Sourdough Hoagie Rolls

No matter what you call it (hoagie, sub, grinder, Italian, or hero), these rolls make one heck of a sandwich. You can make your own starter, use a packaged mix, or buy a fresh, prepared sourdough starter.

Serves: 6Hands-on: 30 minutesTotal: 3 hoursDifficulty: Medium

Serves: 6

Ingredients

  • 1 cup sourdough starter
  • 1 cup whole milk
  • 1 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • 1 Tbsp. olive oil
  • 2 large eggs, divided
  • 2 tsp. plus ⅛ tsp. kosher salt, divided
  • 6 cups bread flour

Directions

  • In a large bowl, combine sourdough starter, milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add oil, 1 egg, 2 teaspoons salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
  • Line two baking pans with parchment paper. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 3" pieces, then roll each into a ball. Form into oval shapes. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
  • Mix remaining egg with remaining salt and brush lightly across proofed rolls. Bake until golden brown, about 15–20 minutes. Cool completely.

Recipe Information

Serves: 6

Ingredients

  • 1 cup sourdough starter
  • 1 cup whole milk
  • 1 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • 1 Tbsp. olive oil
  • 2 large eggs, divided
  • 2 tsp. plus ⅛ tsp. kosher salt, divided
  • 6 cups bread flour

Directions

  • In a large bowl, combine sourdough starter, milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add oil, 1 egg, 2 teaspoons salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
  • Line two baking pans with parchment paper. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice into 3" pieces, then roll each into a ball. Form into oval shapes. Place on prepared pan, dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
  • Mix remaining egg with remaining salt and brush lightly across proofed rolls. Bake until golden brown, about 15–20 minutes. Cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories620
Total Fat8g
Saturated Fat2g
Cholesterol65mg
Sodium730mg
Total Carbohydrate115g
Dietary Fiber4g
Sugars6g
Protein22g