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Hoagie Rolls

Hoagie Rolls

★ Favorite ⭐️⭐️⭐️⭐️⭐️🎉 Cooked Lunch Baked Goods

Chef's Notes

Companion Recipes

Sub RollsThe Italian Sub FrameworkHoagie / Sub DressingAzzo’s Ultimate Philly Cheesesteak Poolish Replenishment (Perpetual Poolish System)

🛒 Ingredients

Open a variant below
Original Recipe (0/8)

Wet

Dry

Poolish (Variant) (0/9)

Main Dough – Wet

Main Dough – Dry

Doubled Poolish (Variant) (0/9)

Main Dough – Wet

Main Dough – Dry

For Baking (0/5)

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🍽️ Method

Original (19 steps)
  1. Warm the milk to about 106°F (41°C) — around 50 seconds in the microwave works well.
  2. Stir in the diastatic malt powder and yeast until fully dissolved.
  3. In the bowl of a stand mixer fitted with a dough hook, add the flour, mashed potato flakes, and salt.
  4. Stir briefly to combine and evenly distribute the ingredients.
  5. Pour the activated milk mixture into the dry ingredients, then add the honey and olive oil.
  6. Mix on low speed for about 1–2 minutes, until the ingredients come together and no dry flour remains.
  7. Let the dough rest for 5 minutes to allow the flour to hydrate fully.
  8. Knead the dough in the stand mixer on medium speed for 8–10 minutes until smooth, elastic, and slightly tacky.
  9. Test gluten development by stretching a small piece of dough into a thin sheet. If it tears before becoming translucent, knead a bit longer and retest.
  10. Transfer the kneaded dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature for 2 hours, or until doubled in size.
  11. Punch down the dough and divide it into four equal pieces.
  12. Flatten each piece into a rectangle, roll tightly from bottom to top into a log, and pinch the seam closed. With your palms, roll the log into a longer cylinder.
  13. Dust a baking sheet with cornmeal and place the rolls seam-side down. Cover loosely with plastic wrap or a towel and let rise for another 2 hours, or until puffed and about 1.5 to 2 times their original size.
  14. 15 minutes before baking, preheat the oven to 375°F (190°C). Place a metal pan, Cast iron skillet, or baking sheet on the bottom rack—you’ll use this to create steam during baking.
  15. Use a sharp blade to score each roll with a long diagonal slash.
  16. Make an egg wash by whisking an egg white with water. Brush the tops of the rolls, sprinkle with cornmeal, and add optional toppings like sesame seeds, cheese, or herbs & spices.
  17. Place the baking sheet on the middle rack and toss 4–5 ice cubes into the hot pan below. Immediately close the oven to trap the steam.
  18. Bake for 10 minutes, rotate the pan, and bake for another 8–10 minutes, until golden brown and the internal temperature reaches 200°F (93°C).
  19. Transfer to a wire rack and let cool completely.
Poolish (8 steps)
  1. Mix poolish and milk first. Add flour and potato flakes and mix until shaggy.
  2. Rest 15 minutes.
  3. Add salt, oil, honey, yeast, and malt powder.
  4. Mix on stand mixer speed 2–3 for 6–8 minutes until smooth and slightly tacky.
  5. Bulk ferment 1–1.5 hours until risen about 75%.
  6. Shape rolls and proof 45–75 minutes until puffy.
  7. Bake at 370°F on upper-middle rack using parchment and a double-pan setup for 15–20 minutes.
  8. Broil briefly at the end for darker tops if needed.
Doubled Poolish (par bake) (10 steps)
  1. Mix poolish and most of the milk first. Add flour and potato flakes and mix until shaggy.
  2. Rest 15 minutes.
  3. Add salt, oil, honey, yeast, and malt powder.
  4. Mix on KitchenAid speed 2 for 7–9 minutes until smooth and slightly tacky.
  5. Bulk ferment until risen ~75%
  6. Shape rolls and proof 45–75 minutes until noticeably puffy.
  7. Par-bake at 370°F on upper-middle rack for 12–13 minutes — pull before any color develops.
  8. Cool completely on a wire rack (don't skip this — steam trapped inside will make them gummy).
  9. Wrap individually in plastic wrap, then foil. Freeze up to 2 months.
  10. To finish: Bake from frozen at 370°F for 8–10 minutes until golden. No thawing needed. Full size, fresh crust.
Doubled Poolish (Variant) (8 steps)
  1. Mix poolish and most of the milk first. Add flour and potato flakes and mix until shaggy.
  2. Rest 15 minutes.
  3. Add salt, oil, honey, yeast, and malt powder.
  4. Mix on KitchenAid speed 2 for 7–9 minutes until smooth and slightly tacky.
  5. Bulk ferment 1–2 hours until risen about 75%.
  6. Shape rolls and proof 45–75 minutes until puffy.
  7. Bake at 370°F on the upper-middle rack using parchment and a double-pan setup for 15–20 minutes.
  8. Broil briefly at the end for darker tops if desired.