These sourdough hoagie rolls are the perfect vessel for sandwiches or subs! Soft and incredibly delicious, these rolls will be a regular on the menu this summer!
Regularly, I always make sandwich bread in my kitchen, however, from time to time, I want something new and different. Recently, I thought about hoagie rolls and how delicious they would be made from sourdough and freshly milled flour. I was not wrong about that! These rolls are soft, delicious, and the perfect sandwich roll. They hold up well to any kind of toppings.
This recipe is an enriched dough. Meaning, it is made with milk, eggs, and oil. These extra ingredients make for a super soft and fluffy crumb which is important for a hoagie roll.
I’m using my freshly milled flour, however, you can use store bought flour. All purpose, whole wheat, or bread flour will work well. These would also be delicious made with Kamut!
In my kitchen, I am always looking for new recipes for my sourdough starter. Once in a while, I crave a “meatier” bread that will do well as a meatball sub or sloppy joes. These rolls do wonderfully in these applications.
These rolls ferment from morning to afternoon. The dough is then divided into the roll shapes and allowed to do a second rise before baking making the extra fluffy.
I like to start my dough early in the morning and bake in the late afternoon just in time for dinner.
What you will need for this recipe:
- Milk (I use milk kefir, but, you can use regular milk or a milk substitute. You can also use water if you choose)
- Olive oil (Can also use melted butter or coconut oil)
- Sourdough starter
Early in the morning, add the milk, starter, honey, oil, egg, and salt to the bowl of a stand mixer. Pulse to bring the mixture together.
Start adding flour. I start with 3 cups and slowly add the last cup. Once it is combined, allow to knead for 10-15 minutes or until it passes the window pane test and is soft, stretchy, and glossy.
Place the dough in a greased large bowl, cover, and allow to rise on the counter for several hours. The time it takes to rise will depend on the strength of your starter. I check mine after 4 hours and go from there.
Once the dough has risen and has signs of fermentation, which will be bubbles on the surface and the dough will feel airy and puffy, turn it over onto your work surface. You can sprinkle the surface with a little flour if the dough is too sticky to work with.
Divide the dough into 8 equal parts. Shape them into a hoagie roll shape by rolling the piece of dough out into a rectangle shape. Roll from one side to the other to form the roll shape.
Place on a parchment lined baking sheet. Cover and allow to rise for 1-2 hours or until very puffy and airy.
Preheat oven to 375 degrees F. Brush rolls with egg wash and bake for 18-20 minutes.
Sourdough Hoagie Rolls
- 1 Stand Mixer
- 1 Large mixing bowl
- 1 Baking Sheet
- 1 1/2 cups milk may use kefir or milk alternative
- 1/2 cup sourdough starter
- 1 egg
- 2 tbsp olive oil
- 1 tbsp honey
- 1 1/2 tsp salt
- 4 cups flour can use freshly milled, all purpose, or store bought whole wheat
- Mix milk, starter, honey, egg, oil, and salt in the bowl of your stand mixer and pulse until combined.
- Add 3 cups of the flour and mix well.
- Slowly add the remaining cup of flour. Mix until combined.
- Knead in the mixer for 10-15 minutes or until glossy and smooth. It should pass the window pane test.
- Transfer dough to greased mixing bowl. Cover and allow to ferment for 4-12 hours. Dough should be puffy with noticeable bubbles on top of the dough.
- Transfer dough to lightly floured work surface. Divide into 8 equal parts.
- Roll each portion into a rectangle. Roll from side to side to make hoagie roll shape.
- Place on parchment lined baking sheet. Cover and allow to rise for 1-2 hours or until noticeably puffy and airy.
- Preheat oven to 375 degrees F.
- Brush with egg wash.
- Bake for 18-20 minutes until golden brown.