- 2 days ago
Learn how to make bakery-style hoagie rolls at home with this simple, no-fail recipe! These rolls are soft, chewy, and perfect for sandwiches or subs. Follow along for step-by-step instructions and tips for the best results.
Get my Bread Making 101 Course here: https://jaffrywardjr.gumroad.com/ use code "2025" for 10% off the course.
Ingredients:
Warm Water: 240g (1 cup)
Active Dry Yeast: 9g (2¼ teaspoons)
Sugar: 10g (2 teaspoons)
Butter-Flavored Shortening: 20g (1½ tablespoons)
00 Flour: 360g (3 cups)
Salt: 9g (1½ teaspoons)
Step-by-Step Instructions:
1. Activate Yeast: In a large bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
2. Mix Ingredients: Add the butter-flavored shortening to the yeast mixture and stir until melted. Gradually add the 00 flour and salt, mixing until a shaggy dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface or use a stand mixer with a dough hook. Knead for 3–5 minutes until it comes together.
4. Strength-Building Fold: Perform one set of strength-building folds. Flatten the dough into a rectangle, fold the top edge down to the center, then fold the bottom
Get my Bread Making 101 Course here: https://jaffrywardjr.gumroad.com/ use code "2025" for 10% off the course.
Ingredients:
Warm Water: 240g (1 cup)
Active Dry Yeast: 9g (2¼ teaspoons)
Sugar: 10g (2 teaspoons)
Butter-Flavored Shortening: 20g (1½ tablespoons)
00 Flour: 360g (3 cups)
Salt: 9g (1½ teaspoons)
Step-by-Step Instructions:
1. Activate Yeast: In a large bowl, combine warm water (about 110°F/43°C), sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
2. Mix Ingredients: Add the butter-flavored shortening to the yeast mixture and stir until melted. Gradually add the 00 flour and salt, mixing until a shaggy dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface or use a stand mixer with a dough hook. Knead for 3–5 minutes until it comes together.
4. Strength-Building Fold: Perform one set of strength-building folds. Flatten the dough into a rectangle, fold the top edge down to the center, then fold the bottom
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LifestyleTranscript
00:00my hoagie roll recipe is better than subway and it's super easy for you guys to do and it's only
00:05six ingredients to get this nice fluffy hoagie roll that you see here this hoagie roll itself
00:09but yet it's strong enough to hold all of your cheesy goodness like philly cheese steaks or
00:13whatever you want to put in here it has a nice buttery flavor and it's better than anything you
00:17can buy so the first thing i'm going to do is blow my yeast i got some water going in
00:21now i'm
00:21measuring by using a scale but you guys can go buy cups i will put the cup measurements in the
00:26description below but yeah i'm going to warm up this water in the microwave i put it on about a
00:31minute you don't want your water to be too hot because it can kill your yeast but after i take
00:36it out the microwave i'm going to add in some sugar the sugar is going to give us a subtle
00:40sweetness
00:40and it's also going to help bloom our yeast i have one packet of rapid rise yeast that i bought
00:45from
00:45the store and all i'm going to do is add it into our water now usually i do not do
00:49this when it comes to
00:50making bread i have never had dead yeast before but i know for beginners i know that you guys
00:56want to make sure that you're used to the lie before you start mixing and so that's what i'm
01:00doing instead of using bread flour in this recipe i'm going to use double zero italian flour i'm using
01:04this flour for two reasons number one that it creates a soft sandwich like crumb but it also
01:10maintains a slight shoeiness which you need when it comes to a hoagie roll but it also has a strong
01:15protein content and gluten level which is going to help us make it whole together and the bread is going
01:20to come out perfect with this flour i'm going to add some salt on top of that flour just a
01:25little
01:25bit of salt you don't want this to be too salty but you do want to have a little bit
01:29of flavor
01:29after a while you can see my my yeast has bloomed it maybe took around five minutes it was already
01:35warm in my house i'm gonna add some butter flavor shortening in there butter flavor shortening gives
01:38it a nice rich flavor and also helps soften the dough and i really like this when it comes to
01:44this
01:44hoagie roll because you can tell the difference i use a butter flavor shortening in my crispy
01:48cream donut recipe and it was a lot softer and it got closer to the texture of the crispy
