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


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  • 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
  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 )
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

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

  • 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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