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 - 1 1/2 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. If your dough, after 5-6 minutes is not slack add in a a bit more water (2-4 Tbl). The additional water will fully depend on how humid your room is.
  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 :). Depending on the type of bread flour as well as how humid your kitchen in you may need to increase the water to 1 1/2 cups (which is only another 2 Tbl more than originally). At times I've had to actually go up to 1 3/4 cups total but that was due to how humid my house was at the time.

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

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

  • Karen says:

    My favorite recipe for sandwich rolls! I’ve been making this bread recipe for over 4 years. The dough also makes great hot dog and hamburger buns. It’s very tasty and has a wonderful texture. The amounts in the recipe have always worked perfectly for me; I’ve never had to tweak a thing.

  • Matthew Giragosian says:

    My original post did not make it, but my reasoning was my exterior is coming out tough. I crave that soft croissant like topping. More hydration? The bread itself is delicious! Thank you for sharing.

    Could you explain the reasoning for chilled butter rather than room temp.

  • Matthew Giragosian says:

    My best guess is when shaping the dough after the rise, having excess flour on surface may cause dough exterior to harden? I figured this bread for a 60% water ratio, too dry?

  • Kaitlin says:

    As a seasoned bread baker, I should have kept my skepticism with these ratios, but decided to just follow the directions because the reviews are so high.
    There’s a reason you should never add all the flour at once. It ended up a huge, crumbly mess, which needed probably an extra half cup of water to get back to a normal, soft dough.
    Also, the salt is way too low for the amount of flour, it ended up being so bland. 🙁

    • TKWAdmin says:

      I’m sorry you didn’t care for this and your recipe didn’t turn out. My Mom was a professional baker and I’m going with her recipe as it’s never failed me or the thousands that she fed with it. HOWEVER you may have viewed a cached version of the recipe as I did actually comment in there that you may need to increase the water due to humidity, type of bread flour as you know not all bread flour is identical per brands. As for the salt, to each their own. I’ve tried more salt but that was only when I was craving more salt but any other time I won’t add more.

      Best Kitchen Wishes!

  • Candice Brown says:

    Any tips for when your dough comes out the exact opposite of slack? Like hard cookie dough? Weirdly seems like it needs way more than 1 cup of water to the 4 cups of bread flour? Not sure what I’m doing wrong….

    • TKWAdmin says:

      Oh no Candace!

      So it’s a little more than a cup of water but yes it works. I’ve been making this recipe for decades and the only time it ever turned out like a rock was because I under mixed it. Plus keep in mind humidity will definitely reek havoc on dough – sometimes you have to add more water, some times less. Living in Pittsburgh this is something I have to tweak often daily with dough. When you added the butter was it soft or hard – the dough that is. By the time you added the salt the dough should be really slack.

      Best Kitchen Wishes!

  • Nathalie says:

    BEST SANDWICH ROLLS I EVER MADE. Really delicious. Soft and light. Amazing. That recipe is now my favourite for sandwich bread. Thank you so much 😍😍😍🍞🥖

  • Michelle says:

    How do these freeze? I’m a single gal and the recipe is too much for me. Also, if I wanted to halve the recipe, would you happen to know what the measurement for the warm water would be? (I’m terrible terrible terrible at math!) Thank you! I look forward to trying this recipe. –Michelle

    • TKWAdmin says:

      Hey Michelle!

      To halve it you would go with 5.5 fluid ounces of water (it’s best you weigh it). And I believe loosely that converts to 11 Tablespoons which is 0.6875 cups. These do freeze well. Just allow to cool completely then wrap in plastic wrap twice and then place in a freezer bag for up to a month. When you’re ready to eat it, remove from the freezer, unwrap and pop in a preheated oven (325°F) until soft and fully thawed in the middle, 20 to 30 minutes.

      Best Kitchen Wishes!

  • Mac says:

    I am glad folks to the time to help others Mac

  • Katie says:

    Is it one measurement of 3/8 or is it one and 3/8 cups of water?

