Hoagie Rolls Recipe


  • 4 cups (480g) Bread flour
  • 1 tablespoon (15g) Sugar
  • 2 teaspoons (10g) Salt
  • 1 packet (7g) Instant yeast
  • 1 1/2 cups (360ml) Warm water (about 110°F or 45°C)
  • 2 tablespoons (30ml) Olive oil


  1. Mix Dry Ingredients: In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast.
    • Bread Flour: High protein content helps in developing strong gluten for a chewy texture.
    • Sugar: Feeds the yeast and adds slight sweetness.
    • Salt: Strengthens the gluten structure and flavors the dough.
    • Yeast: Instant yeast doesn’t require activation and begins working quickly.
  2. Add Water and Oil: Gradually add warm water and olive oil to the dry ingredients. Stir until a dough starts to form.
    • Warm Water: Activates the yeast. The temperature is important as too hot can kill the yeast, and too cold can retard its growth.
    • Olive Oil: Adds flavor and tenderizes the dough, making it softer.
  3. Knead the Dough: Turn the dough onto a lightly floured surface and knead until it’s smooth and elastic, about 8-10 minutes.
    • Kneading: Develops gluten strands which give the rolls structure and chewiness.
  4. First Rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
    • Fermentation: The yeast ferments the sugars, producing CO₂, which causes the dough to expand and develop flavors.
  5. Shape the Rolls: Once risen, punch down the dough, divide it into equal pieces, and shape each piece into an elongated roll.
    • Shaping: Deflating the dough releases excess gas and helps in shaping.
  6. Second Rise: Place the shaped rolls on a baking sheet, cover, and let them rise again until puffy, about 30-45 minutes.
    • Proofing: Allows for more fermentation, further expanding the dough and refining the flavor.
  7. Bake: Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped.
    • Baking: Heat causes the yeast to give a final burst of gas (oven spring), and the crust to brown due to the Maillard reaction. Proteins coagulate and starches gelatinize, setting the structure of the rolls.
  8. Cool and Serve: Remove from oven and let cool on a wire rack. These rolls are best served slightly warm.

Scientific Explanations

  • Yeast Action: Yeast, a key ingredient, works by fermenting the sugars present in the flour and added sugar, producing carbon dioxide gas. This gas gets trapped in the gluten network, causing the dough to rise and creating the light, airy texture of the rolls.
  • Gluten Development: The kneading process aligns the gluten proteins in the flour, forming a strong network that can trap the CO₂ produced by the yeast. This is crucial for the chewy texture and structure of hoagie rolls.
  • Proofing and Fermentation: The first and second rise (fermentation and proofing) are critical for developing both the texture and flavor of the rolls. The longer the dough ferments, the more complex flavors develop.
  • Oven Spring: When the rolls first enter the oven, the heat causes a rapid expansion of the gases inside the dough (oven spring), leading to a final burst of rising. This is crucial for achieving the desired volume and texture.
  • Maillard Reaction: During baking, the Maillard reaction occurs, creating a golden-brown crust with rich flavors. This reaction between amino acids and reducing sugars is enhanced by the oven’s heat.

These hoagie rolls, with their soft interior and slightly chewy crust, are perfect for a variety of sandwiches. The science behind the ingredients and baking process ensures rolls that not only taste delicious but also have the ideal texture for a satisfying bite.

John Nguyen
John Nguyen
Articles: 103

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