Hoagie Rolls

What’s better than homemade rolls? Nothing!

Before yesterday I had never attempted to make my own bread or rolls. We had a icky rainy Sunday and there was no way I was going into town but I REALLY needed some.  I had ground turkey cheese-steak going in the crock put and that is something you cant put on any normal piece of bread. {whenever I search for a recipe I was search for the worlds best} I found a pretty simple recipe here but of course had to make a few changes. The original recipe calls for bread flour {whatever that is} which is something I don’t keep around the house. I did a little “research” and found that All Purpose would work JUST fine. She also talks about the dough being “slack” but I just guessed when I thought it looked correct.

I do know one thing… I will not be buying rolls ever again. These were just too easy and too darn good!


Take a look at these babies:

Hoagie Rolls | Fairhome Road



  • 4 Cups All Purpose Flour
  • 1 Cup + 6 Tablespoons Warm Water
  • 2 Tablespoons Sugar
  • 1 Packet Instant Dry Yeast
  • 1 Teaspoon Salt
  • 3 Tablespoons Cold Butter Cubed

In the bowl to your mixer wisk together the YESAST, 6 TBLS WATER, and SUGAR. If you let this sit for a couple minutes {maybe 3 to 4} you will see the the yeast being to bubble. Place your bowl to your mixer and use the dough hook attachment. Begin adding your FLOUR and the remaining WATER. {I would add 1 cup flour and then 1/4 cup water at a time} Add your SALT.

Once the dough is well mixed is when you want to add your BUTTER. When you add the butter your dough will almost separate and it may appear that you have ruined it but you haven’t. Just let the dough hook do the work and use a spatula to scrape the sides if the butter sticks to it. You will know that your butter is incorporated correctly once the dough becomes smooth.

Transfer dough from the mixing bowl to a well greased COVERED glass or plastic bowl until it has doubled in size. {anywhere from 45 minutes to an hour}

Line baking sheets {I used 2} with parchment paper. Divide and shape your dough. I was able to make eight 6 inch loaves {4 loaves per sheet} and they were perfect for a sandwich. Cover these with another piece of parchment or plastic wrap and let rise for another 30 minutes.

Bake @ 375° for about 15 to 20 minutes {really its until the top is golden brown and colored to your liking}



About fairhomeroad

Wife, Mother, Daughter, Sister.
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4 Responses to Hoagie Rolls

  1. Thank you for linking back to my recipe. I really appreciate it. As I’m sure you know, there are tons of types of flour. Bread Flour has a higher gluten content that, what used, allows for a more chewier texture. If you don’t have bread flour I do have a recipe on my site that tells you how to make your own (as not everyone has specialty flours but most have regular all purpose flour). http://www.thekitchenwhisperer.net/2013/05/04/how-to-make-bread-flour/ All bread flour is, is, AP flour plus vital wheat gluten (which again, allows for the texture and chewiness).

    “Slack” is hard to explain but I do describe it in great detail in the comments as well as in the Notes field. The easiest way to explain it is when your dough will stretch beautifully but won’t hold a shape. It’s wobbly and spills over itself.

    I’m happy that yours turned out really well and that you loved the outcome! Your rolls turned out gorgeous!

    Best Kitchen Wishes!

    Liked by 1 person

  2. Abbie says:

    Those look great!


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