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 27th, 2006 at 11:49 am
I hate to sound ignorant, but I am a mama of 1 yr old twins, and was wondering if I could do either of the following short cuts:
Skip rolling them into sheets and just form the balls into “snakes”
OR
use my bread machine until thy are ready to bake then form them into snakes??
Thanks!
Daniella
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.
April 11th, 2006 at 12:13 am
Duh… Why did my loaves flatten? They won’t hold shape. They resemble a dead beached whale. What’d I forget? I even tried kneading and rising but they seem to need a mold. Made up a (Loaf Mold?) but they still didn’t resemble a “Hoagie Roll”. They looked like a bagguet. They had some volume but still no hoagie resemblence.
Input?
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!!!
October 27th, 2007 at 7:10 pm
As a caterer, I was thrilled to find your recipe for hoagie rolls, but I found that 450 degrees was way too hot in my oven. The first batch was brown on the outside, but doughy on the inside. The flavor is excellent, but a little too delicate for a hearty sandwich as a grinder or hoagie, in my opinion. These make excellent hot dog rolls and buns, but I feel they need to be a little more substantial for a meatball sandwich.
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.