Fresh Milled Kamut Sandwich Rolls (Hoagie Style)
Fresh Milled Kamut Sandwich Rolls are soft, flavorful, and nutritious. These hoagie style rolls are the perfect vessel for your favorite sandwich toppings!
These from scratch hoagie rolls are sliceable, yet tender even though they are made with 100% fresh milled ancient grain flour!
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Why you’ll love this recipe
- 100% Fresh Milled Flour – Made with whole grain Kamut flour, these rolls have all the benefits of fresh milled flour: Vitamins, minerals, and fiber of fresh flour bread tower over store-bought bread!
- Buttery Flavor – Kamut flour has a buttery flavor and texture. Light, airy, and mild enough in flavor to hold up to any toppings.
- Perfect for subs, sandwiches, or hot dogs – These rolls hold up great for hoagie sandwiches, subs, or even hot dogs!
- Soft yet hearty – The Khorasan flour lends to the tender, soft crumb of these rolls while still being hearty enough to hold up to toppings.
- Freezer Friendly – The perfect recipe to make ahead and freeze for those busy evenings.
What is Kamut flour, anyway?
- Ancient Grain – Kamut or Khorasan is an ancient grain that has never been hybridized. It has a weaker gluten structure making it a bit easier to digest than modern wheat varieties.
- Higher Protein – Kamut flour is naturally higher in protein and lower in moisture making it a “hard” wheat flour perfect for yeast and sourdough breads.
- Buttery – The flour has a buttery color and flavor that makes it perfect for enriched bread.
- Light and Airy – Bread products made with Kamut are light, airy and mild in flavor.
Are you new to milling your own flour? START HERE!
Ingredients for making Fresh Milled Kamut Sandwich Rolls
- Fresh Milled Kamut Flour – You will need 360 grams or 3 cups of flour.
- Water – Warm 221 grams water or 1 cup water to 100-105 degrees F.
- Olive Oil – 2 tbsp oil or 23 grams. May substitute with avocado oil or melted butter.
- Honey – 1 tbsp or 21 grams. Sweetener is optional. May substitute with maple syrup or sugar.
- Egg – 1 egg. Does not need to be room temperature.
- Salt – 1 tsp salt or 8 grams.
- Instant Yeast – 3 tsp Instant Yeast or 11 grams.
Printable recipe card below
Equipment needed to make this recipe
Grain Mill – I use the NUTRIMILL GRAIN MILL to mill my Kamut berries.
Stand Mixer – For kneading the dough, I use the NUTRIMILL ARTISTE MIXER. (Use my coupon: rose20 for $20 off this mixer!)
Kamut/Khorasan Wheat Berries – You will need WHOLE KAMUT BERRIES. (If you purchase $75 or more, use coupon: ROSEHOMESTEAD for10% off!)
Baking Sheet – My favorite baking sheet is the USA PAN BAKING SHEET
Instructions for making this recipe (Step-by-Step)
Mill Berries
Mill Kamut berries on the fine setting of your grain mill.
Warm Water and Add Liquid Ingredients
Warm water to 100-105 degrees F. Add to the bowl of a stand mixer with a dough hook attachment. Pour the oil, honey, and egg into the water.
Add Flour
Pour the milled fresh flour over the liquid ingredients.
Mix Dough
Turn the mixer on speed 1 and mix until just combined and no dry bits of flour remain and dough isn’t sticking to the sides of the bowl.
Autolyse
Cover and let rest or autolyse for 30 minutes to allow the flour to completely absorb the liquids. This will set the dough up to knead more thoroughly.
Knead
After the rest period, sprinkle the yeast and salt over the dough and turn the mixer on speed 2 to knead for 6-8 minutes. You are looking for a glossy, stretchy dough.
First Rise
Place dough in a lightly greased large mixing bowl and cover with plastic wrap or a damp kitchen towel and let dough rise for 1-1 1/2 hours or until doubled in size.
Shape
Turn the risen dough onto your work surface and divide into 8 equal pieces. Pat each piece of dough into a rectangle and fold each long side into the center and pinched closed. Tuck the ends and turn over.
