Grinder Hoagie Roll Recipe
There has been a few questions about what the recipe for my hoagie rolls is so I’ve decided to post the recipe in a more clear manner. This is a scaled down version of a recipe that I got from the PMQ Recipe Bank. Here are the ingredients and the process:
1-1/8 cup water (about 70 degrees F)
1-5/8 tsp Salt
3-3/8 tsp Sugar
1-2/3 Tbl Olive Oil
16 oz Strong Bread Flour or Hi-Gluten Flour
2-1/2 tsp Yeast
Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto a baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.
Enjoy!
September 28th, 2005 at 12:44 am
Hi;
I am guessing that the rolled out dough for the hoagie is approximately
4″ x 7″ with the long side rolled up.
Can you please tell me if that is correct and, if not, what the approximate measurements are. Thanks very much…
whitemanfarms@cs.com
October 11th, 2005 at 11:46 pm
Yup, you’ve got it larry! That should give you 7 inch long hoagie rolls.
January 2nd, 2006 at 4:17 pm
Thank you for creating and interesting and informative web site. I have been making breads/pizza at home for many years- it tastes better and is cheaper. I’ve tried several of your recipes already an they’ve turned out great. I look forward to trying more.
January 31st, 2006 at 5:19 pm
Hi, Great site. I am new to pizza crusts and baking, could you please tell me how many cups of flour are equal to 16oz. Thanks for the help and the site.
June 4th, 2006 at 4:23 pm
Do you grease the pan you are baking the rolls on?
June 25th, 2006 at 1:56 pm
When you said “16 ozs flour”, I took it to mean 2 cups…which makes “soup”….can you translate to actual cups?
July 1st, 2006 at 1:26 pm
Coleen, 16 oz of flour is just about 3 cups generally. Sorry for your trouble.
September 11th, 2006 at 7:56 pm
Pizza Bill
I’m om a quest. Being in Colorado, We do
not have ‘Back East Pizza” meaning, That
large slice of just chesse, that when you
bite into it “Flavor” abounds !! I don’t
know if it’s the mix of cheese, or something in the sauce, do you know what I’m trying to say? That flavor is missing
out here in the west. Sure would like to know what it is…Thanks
November 15th, 2006 at 4:38 am
What exactly is meant by jelly roll fashion?
January 3rd, 2007 at 3:02 am
from Birkdale QLD Australia
I have been following the Abs Diet by David Zinczenko and came accross Hoagie rolls it seems that here we call them Crsuty Hot Dog rolls is this right? I’ll let you know how I go with your recipe
February 13th, 2007 at 1:40 pm
Hey Pizza Maniac! We were talking pizza over lunch break and thought I’d check to see if the Maniac was still up and running. Glad to see you are still baking pizzas. My recent favorite is Buffalo Chicken. I see you have one…might have to give it a try!!!
November 8th, 2007 at 9:24 pm
I have tried this a couple times, most recently with King Arthur flour. Based on previous tries, I too found 450 a little high as I was looking for the softer Philly style roll – I used 425. The recipe also produced undersize rolls (versus a full 12″ long roll typical in Philly), so if you’re looking for bigger, longer rolls you might want to double the recipe to get 4 rolls….
Overall, a great recipe for those of us out here in San Fran who can’t get hoagie rolls, and have to make our own.
December 27th, 2007 at 7:12 pm
If you don’t have a scale (and you should): I use the rule: 1 cup of bread flour = 128 grams. That equates to 4 1/2 oz. of flour per cup. 16 oz. (1 lb.) of flour = 3 1/2 cups by this rule. I have found that if you don’t use enough flour, your bread will fall. For cake flour, I use the rule: 1 cup = 120 grams. I hope this helps someone.
April 4th, 2008 at 5:57 pm
back to Daniella Q #4 , why dont we form the loaf from the dough ball,just roll it with hands . without sheeting it then roll it to form the loaf ? is there any purpose of sheeting it to 1/4″ first ?
September 1st, 2008 at 4:16 am
I am sure looking forward to making
my cheesesteak sandwiches & hoagies with a really authentic Philly type roll!
I am on a beautiful Philippine beach looking at the sea and all I need are the roll recipe to stay alive. I am an expat from Philly/CA/AZ.
September 1st, 2008 at 8:39 pm
Agree with poster 12. 450 oven is too hot. I tried 425, and tops were quite dark. Will adjust time/temp further the next time I make them.
Dividing dough into 7 balls leads to petite hoagie rolls. That’s fine by me, since I’m keeping an eye on portion control.
November 2nd, 2008 at 6:19 pm
Really great recipe! I tried it last week and it was the best outcome I have ever had. Could you use AP flour if you are in a pinch? if you did, would you have to kneed it longer or add a higher quantity? Thanks a lot.
May 23rd, 2009 at 12:07 pm
If you don’t have bread flour you should add Gluten to the flour. One teaspoon for each cup of flour. I get Gluten in Stop and Shop.
September 24th, 2009 at 6:23 pm
Hints! The recipe is correct. I’m on the east coast. To make rolls here a little easier I use 2 cups of High Gluten flour/16oz. which is heavier than all-purpose flour. Must use High Gluten or add High gluten just like Joan said. Divide dough into 4 balls for Philly style rolls. Set a bowl in oven that will hold 4 cups of water. When ready to bake turn up temp to 410 degrees and bake for 30 to 40 minutes. Do not open oven to check until 30 minutes have gone by, if you do you will release the steam you created with the bowl of water which is needed for the rise and texture of your rolls. Enjoy!
October 15th, 2009 at 1:54 pm
I made these rolls today. While the taste was good, I have a question about one of the steps. It said to use a razor to make a slit down the roll after it has risen. I did this, but my rolls fell and lost their nice full appearance. Even after I cooked them, they still were sort of flat. What can I do to prevent this in the future? Thanks
December 8th, 2009 at 7:00 pm
Karen, sounds like your rolls were over proofed. Next time let them proof(rise) for only 30 to 40 minutes or so and get them into the oven as soon as you can after slashing them.
If you then still have the same problem, try making the recipe with a tablespoon or so less water.
December 12th, 2009 at 5:46 am
Karen! Just bake it without making the slits. Italian Deli’s make them all the time with or without.
January 12th, 2010 at 1:47 am
Great to find this recipe and thanks for all the feedback on temps, measurements and gluten. Gonna try to make grinda rolls tomorrow. It’s impossible to find grinda style bread in S.F. The one pizza joint here that has good grinda’s imports rolls from Philly! To be continued:
January 13th, 2010 at 1:34 pm
is it dry or fresh yeast
February 6th, 2010 at 7:17 pm
Dude, I’m making these right now and they are almost done with the second rising (about 60 min). They doubled in size since rolling them out, but I’m not confident they will be anywhere near big enough once baked. Let’s hope they grow during baking.