Imagine sinking your teeth into a freshly baked, golden-brown hoagie roll that's so delicious, you'll forget about store-bought bread forever. These homemade sandwich rolls are not just a recipe; they're a culinary adventure that transforms simple ingredients into restaurant-quality bread that will have your family and friends begging for more. Whether you're planning epic sandwiches, hearty subs, or just want to impress your dinner guests, these hoagie rolls are about to become your new kitchen superstar!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 rolls
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 1/2 cups warm water
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. Mix well to distribute the salt evenly through the flour.
- Add 1 packet (2 1/4 tsp) of instant yeast and 2 tablespoons of sugar to the flour mixture. Stir gently to combine the dry ingredients.
- In a separate bowl, measure 1 1/2 cups of warm water (about 110°F or 43°C). Make sure the water is warm but not hot, as excessive heat can kill the yeast.
- Pour the warm water into the dry ingredients, followed by 2 tablespoons of olive oil. Mix with a wooden spoon or spatula until a shaggy dough forms.
- Once the dough starts to come together, transfer it to a floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap to retain moisture.
- Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface.
- Divide the dough into 8 equal pieces. Shape each piece into a roll by flattening it slightly, then rolling it into a log shape. Pinch the seams to seal.
- Place the shaped rolls seam-side down on a baking sheet lined with parchment paper, leaving space between each roll to allow for rising.
- Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes, or until they have puffed up.
- While the rolls are rising, preheat your oven to 375°F (190°C).
- Once the rolls have risen, place them in the preheated oven and bake for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your fresh hoagie rolls!
Tips
- Water Temperature Matters: Use warm water around 110°F to activate the yeast without killing it. Too hot, and your yeast won't rise; too cold, and it won't activate.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your rolls that perfect chewy texture.
- Rising Environment: Find a warm, draft-free spot for rising. A slightly warm oven (turned off) or near a sunny window works great.
- Moisture is Key: Cover your dough with a damp cloth to prevent it from drying out during rising.
- Scoring the Tops: For a professional bakery look, gently score the tops of your rolls with a sharp knife before baking.
- Check for Doneness: Rolls are ready when they're golden brown and sound hollow when tapped on the bottom.
- Cooling is Crucial: Let rolls cool on a wire rack to maintain their crisp crust and prevent soggy bottoms.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 5g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
