Learn how to make fresh homemade hoagie rolls with my simple step-by-step recipe with impressive results every time.

Hoagie Roll




– 5 cups all-purpose flour I like using weights for this, you will need 27 1/2 onces – 4 teaspoons instant yeast or rapid-rise yeast – 1 tablespoon sea salt – 3 tablespoons avocado oil plus more for greasing the bowl – 1 large egg room temperature – 4 teaspoons sugar – 2 cups water room temperature

8 rolls

2 hours 25 minutes

Step 1

In the bowl of a stand mixer, using the whisk attachment (or paddle attachment), mix the flour, yeast, and salt.

Step 2

In a separate mixing bowl, whisk together the oil, egg, and sugar. Then, add the water and mix until everything is blended.

Step 3

Turn the stand mixer on low speed using the hook attachment and slowly pour in the water mixture. Continue mixing until the contents of the bowl start to pull away from the sides of the bowl and a dough starts to form. This should take about 2 minutes.

Step 4

Increase the speed to medium-low and knead the dough for about 8 minutes until the dough is smooth and elastic.

Step 5

Transfer the dough to a clean, lightly floured surface and knead with your hands to form a ball shape by tucking the outer parts of the dough into the center underneath. Place the dough ball, seam side down into a large, greased oil. I like to use avocado oil, but you can use olive oil, or even cooking spray if you prefer.

Step 6

Cover the bowl with plastic wrap and let it rise in a warm area for 1-2 hours until it doubles in size and bulk.

Step 7

Near the end of the rise time, line 2 baking sheets with parchment paper. Remove the plastic covering from the bowl and punch down the dough with your hand to deflate it.

Step 8

Place the dough onto a greased surface and divide it into quarters. Then, divide each of the 4 parts in half to create 8 equal-sized portions of dough. Each should weigh about 5.5 ounces.

Step 9

Working with one piece of dough at a time, press the dough into a 4” square. While you work with one piece at a time, make sure to keep the rest covered with greased plastic wrap so it doesn’t stick to the dough.

Step 10

Take the top edge of the dough square and fold it over to meet the center of the and press down gently to seal it. Then, rotate it 180 degrees and do the same with the unfolded edge. Now you should have it folded in thirds like an envelope to form a 5” x 3” rectangle.

Step 11

Once you have that done, fold the entire rectangle in half and seal it with your fingers. Gently place a hand over the center of the log and carefully roll it back and forth to reinforce the seal.

Step 12

Gently roll and stretch the dough into an 8” cylinder by pulling at the dough in opposing directions starting from the middle working with both hands towards the outer ends. Place the roll onto a piece of parchment paper and repeat with the remaining dough. Keep the rolls 3 inches apart.

Step 13

Loosely cover the rolled dough logs with greased plastic wrap and let them have a final rise for about 1 hour until the rolls have doubled in size. Use a sharp knife, a razor blade, or a lame to score the top of the dough with a cut about ¼ of an inch deep along the length.

Step 14

Stop 1/2 “ from the ends. There is no right or wrong way to do this. You can make a long score from one end to the other, or you can make shorter cuts across the length of the dough crosswise. It’s up to you.

Step 15

Bake on the middle rack of a preheated 350-degree oven for 30-35 minutes. You can also bake on the upper middle and lower middle racks, switching and rotating sheets halfway.

Step 16

Allow the hoagie rolls to cool for 1 hour and then go ahead and fill it with meats, cheeses, veggies, and all your favorite sandwich toppings. Enjoy!