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.
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
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.
