Hoagie Rolls

These hoagie rolls are soft yet hold the mightiest meatball.  This is my go-to roll for meatball sandwiches.  I love that you can make the rolls ahead and freeze them.  On busy days, I just pull them out and we have homemade sandwiches in less than 30 minutes.


Hoagie rolls on a black cooling rack.

The smell of homemade rolls is a favorite in our home.  Something is satisfying about kneading dough and having a finished product that tastes and smells so good.  

Over time, we have drastically limited our intake of artificial ingredients.  It can be hard on the brain to read the ingredient list of some store-bought bread.  Because of this, I’ve focused on creating bits of time during the day to make them from real ingredients.  

What I learned is that there is very little hands-on time.  It’s simply a process that you can build into a day you want to bake.  Once you master what dough should look and feel like, it becomes that much easier!

Hoagie rolls on a black cooling rack.

Hoagie Rolls

Foodie de Froid
Servings 8 rolls
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 5 minutes
These hoagie rolls are soft yet hold the mightiest meatballs! They are the perfect homemade roll for large hearty sandwiches.
5 from 1 vote


  • 472 grams water lukewarm
  • 9 grams instant yeast
  • 12 grams granulated sugar
  • 6 grams salt kosher
  • 480 grams bread flour
  • 82 grams semolina flour
  • 2 tbsp olive oil


  • Combine all of the ingredients except the olive oil in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 4 minutes.
    472 grams water, 9 grams instant yeast, 12 grams granulated sugar, 6 grams salt, 480 grams bread flour, 82 grams semolina flour
  • Add olive oil and mix for another minute or two. The dough should be smooth and elastic and pass the windowpane test.
    2 tbsp olive oil
  • Turn out the dough and form it into a ball and transfer it to a container that has been greased with olive oil. Turn the dough over so both sides are in contact with the oil. Cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1 hour.
    Please see the recipe notes for additional options.
  • Once risen, place the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into 8 pieces of equal weight.
  • Roll each into a tight log 6" long, Use your hand on the top of the log to create friction with the surface of the counter. This tightens the skin of the dough so it will have a proper rise. They will look narrow yet they will expand both in the 2nd rise and in the oven.
  • Cover and let them rise for 30 minutes or until doubled in size. This is a sticky dough so plastic wrap will stick. I use a pan with tall sides to cover them and place a towel over that to ensure the dough does not dry out.
  • Preheat your oven to 350 °F and place a small heavy pan on the bottom shelf.
  • Quickly yet gently score the rolls with a sharp serrated knife. This allows the rolls to expand further in the oven.
  • Place rolls in the oven. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 20 - 25 minutes or until golden in color and the internal temperature reads 190 °F. Remove from oven promptly.
  • Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.

Kitchen Equipment

Stand Mixer
digital kitchen scale
pocket weight kitchen scale


Proofing Bread:  I recommend investing in a bread proofer if you are serious about making consistent bread.  This also becomes important if you live in a cooler climate and don't have the luxury of waiting for your bread to proof.  I purchased a Brad and Taylor folding proofer that I can store in my pantry.  This saves me counter and pantry space!
You don't need any specialized equipment to make beautiful homemade yeast bread.  I started my bread-baking journey by kneading bread with my hands and a used wood-handled dough scraper.  I picked up the scraper for a few bucks at an antique shop.  That is all I needed to turn out beautiful bread.
I've accumulated modern bread-baking tools over the past decades. ; )  I can still turn out an impressive yeast bread with my hands and an old dough scraper.  Some days I choose to do that when I have the luxury of time.  Start with a proven recipe with accurate measurements and the rest will fall into place.
Freezing:  These keep in the freezer for up to 3 weeks.
Course bun, hot sandwich, rolls
Cuisine American, French
Calories 294


Serving: 8rollsCalories: 294kcalCarbohydrates: 53gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 296mgPotassium: 90mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 0.004mgCalcium: 13mgIron: 1mg
Keyword meatball sub, party bread, recipe, yeast
Have you made this recipe? We'd love to hear how it was!

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