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.
Hands-on: 30 minutesTotal: 3 hours
- 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
- 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.