Ingredients

For the Dough

• 500g bread flour
• 150g sourdough discard (unfed, room temperature)
• 220ml warm milk
• 50ml warm water
• 2¼ teaspoons (7g) instant yeast
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, softened
• 1 large egg
• 10g fine sea salt

For the Egg Wash

• 1 large egg
• 1 tablespoon milk or water

Optional Toppings

• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Dried oregano
• Flaky sea salt

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Kitchen scale
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Pastry brush
• Plastic wrap or clean kitchen towel
• Cooling rack

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm milk, warm water, sugar, instant yeast, sourdough discard, egg, and softened butter.

Mix until combined.

Add the bread flour and mix until a shaggy dough forms.

Add the salt and continue mixing until incorporated.

Step 2: Knead the Dough

Knead the dough by hand for 10–12 minutes, or use a stand mixer on medium speed for 8–10 minutes.

The dough should become smooth, soft, and elastic.

If it feels overly sticky, add flour one tablespoon at a time. If it’s too dry, add a teaspoon of water as needed.

Step 3: First Rise

Place the dough into a lightly greased bowl.

Cover with plastic wrap or a clean kitchen towel.

Allow it to rise in a warm place for 1½ to 2 hours, or until doubled in size.

Step 4: Divide and Shape

Transfer the dough to a lightly floured work surface.

Divide it into 8 equal portions.

Flatten each piece into a small rectangle, then roll it tightly into a log about 6–7 inches (15–18 cm) long.

Pinch the seam closed and tuck the ends slightly underneath.

Arrange the rolls on a parchment-lined baking sheet, leaving about 2 inches of space between them.

Step 5: Second Rise

Cover the shaped rolls loosely and let them rise for 45–60 minutes, or until noticeably puffy.

Meanwhile, preheat the oven to 375°F (190°C).

Step 6: Add the Egg Wash

Whisk together the egg and milk.

Brush each roll evenly with the egg wash.

If desired, sprinkle with sesame seeds, poppy seeds, everything bagel seasoning, oregano, or flaky sea salt.

Using a sharp knife or bread lame, make one shallow lengthwise slash down the center of each roll.

Step 7: Bake

Bake for 20–25 minutes, or until the rolls are beautifully golden brown.

The internal temperature should reach approximately 190°F (88°C).

If the tops brown too quickly, loosely cover them with foil during the last few minutes of baking.

Step 8: Cool

Remove the rolls from the baking sheet and place them on a wire rack.

Allow them to cool for at least 20–30 minutes before slicing.

Serving Suggestions

These homemade hoagie rolls are perfect for:

• Italian hoagies
• Philly cheesesteaks
• Meatball subs
• Pulled pork sandwiches
• Grilled chicken sandwiches
• Turkey and cheese sandwiches
• Roast beef subs
• Tuna salad sandwiches
• Veggie sandwiches
• Breakfast sandwiches
• Garlic butter sandwiches

Tips for the Best Sourdough Discard Hoagie Rolls

• Use room-temperature sourdough discard for easier mixing.
• Bread flour gives the rolls their chewy, bakery-style texture.
• Knead until the dough passes the windowpane test for the best gluten development.
• Shape the rolls tightly to help them rise upward instead of spreading.
• Don’t skip the second rise—it creates a lighter, fluffier crumb.
• An egg wash gives the rolls a shiny, golden crust.
• Cool completely before slicing to preserve the soft interior.

Recipe Variations

Whole Wheat Hoagie Rolls

Replace up to half of the bread flour with whole wheat flour for a heartier flavor and texture.

Cheddar Hoagie Rolls

Fold 1 cup of shredded sharp cheddar cheese into the dough before the first rise.

Garlic Herb Rolls

Add 1 teaspoon garlic powder and 1 tablespoon chopped fresh parsley or rosemary to the dough.

Jalapeño Cheddar Rolls

Mix diced jalapeños and shredded cheddar into the dough for a spicy twist.

Parmesan Herb Rolls

Brush the rolls with melted butter after baking and sprinkle with grated Parmesan cheese and Italian herbs.

Mini Sandwich Rolls

Divide the dough into 12 smaller portions to make slider buns or picnic-sized sandwich rolls.

Storage

Store the cooled hoagie rolls in an airtight container or bread bag at room temperature for up to 3 days.

For longer storage, freeze the rolls for up to 3 months. Wrap each roll individually in plastic wrap or foil, then place them in a freezer-safe bag. Thaw at room temperature and warm in a 325°F (163°C) oven for 5–8 minutes before serving.

Avoid refrigerating the rolls, as refrigeration can dry out homemade bread. For the freshest flavor and softest texture, enjoy them within the first two days after baking.