01:52cream donuts in the previous variations that i made with the dough speaking of my crispy cream
01:57donut recipe a lot of you guys have been asking for it it's in my bread making one-on-one
02:01uh course
02:02it'll be in the description below it's a video course that goes to all the basics of bread making
02:06giving you one dough that you can make three breads with a homemade pizza and my famous crispy
02:11cream donut recipe it includes all the recipes and step-by-step mystery now that we got that shameless
02:16plug out the way let's get back to the dough so you can see it's mixing on medium low speed
02:20and once it gets together or combines together i'm going to take it up to medium high speed
02:25and it's going to catch on a dough hook and it's going to begin developing gluten this process is
02:29going to take five to seven minutes because we do have richness in there with the shortening so it is
02:34going to take a little bit of while for it to come together but once it comes together it's going
02:37to
02:37start slapping around the bowl and when i take it and tug at it it is not ripping apart which
02:41tells me
02:41the gluten is developed and now i can take this off the dough hook and we can begin to proof
02:46this
02:46this dough shouldn't be sticky at all so if it's sticky you want to continue to mix so now i'm
02:51just
02:51going to take it off the dough hook and it's flat right off and as you guys can see the
02:55dough hook
02:55is pretty clean that shortening really does help kind of grease stuff up it's not going to make the
03:00bread greasy but it's also but it's going to help you not to stick to you so i'm just kneeling
03:04it ever
03:04so slightly into a ball and you know we're just trying to kind of get those corners tucked in together
03:10so
03:10it can begin to proof i'm flattening out the dough a little bit so it can make it easier for
03:14me to
03:15you know straight build fold which you guys will see after it proofs for 45 minutes so i'm just
03:20covering it up letting the proof of 45 minutes and once it doubles in size i want to come and
03:24i'm
03:24going to perform a straight building fold now this is super easy for you guys to do the only thing
03:29you want to make sure you have is a wet hand so i'm using my spray bottle that i use
03:33for all my
03:33doughs and spraying my hand and i'm going to pull out a part of the dough and i'm going to
03:38fold it over
03:38itself you want to do that with each corner and what this is doing is helping build the strength
03:43and the dough which is going to help with uh shaping it into a hoagie roll but once you have
03:47all of
03:48those four corners you just want to kind of fold it over itself and then knead it back into a
03:52ball
03:52position and like i said this is building strength we're only going to do this one time and then we're
03:56going to cover it back up and once we cover it back up we're going to let this go for
04:00an additional
04:0130 minutes now this is all going to depend on the temperature in your home luckily for me it's pretty
04:05cold outside so it is quite warm up in here but once we let that proof for an additional 30
04:09minutes
04:09we're going to take it and cut it into pieces and i'm going to weigh them out um i did
04:14175 grams for
04:15each hoagie roll and i did three big hoagie rolls and i did one small hoagie roll so you can
04:19see me
04:20kind of measuring and then just kind of taking some off and you know kind of making sure that i
04:24have
04:25the right amount for each hoagie roll if you're going to do any type of bread making i suggest you
04:29guys get a dough card now this is just a plastic dough card they do have metal ones you can
04:34get this
04:34from walmart or any other place but it really helps when it comes to cutting the dough and you
04:38know when it helps with measurements like this if you don't have a dough card you can use a knife
04:42but
04:42it probably won't work as well because you know the knives are very sharp and sometimes the dough can
04:46get a little sticky so once i divide them up i'm just going to take my hand and i'm going
04:50to pinch
04:50the seams at the bottom of it and turn it into a dough ball this is going to help us
04:55shape the dough
04:56in a second and i had to re-reasure the last dough so i can figure out how i was
05:00going to shape that one
05:01but i basically just you know kind of pinched the seams in together and you know kind of make sure
05:06that it was kind of tight so i have three dough balls at 175 grams and one dough ball that
