Fluffy Sourdough Hoagie Roll Recipe

ByLaRee Colburn Updated on
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These fluffy sourdough hoagie rolls are soft, chewy, and perfect for a delicious sandwich. With a tender crumb and just the right amount of tangy sourdough flavor, they’re ideal for holding all your favorite fillings without falling apart. Homemade, hearty, and full of flavor, they take any sandwich to the next level.

sourdough hoagie rolls

Quick Look: Fluffy Sourdough Hoagie Roll Recipe

  • ⏱️ Prep Time: 8 hours
  • 🍳 Cook Time: 30 minutes
  • 🕒 Total Time: 8 hrs, 30 minutes
  • 👥 Servings: 8
  • 📊 Calories: ~188 kcal per serving (based on nutrition panel)
  • 🔥 Cook Method: Oven-baked on baking sheet
  • 👩‍🍳 Flavor Profile: Soft and fluffy with a mild sourdough tang, slightly chewy crumb, and classic bakery-style bread flavor.
  • ⭐ Difficulty: Easy – beginner-friendly, simple mixing, shaping, and baking.

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sourdough hoagie rolls on black

Why You'll Love This Recipe

  • Texture - These rolls are soft, chewy, and so delicious
  • Sourdough flavor - a slight sourdough tang makes these rolls perfect for savory dishes
  • Perfect for any filling - these hoagie rolls make delicious subs, meatball sandwiches, or reuben sandwiches with homemade sauerkraut
  • Flexible process – can be made with a stand mixer, by hand, or even a bread machine.

Why Bake With Sourdough?

  1.  It’s wise to know how to make bread and dinner rolls without having to purchase commercial yeast at the grocery store in case it is ever not available for some reason.  When you bake with sourdough, you're baking with the wild yeast that is naturally present in your environment and captured in your sourdough starter
  2. The taste and texture of sourdough hoagie rolls.  Soft and buttery with that signature sourdough tang we all love.  If you want less tang, you can just add more sweetener, but I like the slight hint of sourdough flavor.
  3. These rolls will stay fresh longer on your counter without molding because they are already inoculated with beneficial bacteria from the sourdough making it harder for mold to grow.  
  4. Because these rolls are made with active sourdough starter, and allowed to long ferment over several hours, they will be much easier for your body to digest and get nutrients from, just like anything made with long fermented sourdough like artisan sourdough bread.  See below for more information.
  5. Recipes made with sourdough have a lower glycemic index than other breads, making them a better choice for diabetics than yeast breads.  More info on that here.
  6. There’s more than 20 ingredients in store bought hoagie rolls, including many preservatives and dough conditioners.  These soft sourdough rolls are made with 7 simple and easy to pronounce ingredients that can be sourced organically and economically.
  7. It’s less expensive to make your own rolls than purchase them at the grocery store, depending on where you source your ingredients, of course.  Usually bread products can be made with high quality ingredients for much less and with a much higher quality and freshness.

What Are The Health Benefits Of Sourdough?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion.  Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well.  When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest.  A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.   

Ingredients

sourdough hoagie roll ingredients
  • Flour- All-purpose flour or bread flour will make the softest dinner rolls, but you can also use whole grain flour as well.  It just depends on how light and fluffy you want your dinner rolls.
  • Milk
  • Sourdough starter- Learn how to make a sourdough starter here.
  • Fat- I like to use homemade butter because of the flavor, but you can use olive oil, coconut oil, or melted beef tallow as well.
  • Kosher Salt- Redmond real salt from Azure Standard is my favorite, but any salt will work. It can be purchased from Redmond Salt.
  • Sweetener- Honey, cane sugar or white sugar all work fine.
  • Eggs

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here

Tools

How to Make These Fluffy Sourdough Hoagie Rolls

In the bowl of a stand mixer fitted with the dough hook attachment, or in a large mixing bowl, combine all ingredients.

Knead in the stand mixer bowl on medium speed for at least 5 minutes, or knead by hand for at least 10 minutes.  You want to make sure the gluten in the dough is properly developed.  This is why I like to make these rolls in a mixer, because I can start mixing and work on the dishes or cleaning up the kitchen while the mixer does the work for me.

