- 23 minutes ago
Soft, chewy hoagie rolls that are better than Subway come together with just six ingredients and a simple bread-making method. This recipe uses warm water, sugar, yeast, butter-flavored shortening, 00 flour, and salt to create bakery-style sandwich rolls with a fluffy interior and enough strength to hold Philly cheesesteaks, subs, or cheesy fillings.
The dough is mixed, kneaded, proofed, and given one strength-building fold before being divided, shaped into even cylinders, and rested again. From there, the rolls are topped with egg wash, sesame seeds, Italian herbs, and cheese, then baked until browned and finished with melted butter for an extra-soft crust. The result is a homemade hoagie roll recipe with a buttery flavor, tender crumb, and a classic deli-style look.
Perfect for anyone searching for hoagie roll recipe, soft sandwich bread, homemade sub rolls, Italian herb and cheese bread, or bakery-style bread at home. It’s a practical bread tutorial for lunch sandwiches, cheesesteaks, meal prep, and anyone who wants easy bread baking with clear step-by-step guidance.
The dough is mixed, kneaded, proofed, and given one strength-building fold before being divided, shaped into even cylinders, and rested again. From there, the rolls are topped with egg wash, sesame seeds, Italian herbs, and cheese, then baked until browned and finished with melted butter for an extra-soft crust. The result is a homemade hoagie roll recipe with a buttery flavor, tender crumb, and a classic deli-style look.
Perfect for anyone searching for hoagie roll recipe, soft sandwich bread, homemade sub rolls, Italian herb and cheese bread, or bakery-style bread at home. It’s a practical bread tutorial for lunch sandwiches, cheesesteaks, meal prep, and anyone who wants easy bread baking with clear step-by-step guidance.
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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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