📝 About This Recipe
The foundation of any legendary sandwich is the bread, and this authentic Philly-style hoagie roll delivers that elusive balance of a thin, crackly crust and a soft, pillowy interior. Enriched with a touch of honey and olive oil, these rolls possess a subtle sweetness and a tender crumb that stands up to heavy fillings without being chewy. Whether you're crafting a classic Italian sub or a loaded cheesesteak, these artisanal rolls bring professional bakery quality right to your home kitchen.
🥗 Ingredients
The Dough Starter (Poolish)
- 1/2 cups Bread Flour (high protein content is essential)
- 1/2 cups Warm Water (approx 105°F)
- 1/4 teaspoons Instant Yeast
Main Dough
- 3 cups Bread Flour (plus more for dusting)
- 3/4 cups Warm Water (105°F to 110°F)
- 2 teaspoons Instant Yeast
- 2 teaspoons Fine Sea Salt
- 1 tablespoon Honey (can substitute with granulated sugar)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Diastatic Malt Powder (optional, for better browning and rise)
The Finish
- 1 Egg (large, beaten with 1 tbsp water for egg wash)
- 2 tablespoons Cornmeal (for dusting the baking sheet)
- 1/2 cup Warm Water (in a spray bottle for steam)
👨🍳 Instructions
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1
In a small bowl, whisk together the 'Dough Starter' ingredients (flour, water, yeast). Cover with plastic wrap and let sit at room temperature for 30-60 minutes until bubbly and active.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the warm water, honey, and the remaining yeast. Stir gently and let sit for 5 minutes until slightly foamy.
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3
Add the active starter (poolish), olive oil, 3 cups of bread flour, salt, and malt powder to the mixer bowl.
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4
Mix on low speed for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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5
Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide into 6 equal portions (roughly 140-150g each).
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7
Flatten one portion into a rectangle. Fold the top third down and the bottom third up like a letter. Seal the seam with your palm, then roll it into an 8-inch long cylinder with tapered ends.
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8
Prepare a baking sheet by lining it with parchment paper and dusting generously with cornmeal. Place the shaped rolls on the sheet, leaving 3 inches of space between them.
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9
Cover the rolls loosely with oiled plastic wrap and let rise for another 45-60 minutes. They should look puffy and nearly double in volume.
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10
Preheat your oven to 400°F (205°C). Place an empty cast iron skillet or broiler pan on the bottom rack of the oven.
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11
Gently brush the tops of the risen rolls with the egg wash. Using a very sharp knife or a baker's lame, make one long, shallow longitudinal slash down the center of each roll.
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12
Place the baking sheet in the oven. Carefully pour 1 cup of hot water into the preheated skillet on the bottom rack to create steam, then quickly close the oven door.
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13
Bake for 18-22 minutes, rotating the pan halfway through, until the rolls are a deep golden brown and sound hollow when tapped on the bottom.
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14
Immediately transfer the rolls to a wire rack. For a softer crust, drape a clean kitchen towel over them while they cool for 20 minutes.
💡 Chef's Tips
Use bread flour rather than all-purpose; the higher protein is vital for the structure needed to hold heavy sandwich fillings. Don't skip the steam step in the oven; the moisture allows the bread to expand fully and creates that signature thin, crispy crust. If the dough is too sticky to handle, oil your hands instead of adding too much extra flour, which can make the rolls dense. For a truly authentic 'soft' hoagie, store the cooled rolls in a plastic bag for 2 hours before using to soften the exterior slightly. Diastatic malt powder is the 'secret ingredient' used by professional bakeries to achieve that specific aroma and golden-brown color.
🍽️ Serving Suggestions
Slice lengthwise (but not all the way through) and fill with thinly sliced ribeye, sautéed onions, and provolone for a classic Philly Cheesesteak. Layer with mortadella, capicola, salami, and shredded lettuce tossed in red wine vinegar for an elite Italian Hoagie. Serve warm alongside a hearty bowl of Pasta e Fagioli for dipping. Pair with a cold, crisp Pilsner or a classic cream soda to balance the savory flavors of the sandwich. Toast the inside of the roll with garlic butter before building a meatball sub for extra crunch and flavor.