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,
Steak Hoagie Rolls
- 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
- 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
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