Hoagie Rolls for Submarine Sandwiches
Soft and fluffy hoagie rolls with a tender crumb and golden crust. Perfect for hoagies, grinders, and your favorite deli-style sandwiches.
👩🍳 Hoagie Rolls Are Way Easier Than You Think
My oldest daughter, Addison, worked at Subway for a short time before her dad bought her a horse ranch and she had to quit to help take care of it. (Lucky, I know.) Every morning at work they baked fresh hoagie rolls, and the smell was incredible. I figured if they could make them daily, then surely I could bake up homemade hoagie rolls every once in a while too.
My first attempt was too dense. I adapted an Italian sandwich bread recipe, but it just didn’t give us the soft, fluffy texture we were craving. This version, though, is exactly what I wanted. These hoagie rolls bake up golden and crusty on the outside while staying tender and airy in the center.
They are sturdy enough to hold all the toppings in a loaded sub sandwich, yet soft enough to sink your teeth into without falling apart. Whether you are making meatball subs, Philly cheesesteaks, or your favorite deli sandwiches, this recipe delivers that bakery-fresh taste right from your own oven.
🛒 Recipe Ingredient List
🥣 How To Make Hoagie Rolls for Submarine Sandwiches
In the bowl of a stand mixer, combine the yeast, warm water, and honey. If you are unsure whether your yeast is active, let the mixture sit for 5 minutes until foamy. If you know your yeast is good, you can skip that wait.
Pour in the milk, egg, and melted butter, then add the flour. Sprinkle the salt over the top so it doesn’t come into direct contact with the yeast. Using a dough hook, knead the dough for 8 to 10 minutes, until it comes together smoothly and springs back when pressed with a fingertip.
Shape the dough into a ball by tucking the edges underneath and pinching them together. Place it back in the mixing bowl, cover, and let it rise in a warm spot for 1 to 2 hours or until it doubles in size. (I don’t grease the bowl before proofing. Leaving it ungreased helps the dough shape into buns more easily later.)
Turn the dough out onto a lightly floured surface and divide it into four equal pieces. To shape each hoagie roll, gently tuck the sides under and stretch the dough into a log shape about 12 inches long. Arrange the rolls on a parchment-lined baking sheet. Cover loosely and let them rest for 30 minutes while you preheat the oven to 425℉.
Place a baking dish filled with 1 inch of water on the bottom rack of the oven. This creates steam, which helps the hoagies bake up soft with golden tops.
Whisk together the egg and water to make an egg wash. Brush it evenly over the tops of the rolls. Bake for 12 to 15 minutes, until the rolls are golden brown.
Let them cool slightly before slicing and filling. Store in a nylon bread bag at room temperature for 2 to 3 days.
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Hoagie Rolls for Submarine Sandwiches
Equipment
Ingredients
- 2¼ tsp active dry yeast
- ¾ cup warm water
- 2½ tbsp honey
- ½ cup milk
- 1 large eggs
- 3 tbsp butter – melted
- 4 cups all-purpose flour
- 1¼ tsp salt
Egg Wash
- 1 large eggs (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- In the bowl of a stand mixer add 2¼ tsp active dry yeast, ¾ cup warm water and 2½ tbsp honey. If you are not sure if your yeast is good, let it sit for 5 minutes to bloom. If you know its good, you can skip that step.
- Add ½ cup milk, 1 large eggs, 3 tbsp butter – melted and 4 cups all-purpose flour. Then sprinkle 1¼ tsp salt over the top. Knead with the dough hook for 8-10 minutes or until the dough comes together and the dough bounces back after being pressed with a finger.
- Form into a ball by pulling the sides underneath and pinching into the dough ball. Put it back in the bowl. Cover and let rest in a warm place for 1-2 hours or until doubled in size.NOTE: I do not grease my bowl or the dough before letting it rise because it keeps the dough from forming into buns later.
- Turn dough out onto floured surface and cut into 4 equal pieces. Shape each hoagie roll by gently pressing the sides under and stretching it into a log. These hoagie rolls will be about 12 inches long. Allow dough to rest for 30 minutes while you preheat the oven to 425℉.
- Place a baking dish with 1 inch of water on the bottom rack of the oven.
- Mix 1 large eggs and 1 tbsp water in a small bowl. Brush it on the tops of each bun evenly.
- Bake for 12-15 minutes or until the tops are golden brown. Store in a nylon bread bag for 2-3 days.
Notes
Substitutions
Storage
Nutrition
FAQs
Why do you add the salt last instead of mixing it in with the yeast?
Salt can slow down or even kill yeast activity if it comes into direct contact too early. Sprinkling it over the flour before kneading helps the dough rise properly while still seasoning the bread.
What does the pan of water in the oven do?
The steam keeps the crust from hardening too quickly, allowing the rolls to expand fully before setting. It also gives that classic soft but golden hoagie roll texture.
What’s the difference between using milk and just using water in the dough?
Milk adds extra fat and sugar, which creates a softer crumb and a little more sweetness in the roll. Using only water will give you a chewier, leaner bread more like a baguette.
Serving Suggestions
These hoagie rolls are begging to be stuffed with something delicious. The classic route is a hearty sub sandwich piled high with deli meats, cheese, lettuce, and tomato, but you don’t have to stop there. They make the best base for meatball subs smothered in marinara and mozzarella or cheesy Philly cheesesteaks loaded with peppers and onions.
If you’re grilling, split them open and serve them as garlic bread alongside pasta or soup. They also hold up beautifully for pulled pork or shredded chicken sandwiches since the crumb is soft but sturdy enough to soak up sauce without falling apart.
More Bread Recipes
Start with the classics. My Seriously Good Cornbread is soft and moist with a golden crust, perfect with butter and honey. If you want a bolder twist, Homemade Mexican Cornbread is packed with cotija, lime juice, and bell peppers for a zesty spin.
For something fun and practical, try Homemade Bread Bowls. Crisp on the outside and fluffy inside, they are perfect for holding chili, soup, or creamy pasta. If you want bakery vibes, Homemade Brioche Bread is rich, buttery, and slightly sweet, ideal for French toast or sandwiches.
If garlic bread is your love language, Twisted Homemade Garlic Bread swirls garlic butter through soft dough for a loaf that doubles as a table centerpiece. For Mediterranean flair, Olive and Feta Bread is bursting with briny olives, tangy feta, and fresh herbs.
Spice things up with Cheesy Jalapeño Spice Bread, a no-knead loaf with Gouda, jalapeños, and a touch of cinnamon. For something a little sweeter, Banana Bread with Zucchini is moist, secretly healthy, and perfect for breakfast or snacks.
On the hearty side, my Multigrain Seed Bread packs in 13 grains for a wholesome, nutty loaf that rivals any store-bought version. And for something traditional, Challah Bread is rich, slightly sweet, and beautiful to braid for holidays or special dinners.