  • Elaine says:

    I so wish I could post a picture of these. I have made this recipe numerous times, and they always turn out wonderfully soft and chewy. I do tweek the amount of flour, depending on how humid or dry my kitchen is. Also, I cube the butter as small as possible, and put it in the freezer a few minutes before adding halfway through mixing. I’ve made this recipe for both hoagie rolls and hamburger buns, and it never disappoints! Thanks SO much for sharing!!

    • TKWAdmin says:

      Hi Elaine!

      Please share these either on our Facebook page or on Instagram tagging us at @thekitchenwhisperer

    • Matthew Giragosian says:

      I believe I had the same problem as Elandra, by mixing with hand I need to knead more. I want most that soft croissant like exterior. Not sure what to contribute to the hard exterior. The bread is delicious however and chewy!

      What is purpose for butter being chilled?

      Thanks much! 🙂

  • Jillian says:

    I made this tonight and it was so good!

    Thank you!

    • TKWAdmin says:

      Yeah Jillian! I’m so happy you loved these rolls! Try them fresh out of the oven with butter and honey. OMG heavenly!

      Best Kitchen Wishes!

  • Garsgrl says:

    How big or small do the cubes of cold butter need to be? Are we talking 1 tbs. a cube or smaller? Thanks in advance.

  • Katherine says:

    Can I make the dough using the dough setting in bread machine?

    • sandra says:

      i made these today, they tasted ok but were hard on the outside and never really doubled in size, will def be trying again, any ideas what went wrong

      • TKWAdmin says:

        Hi Sandra,

        Was your yeast fresh and your water not too hot? Also did you mix it enough to where the dough turned slack (meaning it didn’t hold a shape after the first mix)? Definitely give it another try as this recipe is amazing 🙂 You can do this!

        Best Kitchen Wishes!

  • Kylie says:

    We love this bread! Since it’s my husband’s favorite recipe, and I love oatnut bread, I sometimes tweak it to fit both categories.

    Half the regular flour, 1.5 C wheat flour, 0.5 C ground flax seed, and add sunflower seeds and oats in a final knead. I do have to add slightly more water, but I do it by eye and it’s usually about a tablespoon extra, just until all of the flour is incorporated. It’s a wonderfully hardy bread that I personally love to mop up a nice soup or stew!

    This was one of the first successful bread recipes I made and it has now become a family favorite, thank you!!

    • TKWAdmin says:

      Yeah Kylie!

      That’s so awesome that you love this as much as we do! Thank you so much for such kind words!

      Best Kitchen Wishes!

  • Diego says:

    How long do I make the rolls during the shaping process?

    • TKWAdmin says:

      Hi Diego!

      It’s personal preference but I tend to go to 4″ which, when they rise again will go to about 5-6″. But again, you can totally make bigger or smaller ones.

      Best Kitchen Wishes!

  • 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:


          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:


      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!

  • --debn-- says:

    These were great! I had to add the extra 1/4 C of spring water to get the slack dough. (I always use spring water because we are on a well and management over-chlorinates it, which kills my yeast.) I used AP flour with the addition of 1/4 C (4 T) of vital wheat gluten replacing 1/4 C of the flour. Next time, I am going to incorporate some whole wheat flour into the recipe and try that out. I also baked the rolls on parchment paper on a baking stone, but I wonder if anyone has used a perforated baguette pan–or if that would over-crisp the crust? (What can I say? I like the looks of the tiny dots on the bottom of my rolls. :))

    Thanks for a great hoagie roll recipe. I have tried many over the years; this one is a keeper!

    • TKWAdmin says:

      Hi Deb!

      God I love spring water! Where I grew up we had a spring house for our water.

      I’ve tried this recipe with the baguette pan and while the bread is awesome it does crisp the crust a bit too much (for my liking). And I’m with you, I love the tiny dots too!

      Thank you so much for your comments! I really appreciate it!

      Best Kitchen Wishes!

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