Super Soft ‘n Chewy Hoagie Rolls

Depending on what part of the country, or world, you’re from these things are called various names.  I’ve heard “Subs, Submarines, Hoagies, Grinders, Hero, Italian Sandwich, Torpedo, Blimpie, Po’ Boy and Rocket” just to name a few.  However you call it, I’m talking about those luxurious sandwiches full of meats and cheeses then wedged into this chewy, soft bread roll.

At first cut, the bread insides are so soft and billowy.  It’s as it it’s held together by pockets of air and strands of sweet dough.  Mmmm…

Well, now you no longer have to order out or buy them at the bakery.  These are SUPER simple to make and oh-so-good!

Soft ‘n Chewy Hoagie Rolls


Super Soft 'n Chewy Hoagie Rolls

Rating 

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Ingredients
  • 4 cups bread flour
  • 1 3/8 cups warm water (110-115F degrees) *See note
  • 2 Tbl sugar
  • 1 Tbl active dry yeast
  • 1 tsp salt
  • 3 Tbl cold butter, cubed
Instructions
  1. Add the yeast, sugar and 3/8 cup warm water in a bowl of a stand mixer.
  2. Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
  3. In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in the flour and remaining cup of water. Start off on low.
  4. Mix for 4 minutes.
  5. Add in the salt and mix for 5-6 minutes until the dough is slack (See note). At this point your mixer should be at medium speed.
  6. Add in the butter and mix for 1-3 minutes or until the dough comes back together.
  7. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
  8. Divide into 8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be.
  9. Transfer to a sprayed, parchment lined tray and cover.
  10. Allow to rise again. ~30-45 minutes.
  11. Preheat oven to 375 and bake for 16-23 minutes or until golden brown.
  12. Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8" Scalloped Bread Knife with Polypropylene Handle Pan )
Notes
3/8 cup is equal to 6 Tbl 🙂

Slack dough means when then dough cannot hold a shape; it has no elasticity or spring back at all. It’s wet dough but not too wet. It’s “billowy”. The dough is super, super soft and smooth.

Equipment: I would HIGHLY recommend using a quality bread knife to slice these as the rolls are soft and chewy and nothing is worse when cutting into them with a crappy knife! You'll love this knife! Sani-Safe S162-8SC-PCP 8" Scalloped Bread Knife with Polypropylene Handle Pan

355 Responses to “Super Soft ‘n Chewy Hoagie Rolls”

  • Shonnie says:

    Has anyone had the issue of when you go to add the cold butter it doesn’t want to incorperate….then the dough doesn’t want to stick together during shaping and seems stringy

    • TKWAdmin says:

      Hi Shonnie,

      It will take a bit to incorporate. How small were your chunks? And did you allow the butter to fully incorporate into the dough? The butter will initially ‘separate’ the dough but as you mix it in, it will become absorbed into the dough and the dough will turn back to slack and billowy.

      Best Kitchen Wishes!

  • judi says:

    thank you for putting how many tbl in 3/8 cup.i would have no idea. soem recipes are so confusing when they give you unusuall amounts

  • Jackie says:

    Just want to say that I’ve made this a few times over the months and finally understood what “slack” meant. 🙂 . Tonight, we shaped them and made them as hamburger buns. I gave it a white egg wash + sprinkled some sesame seeds on them. We used them straight from the oven. Scrumptious! Thank you!!!

    • Jackie says:

      Oh.. I had a question…

      Is there a reason for the order the ingredients are added? Or why can’t I add a whole 1-3/8 cup of water from the get go? then add the salt and butter with the flour and let the mixer do its thing for 10-12 minutes until the dough slacks? Thanks.

      • TKWAdmin says:

        Hi Jackie!

        Yes. Baking bread with yeast is more of a science as it requires exact measurements and steps. I’ve always been taught that too much water used to bloom yeast can impact it’s ability to bloom. You never want to add the salt at first as that can kill the yeast. You need to bloom the yeast and let it incorporate first with some flour before adding it. Butter is the same way. If you add the butter right away, the fat traps the yeast molecules and it will not puff/rise.

        Hope this makes sense!

        Best Kitchen Wishes!

  • Laura Benson says:

    Can you update with instant yeast. Do I just add all the ingredients in at once like I normally do?

    • TKWAdmin says:

      Hi Laura,

      If you are using Instant yeast, there is no proofing time. You would omit step 2 and combine step 1 and 3 incorporating all at once. Check out this post about yeasts and the differences in them.

      Best Kitchen Wishes!

      • Laura Benson says:

        I made them and they came out amazing. However, really only last for the day. They dry out by the next day. So I think next time I’ll just make as much as I need for the day.

        • TKWAdmin says:

          Laura,

          Put them in an air tight bag for the next day. When you’re ready to use them, just heat them up with a little moisture in the oven and they will fresh again.

          Best Kitchen Wishes!

  • oht says:

    Can I instant dry yeast instead of active dry yeast ? Do I use the same amount of instant dry yeast as the active yeast ? Thanks

    • TKWAdmin says:

      Hi!

      Yes you can and the same amount. Only difference is you don’t have to bloom the instant yeast first.

      Best Kitchen Wishes!

  • Graybeard says:

    Made my recipe book!

  • Elandra says:

    I made these tonight and they didn’t come out right 🙁 they’re hard on the outside and soft in the inside and taste floury. I’m a beginner baker, but I followed everything to the tee and I didn’t use much flour at all when shaping them. Almost none! What I will say is that it took them almost two hours to rise and they never actually doubled in size, just got larger. 😔 I really want to be able to make this recipe so I’m gonna try it again but please tell me what I did wrong. I do not have a mixer so I did everything by hand.

    • TKWAdmin says:

      Hi Elandra!

      Okay so I’m thinking what caused this is that they weren’t mixed enough by hand. Getting the dough “slack” by hand can be done but it takes a while and whole lot of kneading.

      Plus you did use bread flour, right? And your yeast was new? Just have to double check.

      But I love that you want to bake bread!!! How about this, to start off baking dough I always tell folks to start with a no knead bread – just to get acclimated with how dough feels and should look. Check out my No Knead recipes, try one and then let’s tackle this recipe again. You can do this!

      Best Kitchen Wishes!

  • Sue Lepard says:

    We love these rolls. They are perfect fir hot beef sandwiches and other meat sandwiches. It’s my new go to recipe. 😊 Thank you

  • Liz says:

    How well does the bread freeze? Or could the dough be frozen before or after the final rise?

    • TKWAdmin says:

      Hi Liz!

      It freezes beautifully for me. Once the rolls are completely cool I wrap each one tightly with plastic wrap then put them in a freezer bag. When I’m ready to have one I just thaw out and enjoy. You can freeze the dough if you wish. When you shape the rolls, place them on the pan to rise a few inches apart. Let them just puff up slightly then place the uncovered pan in the freezer to flash freeze. Once first enough to touch, double wrap in plastic wrap then freeze. The day before you want to make these let them thaw in the fridge over night then set out at room temp the next day to fully rise.

      Best Kitchen Wishes!

  • LOUISE says:

    They are in my oven now! Can’t wait until my husband gets home! I haven’t baked bread is so many years. I used to LOVE doing it. Life got in the way but not any more! 🙂 They smell AMAZING!

    • TKWAdmin says:

      Yeah! Welcome back to the bread baking world!!!

      I can’t wait to hear your thoughts on them!

      Best Kitchen Wishes!

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