Comments on: Grinder Hoagie Roll Recipe

By: GDSinPA

GDSinPA — Sat, 06 Feb 2010 23:17:49 +0000

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.

By: Brian

Brian — Wed, 13 Jan 2010 17:34:23 +0000

is it dry or fresh yeast

By: greg

greg — Tue, 12 Jan 2010 05:47:33 +0000

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:

By: Sam

Sam — Sat, 12 Dec 2009 09:46:11 +0000

Karen! Just bake it without making the slits. Italian Deli’s make them all the time with or without.

By: Dwight

Dwight — Tue, 08 Dec 2009 23:00:09 +0000

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.

By: Karen

Karen — Thu, 15 Oct 2009 17:54:12 +0000

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

By: Sam

Sam — Thu, 24 Sep 2009 22:23:41 +0000

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!

By: Joan

Joan — Sat, 23 May 2009 16:07:03 +0000

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.

By: robert

robert — Sun, 02 Nov 2008 22:19:01 +0000

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.

By: imr

imr — Tue, 02 Sep 2008 00:39:16 +0000

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.

By: fred

fred — Mon, 01 Sep 2008 08:16:24 +0000

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.

By: raymond

raymond — Fri, 04 Apr 2008 21:57:22 +0000

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 ?

By: George

George — Thu, 27 Dec 2007 23:12:52 +0000

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.

By: John S

John S — Fri, 09 Nov 2007 01:24:10 +0000

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.

By: Kevin Bailey

Kevin Bailey — Tue, 13 Feb 2007 17:40:42 +0000

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!!!

By: Sharon Van-Stralen

Sharon Van-Stralen — Wed, 03 Jan 2007 07:02:44 +0000

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

By: Mike

Mike — Wed, 15 Nov 2006 08:38:48 +0000

What exactly is meant by jelly roll fashion?

By: Mike

Mike — Mon, 11 Sep 2006 23:56:04 +0000

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

By: PizzaBill

PizzaBill — Sat, 01 Jul 2006 17:26:20 +0000

Coleen, 16 oz of flour is just about 3 cups generally. Sorry for your trouble.

By: Colleen

Colleen — Sun, 25 Jun 2006 17:56:28 +0000

When you said “16 ozs flour”, I took it to mean 2 cups…which makes “soup”….can you translate to actual cups?

By: Melody

Melody — Sun, 04 Jun 2006 20:23:00 +0000

Do you grease the pan you are baking the rolls on?

By: Rob Fredericks

Rob Fredericks — Tue, 31 Jan 2006 21:19:42 +0000

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.

By: Eliza Kirkpatrick

Eliza Kirkpatrick — Mon, 02 Jan 2006 20:17:44 +0000

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.

By: PizzaBill

PizzaBill — Wed, 12 Oct 2005 03:46:33 +0000

Yup, you’ve got it larry! That should give you 7 inch long hoagie rolls.

By: Larry Whiteman

Larry Whiteman — Wed, 28 Sep 2005 04:44:46 +0000

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