Place the lid on the mixer bowl, or cover with a tea towel. Allow it to bulk ferment or do its first rise at room temperature for 8 to 12 hours or overnight.

sourdough hoagie dough ready to shape

Shape

The next day, divide the dough ball into log shapes. Create tension in the dough by rolling it around on the countertop.

dividing sourdough hoagie roll dough

Place them on a baking sheet

shaping sourdough hoagie rolls

Cover with a tea towel and allow to rise in a warm place for 1 to 2 hours or until doubled.  If you’re going to be away from home prior to the meal you want to serve these rolls at, you can always raise them in the refrigerator for several hours as well.

Bake

Preheat oven to 350 degrees.

Make an egg wash by mixing an egg with a Tablespoon of water until frothy.  Brush the tops of the rolls before baking.

sourdough hoagie rolls ready to bake

Bake for 25-30 minutes or until golden brown.

Serve with your favorite cold sandwich toppings or make into meatball subs and toast in the oven.

Store leftovers in a zip-top bag or another airtight container on the countertop for 3-4 days, or in the refrigerator for a week.  These rolls can also be frozen for up to six weeks.

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21 

sourdough hoagie rolls

Tips

  • Mix up the dough the night before if you want to serve these at noon the following day. Or mix it up in the morning if you want to serve them at night.  This will give you the best results and the maximum health benefits of long fermentation.  This also makes the rolls fast and easy to shape and bake before serving.  
  • If you need your rolls to rise more slowly because you’ll be out of the house, you can always shape them and then let the dough rise in the refrigerator.
  • You can make these sourdough hoagie rolls ahead of time and freeze them for up to six weeks.  Just thaw, and then warm in the oven for a few minutes before serving.
  • Knead the dough for at least 5 minutes in the mixer or 10 minutes by hand to properly develop the gluten, which will give you the softest and fluffiest rolls.
  • To find out if you have properly developed the gluten, you can also do the windowpane test. Start by pulling up a section of the dough once it's done mixing to see if you can "see" through it without it tearing.  This means the gluten is properly developed, and they will rise well.
  • If you want to make a smaller batch of rolls, feel free to cut this recipe in half.  This is just the size that works best for my family.
  • Use a fed, bubbly starter – A lively sourdough starter gives your rolls that signature tang and extra flavor.
  • Add toppings for flair – sprinkle sesame seeds or brush with olive oil for a bakery-style finish.

FAQ

Yes! You can swap some or all of the bread flour for whole wheat flour or other whole grains. Just keep in mind that whole wheat may produce a slightly denser roll, so allow plenty of dough to ferment and bulk rise time.

For the best flavor and lift, use a bubbly, fed starter. An active starter helps create soft sandwich rolls with good air bubbles and a light, chewy crumb.

Yes, you can use instant yeast, though you’ll lose some of the tangy flavor that natural yeast provides. You may also shorten the bulk fermentation and second rise times.

Divide the shaggy dough into equal portions. Shape each piece of dough into a dough ball or log shape for a traditional hoagie/sub roll. Place on a parchment-lined sheet pan or in a loaf pan for a uniform bake.

Yes, use a damp towel or plastic wrap to keep the dough from drying out during the first rise, bulk fermentation, and final proof.

Absolutely! Brush the rolls with olive oil or an egg wash and sprinkle with sesame seeds before baking for a bakery-style finish.

Store cooled rolls in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage and reheat in the oven to maintain softness.

These homemade sourdough hoagie rolls are perfect for your favorite sandwich fillings.

