Description
Ingredients
For the Sourdough Hoagie Rolls:
- 1 cup (250g) active sourdough starter (or sourdough discard)
- 1½ cups (360ml) warm water (around 95°F/35°C)
- 4 cups (500g) bread flour
- 2 tablespoons (28g) olive oil
- 1½ teaspoons (9g) salt
- 1 tablespoon (12g) sugar
- 1 teaspoon (3g) instant yeast (optional, for faster rise)
For the Topping (Optional):
- 1 egg white whisked with 1 tablespoon water (for egg wash)
- Sesame seeds, poppy seeds, or coarse salt
Instructions
In a large mixing bowl, combine your sourdough starter (or sourdough discard) with the warm water and olive oil. Stir until the starter has mostly dissolved into the water. The mixture should look slightly frothy.
Tip: If using sourdough discard from the fridge, let it come to room temperature first for easier mixing!
Add the bread flour, salt, and sugar to your wet ingredients. If you’re using the optional instant yeast (which I recommend for beginners or if you’re using discard), add it now as well. Mix until a shaggy dough forms.
Tip: I like to hold back about ½ cup of flour initially and add it gradually as needed. Different brands of flour absorb moisture differently!
Place the dough on a floured work surface and knead it for 8 to 10 minutes, or until it becomes smooth and stretchy. The dough should be tacky but not sticky – it should clear the sides of the bowl when mixing but still stick slightly to the bottom.
When properly kneaded, the dough should pass the “window pane test” – you can stretch a small piece thin enough to see light through without tearing.
Tip: You can also use a stand mixer with a dough hook attachment for 5-7 minutes on medium-low speed if you don’t want to knead by hand.
Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise until doubled in size. This will take about 4-6 hours if using only sourdough starter, or 1-2 hours if you added the optional commercial yeast.
Tip: My favorite place for dough rising is inside my oven with just the light turned on – it creates the perfect warm environment!
Once doubled, gently punch down the dough to release excess gas. Divide the dough into 8 equal portions (about 115g each) for standard-sized hoagie rolls.
To shape each roll, flatten a portion into a rectangle (about
5×7 inches), then roll it tightly from the long side, pinching the seam and ends to seal. Place rolls seam-side down on a parchment-lined baking sheet, leaving about 2 inches between each roll.
Tip: For perfectly even rolls, I actually weigh my portions on a kitchen scale. It’s not necessary, but it makes for professional-looking results!
Cover the shaped rolls loosely with oiled plastic wrap and let rise until puffy and nearly doubled, about 1-2 hours. The dough should slowly spring back when gently pressed with a fingertip.
About 30 minutes before baking, preheat your oven to 425°F (220°C) with a baking stone or inverted baking sheet inside if you have one.
Just before baking, use a sharp knife or bread lame to make a single, decisive slash down the center of each roll. This helps them expand evenly during baking.
If using, brush with egg wash and sprinkle with seeds or coarse salt.
Bake in the preheated oven for 20-25 minutes until deeply golden brown. For extra crispness, you can spray the oven walls with water or place an oven-safe dish with water on the bottom rack to create steam.
Tip: Rolls are done when they sound hollow when tapped on the bottom and register around 200°F (93°C) internally on an instant-read thermometer.
Transfer to a wire rack and let cool for at least 30 minutes before slicing. I know it’s tempting to tear into them immediately (trust me, the aroma is intoxicating!), but the texture develops fully during cooling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 215
Keywords: sourdough hoagie roll recipe, homemade hoagie rolls, sourdough sandwich bread, artisan bread recipe, sourdough discard rolls