Steak Hoagie Rolls – Homemade soft, chewy roll for your Philly-style steak and hoagie sandwiches. Tender rolls that bake up beautifully. Stuff with your favorite meats or cheeses or slathered with butter.
Well, by now most of you know I’m a born Philly girl. And as a Philly girl, I’m a born cheesesteak lover. It sort of goes with the territory. To be honest, if I didn’t love them I’d actually be disappointed. I mean who wants to grow around such a famous food and not enjoy it? That would be the pure sadness of heart.
But alas, I’m not sad. I love ém. Everything about them. Well, recently when I got a hankering for them I got it bad. Like a STRONG desire. Nothing was gonna stand it my way. Well, except for that fact that I had no fresh rolls. I had the Cheese Whiz (So dirty and wrong. I know. But I only eat it with my cheesesteaks.) and I had the steaks but I was fresh outta rolls.
And I know that this is probably a totally different route than most traditional people would go. But why run out to the store and grab rolls when you can make them at home? Shhhh. Do you hear that? People are groaning at me right now. Saying “Yeah, right. There is no way. I’d rather run to the store.” I know but like I said I’m not a traditional girl.
I’m a bread baking lunatic. So just arrest me now. I’m totally guilty.
The sheer delight that comes from baking your own bread and rolls gets me every time. I love it when that dough starts rising up. It just puffs up boasting “Look at me. I’m growing and I’m beautiful. Soon you’re gonna enjoy my tenderness with a slab of butter.”
Seriously, am I the only one that the dough speaks to? OK. I did just call myself non-traditional and a lunatic a bit ago so maybe that is the case.
Now, if you’ll excuse for a bit I want to go enjoy a cheesesteak or hoagie. Geez, I just can’t decide. They’re both absolutely marvelous.
Have a blessed day friends!
Til we meet and eat again,
Melanie
xo
Steak Hoagie Rolls
Ingredients
- 24 oz bread flour approx 3 1/2 cups + additional if needed
- 2 1/2 teaspoons salt
- 2 Tablespoons sugar
- 1 3/4 cups warm water
- 2 1/2 teaspoons yeast
- 2 Tablespoons olive oil
- cornmeal
Instructions
- Combine warm water, yeast and a pinch of sugar in a small measuring cup. Allow to proof for about 10 minutes.
- Combine bread flour, salt, and sugar in a stand mixer. With dough hook attachment mix just until combined. With the mixer on low speed slowly add yeast mixture to flour mixture. Add in olive oil. Continue mixing until thoroughly combined. Increase speed to medium-low and knead for about 5-7 minutes or until dough is smooth and supple. If the mixture is too wet add flour 1 tablespoon at a time until dough is smooth. If the mixture is too dry add 1 tablespoon of water.
- Place dough in a greased bowl and cover with plastic. Let rise until doubled, about 45 minutes to 1 hour.
- Prepare a large baking sheet with parchment or baking liner. Sprinkle generously with cornmeal.
- Press dough down gently. Remove dough to a lightly floured surface and divide into 8-10 pieces (depending on size preference. I made 6" rolls and it made 10.)
- Roll each piece into an elongated approx 5" - 6" piece. (Will grow a bit as it rises.) Shape to curve ends in slightly. Slit 1/4" deep slit about 3 inches down the center.
- Preheat oven to 400 degrees.
- Place rolls on cornmeal sprinkled sheet pan. Cover with plastic wrap. Let rise for about 30 minutes.
- Bake rolls for 10-15 minutes or until golden brown. If you have a thermometer it should measure 200 degrees. Let cool for 20 minutes before serving
You may also like:
Easy No Knead Crescent Rolls
Crusty Pretzel Rolls
I’m sorry but I am not seeing the recipe 🙁 and those rolls look really good! I’ll check back later 🙂
Sorry about that. I hate when I forget to actually add the recipe. That would be the most important part. We had a dentist appt this morning so I wasn’t hear to catch my mistake. Thanks for understanding! Hope you get a chance to make them. Come back and let us know if you do.
Have a beautiful day Kris!
Delicious…!!!
These rolls look heavenly – homemade rocks over store bought anytime! I think I will stalk out your site for the recipe for these beauts!
Sorry about that. I don’t know where my brain is. I think it’s wrapped up in those 3 kids of mine. 🙂 Recipe is hear now. Hopefully to stay!
Have a wonderful day Shashi!
ohhh… I will be looking forward to the recipe
These rolls sound AMAZING! I’ve heard there’s a big debate in Philly about whether cheese whiz or melted cheese are better. I’ve had them with melted provolone cheese, but have never tried it with cheese whiz. I’ll have to whip up these hoagie rolls and make 1 of each version to see which way is the best!
