The BEST Soft And Chewy Bread Roll For Hoagies/submarine/grinders. Recipe

I finally perfected my Hoagie Roll Recipe, producing pillowy soft and chewy rolls that are just begging to be filled with deliciousness.

I used bread flour and active dry yeast for these rolls, and yeah, that tiny combo does all the heavy lifting. This Hoagie Roll Recipe gives pillowy soft loaves that somehow keep a great bite, you know that Chewy Bread texture that holds up to heavy fillings.

I messed with proof times and little tweaks till the crumb felt right, and now every sandwich I make tastes like a small miracle. They’re begging to be filled, but they also reward a little curiosity — try one plain first, you’ll see why I can’t stop making them, even on weeknights.

Ingredients

• Bread flour: high in protein, gives structure and chew, mostly carbs not fiber.
• Warm water: wakes the yeast, hydrates dough, no calories just simple minerals.
• Warm whole milk: adds fat and lactose, makes crumbs tender, tastes richer.
• Active dry yeast: ferments sugars, creates lift and tang, adds tiny bit protein.
• Sugar or honey: feeds yeast, sweetens dough, helps browning and flavor a bit.
• Butter: adds fat, richness and tenderness, makes the crumb soft and tasty.
• Egg: binds dough, give color and a little protein and fat.
• Vital wheat gluten: boosts gluten protein, increases chew, doesnt change flavor much.
• Semolina or cornmeal: dusts the pan, keeps rolls from sticking, adds subtle crunch.

Ingredient Quantities

• bread flour, 4 cups (480 g), plus extra for dusting
• warm water, 1 cup (240 ml) (about 105-110°F / 40-43°C)
• warm whole milk, 1/2 cup (120 ml) (about 105-110°F)
• active dry yeast, 2 1/4 teaspoons (7 g / 1 packet)
• granulated sugar, 2 tablespoons (25 g) or honey
• fine sea salt, 1 1/2 teaspoons (9 g)
• unsalted butter, 3 tablespoons (42 g), softened or melted
• olive oil or neutral oil, 2 tablespoons
• large egg, 1 (room temperature, for dough)
• large egg, 1 (optional, for egg wash)
• vital wheat gluten, 1 tablespoon (optional, helps chewiness)
• dry milk powder, 1 tablespoon (optional, for softer crumb)
• semolina or fine cornmeal, 1-2 tablespoons (optional, for pan dusting)

How to Make this

1. Stir the yeast and sugar (or a drizzle of honey) into the warm water (105-110°F / 40-43°C), let sit 5-10 minutes until foamy.

2. In a big bowl mix 4 cups (480 g) bread flour, 1 tablespoon vital wheat gluten (optional), 1 tablespoon dry milk powder (optional) and 1 1/2 teaspoons fine sea salt—keep the salt away from the yeast for now.

3. Whisk together 1/2 cup warm whole milk (105-110°F), 3 tablespoons softened or melted unsalted butter, 2 tablespoons olive or neutral oil and 1 room temperature large egg; stir in the activated yeast mixture.

4. Pour wet into dry and mix until it just comes together, use a wooden spoon or a stand mixer with dough hook. Add extra flour only for dusting if the dough is super sticky.

5. Knead by hand about 8-10 minutes or in mixer 5-7 minutes until dough is smooth, elastic and slightly tacky. Don’t overdo the flour, you want it soft and a bit chewy.

6. Oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft free spot until doubled, about 1 to
1.5 hours.

7. Punch down, divide into 6-8 portions depending how big you want them (6 makes big hoagies). On a lightly floured surface shape each piece into a tight log about 6-10 inches long, seam side down. Dust your baking sheet with 1-2 tablespoons semolina or fine cornmeal and arrange rolls with space between.

8. Cover and proof again until puffy, about 45-60 minutes. Preheat oven to 400°F (200°C) halfway through proofing. For a softer crust put a small pan of hot water on the oven bottom or mist the rolls with water right before baking.

9. Optional: beat the second large egg with 1 teaspoon water or milk and brush gently. Score tops lightly with a sharp blade. Bake 15-20 minutes until golden and internal temp near 200°F or it sounds hollow when tapped. Cool on a rack at least 15 minutes before slicing and filling.

Equipment Needed

1. Digital kitchen scale (best for 480 g flour accuracy)
2. Measuring cups and spoons plus a liquid measuring cup for milk and water
3. Instant read thermometer for checking 105-110°F water and internal loaf temp
4. Large mixing bowl (and a smaller bowl for the yeast mix)
5. Stand mixer with dough hook or a sturdy wooden spoon for mixing and kneading if you dont have a mixer
6. Bench scraper or sharp knife for dividing and scoring the rolls
7. Baking sheet (lined with parchment) and semolina or fine cornmeal for dusting the pan
8. Small ovenproof pan or spray bottle to create steam in the oven
9. Pastry brush for egg wash, plastic wrap or a damp towel for proofing, and a cooling rack

FAQ

The BEST Soft And Chewy Bread Roll For Hoagies/submarine/grinders. Recipe Substitutions and Variations

• Bread flour: use all-purpose flour + vital wheat gluten — for each cup AP add 1 tbsp gluten to get similar chew, or just use AP alone (rolls will be softer), or swap up to 25% with whole wheat (adds flavor but needs a touch more water).
• Active dry yeast: swap for instant yeast (use about the same packet weight or ~25% less by volume and mix right into the flour), or use fresh yeast at about 3x the weight of active dry (dissolve first), or a fed sourdough starter (use ~150g and reduce flour/water, expect longer rise times).
• Warm whole milk: any milk works — 2% or skim, or unsweetened plant milks like soy or oat (same amount), or replace with water + 1 tbsp dry milk powder for richness if you don’t have liquid milk.
• Large egg (in dough): use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min), or 1/4 cup applesauce or 1/4 cup puréed silken tofu for moisture, or omit the egg and add 1 tbsp extra oil + 2 tbsp extra water to keep dough tender.

Pro Tips

– Proof the yeast properly, don’t skip it. Warm water should feel warm not hot and the yeast should foam in 5–10 minutes, if it doesn’t, toss it and try again. Also, keep the salt away from the yeast when you mix, salt can kill the yeast if it touches it too soon.

– Resist adding too much flour while kneading, the dough should be slightly tacky. Use lightly oiled hands or a bench scraper to handle sticky dough, or let it rest 10–15 minutes after the first mix so the flour hydrates and the gluten relaxes, that makes kneading easier.

– Use the optional add-ins smartly: a tablespoon of vital wheat gluten helps chewiness if your flour is low protein, and a spoon of dry milk powder gives a softer crumb and better browning. Don’t overdo either, small amounts go a long way.

– For crust and handling: steam in the oven or a pan of water for a softer crust, or egg wash for shine and darker color but it will brown faster. Always let rolls cool at least 15 minutes before slicing, otherwise the crumb gets gummy and squishes.