05:11is 111
05:12grams for a small whole year old that i'm going to make for somebody else i'm going to let the
05:15dough rest for 15 minutes covered and then i'm going to start shaping the dough now this is going
05:20to be a simple method but you might have to watch this a couple of times first thing i'm going
05:24to
05:24do is flatten the dough get out all of those air bubbles that it had you're improving you might have
05:28to stretch it a little bit and so i'm just stretching to make sure all of those air bubbles are
05:32out
05:32now if you have a rolling pin this might be a lot easier than what i'm doing right here i'm
05:37just so
05:37used to shaping dough by hand that's basically what i'm doing right here i'm going to give my
05:41dough a couple of sprays to help with stickish when i'm rolling it up this is going to help the
05:45dough stick to itself when you're rolling it up so now i'm just taking it and i'm rolling it up
05:49as tightly as i can i know you guys can't see all of what i'm doing because of the camera
05:54angle
05:54but i'm just rolling as tightly as i can and because i sprayed it it's sticking pretty good
05:58and i'm just taking my hand and i'm piecing in the scenes and then i'm rolling those uh
06:03rolling the dough over itself on those seams my hands are in a triangle state and i'm just kind of
06:08rolling it on those edges and then keep rolling it out until i can get you know an even cylinder
06:13you also want to roll on the edges too you want to apply a little bit of pressure if it's
06:18fat in
06:18the middle because you don't want that you want it to be even all over i'm piecing in the scenes
06:22on the
06:23side so when i put it in the oven it doesn't explode and expose some of the inside of the
06:27bread
06:27i've had that happen to me a couple of times basically you're making sure everything is
06:31sealed so here's me doing it again and like i said i'm rolling as tightly as i can i'm trying
06:36to give you guys the best look and i'm going to pinch those seams in again and i'm going to
06:41roll it
06:42on itself so you know you kind of see me going with this and kind of rolling it on both
06:46seams you
06:47see my hands right there i'm applying even pressure trying to roll it out and making sure
06:52everything is like you know sealed once you do this a couple of times you'll find that it's super
06:56easy to do the next time trust me and make sure you poked in those sealed sides so that it
07:01can
07:01look like a holy roll and not a baguette so i'm getting my dark colored sheet tray and if you're
07:06using a dark colored sheet tray you just know that your cooking time will be you know lessened color
07:11sheet trays transfer more heat so just keep that in mind if you have a gray sheet tray then you're
07:16good
07:16to go but i'll tell you the baking times for each one in just a second but i spray some
07:20water
07:20down on the sheet tray and then put some parchment paper down then i'm going in with some cornmeal i
07:25love toasty cornmeal on my hoagie rolls so add a liberal amount and all i'm doing is now is taking
07:30my dough and i'm placing them on there i'll kind of spread them a little bit farther from each other
07:35because i didn't know how much it was going to puff up or spread to the side so you know
07:39i'm kind of
07:40flattening out which is why i made sure i had a lot of space in between but we're going to
07:43cover this
07:44and we're going to proof this for about 30 minutes like i said it's really going to depend on the
07:48temperature of your house my house was pretty warm so they got done really fast now we're going to
07:53do a egg wash i got one egg going in i'm going to add like a splash of water and
07:58a little bit of salt
07:59to break down the protein of the egg so it can kind of spread over to do a little bit
08:03evenly i think
08:04that's a little bit more than a peach but anyway you're going to get your fork and you're going to
08:08kind of you know uh kind of whisk it together and you know at this point you know if you
08:14want to
08:14add different toppings to your uh whole year roll you can definitely do that i'm going to do an
08:19italian herb and cheese one like the one from subway and i'm also going to do one with sesame
08:23seed but whatever ingredients you want to add to your bread you can this is me showing you the italian
08:28seasoning that i'm using and the sesame seeds that i'm using your basic normal store brand from the
08:33store so now i'm about to check the proof on my bread if you poke it and it slowly goes
