bake from 25- 30 minutes or until golden. Rotate your pan 1/2 way through the baking cycle.
Transfer rolls to a wire rack on the counter for cooling.
Serve when cool
Store in an airtight container.
Before you go check out these other recipes
- Asiago Bread
- Bread Sticks
- Cranberry Orange Bread
- Banana Nut Bread
- Ranchero Pepper Cheese Bread
- French Bread
- Rye Bread
- Bread Machine Pizza Dough
- Rosemary Olive Oil Bread
- Pumpkin Rolls
- Dinner Rolls
- King’s Hawaiian Rolls
- Country Hamburger Buns
- Cottage Hamburger Buns
- Zucchini Bread
- Cranberry Cream Cheese Bread
- Blueberry Bread
- English Muffins
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