When you can’t find 100% whole grain, healthy hoagie rolls in the grocery store, you just go home and make your own. Like a boss! These Whole Wheat Soft Hoagie Rolls are so good!
This recipe was adapted from the Bread Lover’s Bread Machine Cookbook by Beth Hensperger
Servings : 6 Rolls
Ingredients
- 3/4 cup water
- 3/4 cup milk
- 4 Tbsp unsalted butter softened
- 4 cups 100% whole wheat flour
- 3 Tbsp honey
- 1 1/2 Tbsp vital wheat gluten
- 2 tsp salt
- 2 3/4 tsp yeast
- 1 tsp extra virgin olive oil
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Instructions
- Add both water and milk to a microwave safe bowl. Microwave 1 minute. Add warmed liquids to the bowl of a stand mixer. Cut butter into chunks and add it to liquids in bowl. Add honey. Add flour and gluten. Measure salt and add to the side of the bowl. Make a well in the center of the flour and add yeast. Fit mixer with dough hook. Knead dough on speed 1 for 5 minutes or until a dough ball forms and cleans the sides of the bowl.
- Remove dough hook from dough. Add 1 tsp olive oil to the bowl. Turn dough ball to coat all sides in oil. Cover bowl with a clean dish towel. Let stand in a warm, draft-free place for 1 hour. Re-fit mixer with dough hook. Knead on speed 1 for 30 seconds. Turn dough out onto a lightly floured surface. Divide evenly into 6 portions. Shape into long ovals and place on a baking sheet lined with parchment paper. Cover again with a clean dish towel. Let stand in a warm, draft-free place for 45 minutes. Meanwhile, preheat oven to 350.
- After the second rise, remove towel and bake, uncovered, at 350 for 12-15 minutes or until loaves sound hollow when tapped.
Notes
Feel free to use this recipe for Shrimp Po'Boys, Philly Cheesesteaks, Slow Cooker Roast Beef Sandwiches, and Olive Cheese Bread.
Tried this recipe?Let us know how it was!
Comments (9)
I made this recipe following instructions exactly with a stand mixer and the dough didn’t rise hardly at all. Now that they are baked, they’re pretty small and hard-ish and not puffy. The taste isn’t too bad, which is why I’m giving it 2 stars.
Hi Laura! I’m sorry your hoagie rolls didn’t turn out as expected. You may have had old yeast or some other issue causing the lack of rise. Homemade breads can be finicky for sure. Thanks for taking the time to comment! I do hope you’ll try them again. Best, Heidi
Your liquid was too hot or your yeast was expired
I wasn’t happy with hoagie roll choices at the store, so decided to make my own. I used all the ingredients but put them in my bread machine on “dough”, then lightly kneaded it on a floured surface and divided into 8 rolls; let them rise about an hour, then baked. OMGosh! Perfect! Soft, chewy, delicious! I will try it as bread, too, as it looked perfect at the end of rising in my bread machine.
Yay! So glad you liked them!
Hi there! I want to try this recipe (will rate after I’ve made it), but first I have a question; at the top, the recipe says it yields 6 rolls, but in the instructions I’m directed to divide the dough into 12 portions. I’m a little confused, please advise…? Thanks in advance! 🙂
Hi Matthew! Thanks for catching that. The yield is 6 rolls so divide the dough into 6 equal portions. I have updated the recipe. Thanks again! Heidi
Hi Heide,
I made these rolls yesterday. Dough formed up almost immediately into a ball. After first rise dough had a relatively nice feel to it…a little stiff. Second rise went well. Rolls looked great. Baked them off. I knew the minute I pulled them off the sheet pan they were very dense. Waited for them to cool and split one open. Not soft at all. I toasted it and the outside cracked as I was cutting the sandwich in half. Flavor is good, no bitter wheat chaff after taste, but soft? Not so much. So what could have gone wrong?
Deb
Hi Deb!
Thanks for contacting us! I’m sorry these didn’t come out as you expected them to. Troubleshooting bread is more of an art than a science, unfortunately, so you might just have to keep tweaking to see what works in your kitchen.
In my experience, a dense loaf is the result of either too much flour or too little water/liquid. A different wheat flour might work differently too (pastry flour might work better for you). Try lightly spooning the flour into the measuring cup, then level with a knife. That should make your measurements pretty accurate. If you’re already doing that, try a bit more water. Another thing you can try is more fat. So if you’re using nonfat milk, try 2% or even whole milk.
Bread is tricky, but don’t be discouraged. Keep trying and keep letting us know how it’s going.
Heidi