These are perfect! And I don’t think your crazy for whipping up a batch instead of going to the store, that’s why you’re so good at what you do! Now I want a philly. Bad.
A good sandwich deserves good bread! Love that you make your own. They are so perfectly shaped and fluffy!
Homemade bread rocks! These look amazing. Cute crate too 😀
Your rolls are absolutely gorgeous! I want to make big stuffed sandwiches out of them.
You definitely should do that! 🙂
These look really gorgeous … just like bought ones … but I bet a whole lot better. I think this would be one of those things that you just get used to doing (baking your own bread I mean) and then it would seem like second nature. 🙂
You are the bread/roll queen! These look amazing Melanie!
I’m guilty too 🙂 I love breads and rolls, especially how they make the kitchen smell while baking. Mmmm!
love the combination pinning and will definitely be making this recipe thanks for sharing.
I’m with you, I prefer homemade bread and rolls. 🙂 I have been looking for a roll recipes, and these look perfect!!
Whoa – these look amazingly delicious. Nothing beats homemade bread in any shape or form. Definitely saving this recipe – I know it will come in handy sometime soon 🙂
I so agree with you. —- Homemade bread ALWAYS trumps store-bought any day. I can barely stand how amazing these rolls look. They look soo soft and I love how HUGE they are! 🙂 pinned!
These rolls look fabulous! Thanks for linking up with What’s Cookin’ Wednesday!
I love your crazy awesome bread-baking skills! And now for the real question… who has the best cheese steak in Philly?!?!?
I was so excited to try this recipe, I bought all the ingredients, I followed all the directions, but my hogies never cooked 🙁 I don’t know what I did wrong. Is it 1 3/4 cup of water or 3/4?
I do’t want to give up and give this recipe a try again.
I wanted to make sure I gave you an accurate answer Giovana so I made these this morning. All the ingredients listed are correct. My turned out perfectly. I’m so sorry they didn’t work for you. Did you make sure the water was warm (about 110 degrees) and that yeast is fresh?
Hi,
Just wondering what would happen if I reduced or eliminated the sugar from this recipe…I try not to add sugar to my doughs and sometimes it works and sometimes it doesn’t.
Thanks!
I can’t be certain what would happen Kristin because I never tried it that way. Are you opposed to honey? You might be able to substitute with good results for a natural option. Let me know if you try it!
I too am a Philly expatriate and it’s impossible to find a good hoagie roll (all they have out here in California are french bread rolls or sourdough which just aren’t the same). I’m going to the grocery store now to get the ingredients. I’m looking forward to checking out more of your recipes!
Welcome Eric! Hopefully the rolls turned out delicious!
Okay, so I made a few rolls and they tasted wonderful but the issue I had (and this is not just with your recipe, but other bread recipes I’ve made) is that the bread seemed to be very dense, not as light and airy as I remember the Amoros rolls being growing up. Do you have any suggestions to make the bread less dense?
Hi Eric, thanks for your question. Melanie is on vacation right now but will be happy to answer your question as soon as she returns. Have a great day!
Thanks for the feedback Eric! Yes, lots of recipes do come out dense as do these. There are unfortunately many factors that come into play for bread rises. Kneading time…not enough or too much. Rising time, not enough or too much. How the dough feels, etc. I could possibly do a lot more home testing and write a post about this.
I’m not sure if you are a new bread baker or not but with all yeast bread recipes it’s important to remember that a lot of things come into play like humidity, temperature of the room etc.
If you are a new bread baker I would suggest starting with an easy loaf like Easy, Perfect Yeast Bread and making it several times to get acquainted with how the dough feels and looks. As you become more accostumed to baking bread it gets easier to figure out what’s needed or missing. For example if it doesn’t stretch easily you should likely knead it longer. Or if it’s too dry, you just a add a bit more liquid.
Sorry that I can’t be more specific but with bread recipes it’s hard to know what’s going on without being in the kitchen!
Also, as a side note these Ciabatta rolls are light and airy inside with a nice hard crust. Maybe you would enjoy trying them out.
These rolls are so delicious! I noticed some programming errors in the instructions and didn’t see when to add the salt. I put the salt in with the flour and Sugar. I think I accidentally over oiled my bowl because it did nor rise fully even after an hour. Even so i was able to make 8 incredibly delicious smaller rolls perfect fit hotdogs outor sausages! Thank you for this recipe. It will be a staple in my kitchen!
Great to hear Alex. Thanks for taking the time to leave your feedback. I appreciate that a lot!
Sorry for the error, happened when I switched recipe cards. It’s been corrected
Happy that your baking experience was good! Come back often. 🙂