Sourdough Hoagie Sandwich Rolls
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I adapted one of our favorite bread recipes to sourdough. These hoagie rolls are so soft on the inside, perfect for stuffing with your favorite sandwich ingredients.
We love them with our French Dip and as toasted italian subs.
Sourdough Hoagie Sandwich Rolls
Ingredients
Instructions
This recipe can be made in either a stand mixer or by hand
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Mix
Mix all ingredients together in a bowl. Knead until ingredients are well incorporated and a smooth dough forms- about 7 minutes by hand or 5 minutes in stand mixer. Dough will be slightly sticky, but should no longer be sticking to your hands. -
Bulk Rise
Cover dough with lid or damp towel, and let rise for about 8 hours at room temperature. Dough should double in this time.
Optional-if you need more time, stick in the fridge after the first couple hours.
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Shape
After dough has doubled, dump out on to a lightly floured surface and divide into 6-8 pieces. (Let come to room temperature first, if refrigerated).
Use flour as needed to prevent sticking.Flatten each chunk of dough, pushing out any air bubbles and make into a rectangle. Roll dough up into a log, pinching the seams closed. Place on lined sheet pan, leaving at least 2 inches of space between each roll.
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Final Rise
Cover rolls with a damp towel and let rise until doubled. This can take anywhere from 2-4+ hours, depending on the temperature of your room. Don't underproof, or they will be dense.
Preheat oven to 375°.
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Bake
When dough has risen, slash down the middle of each roll with a bread lame or sharp knife.
Bake at 375° for 18-22 minutes, until golden brown.
Note
This recipe was adapted from this yeast hoagie recipe on Oh Sweet Basil.