More Recipes Like This

sourdough hoagie rolls

Fluffy Sourdough Hoagie Roll Recipe

These fluffy sourdough hoagie rolls are soft, chewy, and perfect for a delicious sandwich. With a tender crumb and just the right amount of tangy sourdough flavor, they’re ideal for holding all your favorite fillings without falling apart. Homemade, hearty, and full of flavor, they take any sandwich to the next level.
LaRee Colburn
Prep Time 8 hours
Cook Time 30 minutes
Total Time 8 hours 30 minutes
Serving Size 8 people

Equipment

  • 1 Stand mixer or large mixing bowl My favorite stand mixer is a bosch and I highly suggest that you invest in one. They will last you a lifetime and hold up to making thousands of batches of bread. I've used one for almost 40 years and never had any issues with it.
  • 1 9” x 13” baking dish or 15” cast iron skillet
  • 1 measuring cups and spoons
  • 1 Tea Towel

Ingredients

  • 1 cup sourdough starter
  • ¼ cup sugar
  • ½ cup butter
  • 1 cup milk
  • 2 eggs
  • 2 teaspoon salt
  • 4-5 cups flour

Instructions

  • In the bowl of a stand mixer fitted with the dough hook attachment, or in a large mixing bowl, combine all ingredients.
  • Knead in the stand mixer bowl on medium speed for at least 5 minutes, or knead by hand for at least 10 minutes.  You want to make sure the gluten in the dough is properly developed.  This is why I like to make these rolls in a mixer, because I can start mixing and work on the dishes or cleaning up the kitchen while the mixer does the work for me.
  • Place the lid on the mixer bowl, or cover with a tea towel. Allow it to bulk ferment or do its first rise at room temperature for 8 to 12 hours or overnight.

Shape

  • The next day, divide the dough ball into log shapes. Create tension in the dough by rolling it around on the countertop.
  • Place them on a baking sheet
  • Cover with a tea towel and allow to rise in a warm place for 1 to 2 hours or until doubled.  If you’re going to be away from home prior to the meal you want to serve these rolls at, you can always raise them in the refrigerator for several hours as well.

Bake

  • Preheat oven to 350 degrees.
  • Make an egg wash by mixing an egg with a Tablespoon of water until frothy.  Brush the tops of the rolls before baking.
  • Bake for 25-30 minutes or until golden brown.
  • Serve with your favorite cold sandwich toppings or make into meatball subs and toast in the oven.
  • Store leftovers in a zip-top bag or another airtight container on the countertop for 3-4 days, or in the refrigerator for a week.  These rolls can also be frozen for up to six weeks.
  • If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21
Rate this Recipe

Notes

  • Mix up the dough the night before if you want to serve these at noon the following day. Or mix it up in the morning if you want to serve them at night.  This will give you the best results and the maximum health benefits of long fermentation.  This also makes the rolls fast and easy to shape and bake before serving.  
  • If you need your rolls to rise more slowly because you’ll be out of the house, you can always shape them and then let the dough rise in the refrigerator.
  • You can make these sourdough hoagie rolls ahead of time and freeze them for up to six weeks.  Just thaw, and then warm in the oven for a few minutes before serving.
  • Knead the dough for at least 5 minutes in the mixer or 10 minutes by hand to properly develop the gluten, which will give you the softest and fluffiest rolls.
  • To find out if you have properly developed the gluten, you can also do the windowpane test. Start by pulling up a section of the dough once it's done mixing to see if you can "see" through it without it tearing.  This means the gluten is properly developed, and they will rise well.
  • If you want to make a smaller batch of rolls, feel free to cut this recipe in half.  This is just the size that works best for my family.
  • Use a fed, bubbly starter – A lively sourdough starter gives your rolls that signature tang and extra flavor.
  • Add toppings for flair – sprinkle sesame seeds or brush with olive oil for a bakery-style finish.

More Sourdough Breads

I'm a homeschool Mom of 5, living out my dreams of growing a simple, sustainable life on our Nebraska homestead. I'm passionate about gardening, preserving, cooking from scratch and baking with sourdough. I enjoy milking Jersey cows and making our own dairy products. Come along with me as I share with you the skills you'll need to be successful at homesteading and frugal living.

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Recipe Rating




3 Comments

  1. 4 stars
    I’m going to assume 4 cups of flour, but flour isn’t in the ingredient list…. Baking today so well how they turn out!

    Reply

    1. Oh my goodness, how did I miss that? Sorry about that! Yes, 4-5 cups of flour is what it should say, just add flour until pulls away from the edges of your mixing bowl. Let me know how it turns out and thanks for letting me know this was missing!

      Reply