Place the shaped rolls on a lightly greased or parchment paper lined baking pan. Cover with a kitchen towel or piece of plastic wrap.
Second Rise
Let rise, covered for 30 minutes to an hour or until noticeably puffy.
Preheat Oven
Preheat the oven to 400 degrees F.
Score (Optional)
Score each roll with a sharp knife or razor blade straight down the middle.
Bake
Bake rolls in preheated oven for 18 minutes until golden brown.
Allow the baked rolls to cool on a wire rack completely before storing.
Tips for Soft, Fluffy Rolls
Don’t skip the Autolyse or Soaking – This step is crucial for fresh milled flour bread products. Allowing the flour to completely absorb the liquids makes for a quicker knead and better overall texture of the finished product.
Don’t add more flour! – Avoid the temptation to add more flour if the dough is a bit sticky. This is the texture you want for light, airy rolls! My tip is to spritz your hands with a bit of water or oil while shaping the dough instead of adding any more flour.
Don’t over bake the rolls – Baking for too long will make for a tough roll that is not fluffy or airy.
How to Store
Store rolls in an airtight plastic bag or container on the counter for 3-4 days.
Freeze in freezer bag for up to 3 months.
Frequently Asked Questions
Yes, all purpose Kamut flour will work just fine for this recipe. You can avoid the autolyse or soaking step as white flour absorbs water more quickly.
You can hand knead this dough for 6-8 minutes or until glossy and stretchy.
Number 1, avoid adding any extra flour to the dough, number 2, make sure the dough is properly kneaded and is stretchy and glossy before the first rise.
Hungry for more fresh milled goodness?
Try my FRESH MILLED SOURDOUGH GARLIC KNOTS!
This FRESH MILLED BREAD MACHINE SANDWICH BREAD is almost totally hands off and is soft, lofty, and delicious!
These FRESH MILLED CRACKERS are the perfect snack for those crunchy cravings!
Got a sweet tooth? Make these FRESH MILLED CINNAMON ROLLS!
Want a soft, fluffy fresh milled flour bread recipe? TRY THIS ONE!
Looking for a homemade hoagie rolls recipe with modern wheat? CLICK HERE!
Fresh Milled Kamut Sandwich Rolls (Hoagie Style)
Equipment
- Grain Mill
- Stand Mixer
- Baking Sheet
Ingredients
- 3 cups Fresh Milled Kamut Flour 360 grams
- 1 cup Water 221 grams
- 2 tbsp Olive Oil 23 grams
- 1 tbsp Honey 21 grams
- 1 Egg
- 1 tsp Salt 8 grams
- 3 tsp Instant Yeast 11 grams
Instructions
- Mill your Kamut berries on the fine setting of your grain mill.
- Warm your water to 100-105 degrees F.
- Add the water to the bowl of a stand mixer with a dough hook attachment.
- Pour in the oil, honey, and egg to the water.
- Pour the flour over the liquid ingredients.
- Turn on speed 1 and mix until combined and no dry bits of flour remain in the bowl.
- Cover and let soak for 30 minutes.
- After soaking, add the salt and yeast.
- Turn the mixer on speed 2 and let knead for 6-8 minutes or until glossy and stretchy.
- Place the ball of dough in a lightly greased bowl and cover with plastic wrap or a damp tea towel.
- Let rise for 1-1 1/2 hours or until doubled.
- Turn the dough onto your work surface and divide into 8 equal pieces.
- Pat each piece of dough into a rectangle and fold the long sides onto each other. Seal the seam and tuck the ends before turning over.
- Place the shaped rolls on a parchment paper lined baking sheet or lightly greased baking sheet and cover with a towel.
- Let rise for 30 minutes to an hour until noticeably puffy.
- Preheat the oven to 400 degrees F.
- Before baking, score the top of each roll straight down the center with a sharp knife or razor blade.
- Bake in the preheated oven for 18 minutes until golden brown.
- Allow to cool on a wire rack completely before storing.
