Learn how to make fresh homemade hoagie rolls with my simple step-by-step recipe with impressive results every time.
2 hours 25 minutes
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.
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.
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.
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.
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.
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.
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.
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.