08:37back to the
08:37top then it's proved correctly if it goes too fast then you over proof this so you want to kind
08:42of keep
08:43an eye on it and make sure you're shaking in between time now for some reason i could not
08:48find my dough razor anywhere so i had to use a knife um this was super super inconvenient um
08:55but no if you're going to do it like this you do want to use a serrated knife i just
08:59could not find
08:59my serrated knife anywhere as well so i'm using a sharp part of my knife and i'm trying to make
09:03a
09:03cut in the middle you want to give it a place yet for your dough to it you know rise
09:08it if you don't do
09:09this your bread might come out less soft so you definitely want to do this um and it makes a
09:13difference trust me so i'm trying my best to make the cuts like i said this is super inconvenient
09:17i'm sorry that my hand is covering it up but anyway yeah i'm going to take some egg wash and
09:22i'm going to spread it over my hokey rolls i'm going to do each and every one of them and
09:27i'm
09:27trying to apply a lot of it because i do have a lot of sesame seeds and i do want
09:31them to stick so
09:32you can kind of see me just applying as much as needed try not to get some on the actual
09:37parchment
09:37paper because you don't want that to kind of burn or sometimes if you put too much egg wash it
09:42can't
09:43stick so just be you know kind of careful with that but i'm just using my silicone brush and i'm
09:47making sure every single hokey roll is covered and that you know everything that i put on it is going
09:53to stick i also forgot to mention that you can do two large foot longs with this dough recipe
09:58or you can do three medium like i got here or you can do four small hokey rolls it's really
10:03up to
10:04you and what you want to do is really based on your sandwich needs if you need big ones
10:07or small ones but i'm taking my sesame seeds and i'm kind of drizzle it over the egg watch hokey
10:12roll
10:13i'm trying not to get none on the pan but you know the slime's getting on the pan it's not
10:17the
10:17end of the world i'm applying extra because i know some of them are going to fall off so just
10:22keep that
10:22in mind as well for my italian herb and cheese one i'm just going in with some italian herbs and
10:27i'm
10:27using a sprinkle effect to kind of sprinkle it on the dough you don't want to go overboard with this
10:31but i'm just trying to make sure i get to get even spread now i'm going to add your basic
10:35cheddar cheese this you know from walmart or kroger or whatever um nothing special i didn't trade my
10:41own cheese for this particular recipe because it's just going to melt and it doesn't make it
10:45taste any different in my opinion and once i add the cheese i'm going in with some more italian herb
10:50season is just to kind of make it look good and we're going to bake this on 375 for 30
10:55to 40 minutes
10:56depending on the color of your pan but once they brown up nicely like this you can take them out
11:00and i'm going to add a little bit of melted butter to kind of soften the crust now they will
11:06soften as
11:06they cool but if you want to make it a little bit extra soft like i do add some melted
11:11butter so i'm
11:12just trying to make sure i don't get any of the sesame seeds or the you know or the herbs
11:17or stuff you
11:17know kind of off the hoagie roll because i'm using silicone brush to kind of drizzle the butter on there
11:23so you want to be careful about that um a lot of the sesame seeds that i put on the
11:27whole year old
11:27excuse me did not come off when i did when i used the silicone brush and i'm trying my best
11:32to kind
11:32of drizzle it on there but yeah you're going to let this cool for at least 30 minutes if in
11:38my opinion
11:39you want your bread to soften a lot so just be patient with it but eventually it's going to
11:44soften and i'm going to give you some close-up you know of the hoagie rolls the cheese one came
11:48out
11:49pretty good you can kind of see the sesame seed hoagie roll the other sesame seed hoagie roll they all
11:54look pretty good they would have looked better with my razor but it's okay these still came out
11:59really really good and as you can see it has a fluffy inside like i told you guys at the
12:03beginning of the
12:03video very sandwich friendly but it's going to be chewy enough to hold anything so if you guys
12:09enjoyed this video give it a like and check out my description
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