• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Sourdough

    Updated: Jul 25, 2023 · Published: Mar 1, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 2 Comments

    Soft & Fluffy Sourdough Hoagie Rolls

    Jump to Recipe Jump to Video Print Recipe

    These Sourdough Hoagie Rolls are soft and fluffy with a beautifully golden brown, crusty exterior. Made with sourdough starter and malt powder, they're perfect for homemade subs and sandwiches.

    A turkey and cheese sandwich made on a sourdough hoagie roll. There is a stack of additional sourdough hoagie rolls out of focus in the background.

    I first posted this sourdough hoagie roll recipe over a year ago when I was still fairly new to sourdough. I tested it about six times, adjusting and improving it until I thought it was just right. But deep down, I knew it wasn't perfect.

    The rolls always ended up too dense, especially once they cooled, making sandwich fillings squish out when you bit into them. Also, the crust wasn't as crispy or browned as I wanted it to be.

    Since then, I've been coming back to this recipe now and then, trying to make the ideal sourdough sandwich roll like you'd find at a sub shop. I think I've tested this recipe more than any other recipe on my blog.

    After some searching, I stumbled upon a special ingredient that finally, finally helped me achieve the perfect sourdough sub roll I was looking for.

    That ingredient? Diastatic malt powder.

    Diastatic malt powder is a natural ingredient made from malted barley. It aids fermentation and browning, resulting in softer, well-risen bread with a crustier, more golden brown exterior.

    If you're unsure about getting a special ingredient just for sandwich rolls, don't worry! Malt powder lasts a while and can be used in a variety of sourdough recipes, like bagels, pizza dough, and more. Trust me, it's worth it.

    So, keep reading to learn everything I know about making the tastiest, softest sourdough hoagie rolls ever.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Sourdough Starter- You want to use a 100% hydration active sourdough starter in this recipe.
    • Bread Flour- The extra protein in bread flour creates a nice gluten structure for chewy rolls that rise beautifully in the oven.
    • Diastatic Malt Powder- My secret ingredient for sourdough hoagie rolls that rise beautifully, brown nicely, and stay soft even after cooling.
    • Milk- Adds hydration, sweetness, and a bit of fat for soft and fluffy rolls.
    • Honey- Just a touch of honey adds a little sweetness and balances the flavor of these sandwich rolls.
    • Olive Oil- Fat adds flavor and creates soft rolls that are perfect for sandwiches.
    • Kosher Salt- Enhances flavor.
    • Cornmeal- Baking the rolls on cornmeal gives them that classic sub shop feel.
    The ingredients to make sourdough hoagie rolls. Each ingredient is labeled with text. They include sourdough starter, milk, bread flour, diastatic malt powder, olive oil, honey, kosher salt, egg white, and cornmeal.

    How to Make Sourdough Hoagie Rolls

    Here is how to make hoagie rolls with sourdough starter.

    1. Mix

    In a stand mixer bowl, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.

    The wet ingredients whisked together in a stand mixer bowl.
    A shaggy dough in the bowl of a stand mixer.

    2. Knead

    Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test.

    Sourdough hoagie roll dough on a dough hook in a stand mixer.

    3. Bulk Fermentation

    Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.

    A ball of sourdough hoagie roll dough in a glass bowl.
    Sourdough hoagie roll dough in a glass bowl after bulk fermentation.

    4. Divide

    Turn the fermented dough out onto a lightly floured surface. Divide it into 4 equal pieces (about 174 grams each).

    5. Shape

    Shape each piece of dough into a 10-inch log by pulling it into a flattened rectangle about 10 inches long and a few inches wide. Starting from one long side, tightly roll the dough into a cylinder shape. Pinch the ends and edges of the dough to seal it and form a neat log shape.

    A piece of dough pressed out into a rectangle.

    6. Proof

    Place the rolls seam-side-down on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover and let them rise for 2-3 hours or until noticeably puffy.

    Four sourdough hoagie rolls on a parchment-lined baking sheet before proofing.
    Four sourdough hoagie rolls on a parchment-lined baking sheet after proofing.

    7. Egg Wash and Score

    Preheat the oven to 375°F and place a baking sheet or skillet on the bottom rack. Brush the rolls with egg wash and score them deeply along the length. Sprinkle the tops with additional cornmeal if desired.

    8. Bake

    Just before baking, add ice cubes to the preheated pan or skillet. Bake the rolls for 20-25 minutes until golden brown. Transfer the rolls to a wire rack to cool completely before serving.

    Four baked sourdough hoagie rolls on a parchment-lined baking sheet.

    Tips for Success

    • Measure your ingredients by weight in grams rather than using volume measurements (cups) for the most accurate results.
    • Knead until the dough passes the windowpane test. Whether you're kneading by hand or using a stand mixer, the goal is to build enough gluten for the sub rolls to rise properly.
    • Choose the warmest spot in your kitchen for bulk fermentation. Options include near the stovetop, on top of the refrigerator, or in the oven with the light on - just avoid direct sunlight.
    • Check if your dough is ready instead of just timing it. The warmth of your kitchen and the strength of your starter affect how long it takes. It should double in size and have small fermentation bubbles on top.
    • Tightly roll the dough when shaping to create surface tension, which helps the rolls rise upwards during baking.

    Storage

    Store rolls in an airtight container or plastic bag at room temperature for up to 2 days, or freeze for up to 3 months.

    A turkey and cheese sub made on a sourdough hoagie roll. There are a few more hoagie rolls in the background behind it.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Sourdough Recipes

    • Sausage with mustard in a sourdough hot dog bun on a small plate.
      Sourdough Hot Dog Buns
    • A cheeseburger with lettuce on a sourdough hamburger bun.
      Sourdough Hamburger Buns
    • A sliced loaf of jalapeño cheddar sourdough bread on a wooden cutting board.
      Jalapeño Cheddar Sourdough Bread
    • A small plate of sourdough garlic knots garnished with grated parmesan cheese.
      Sourdough Discard Garlic Knots (No Yeast)

    📖 Recipe

    A turkey and cheese sandwich made on a sourdough hoagie roll. There is a stack of additional sourdough hoagie rolls out of focus in the background.
    Print Pin SaveSaved!

    Sourdough Hoagie Rolls

    These Sourdough Hoagie Rolls are soft and fluffy with a beautifully golden brown, crusty exterior. Made with sourdough starter and malt powder, they're perfect for homemade subs and sandwiches.
    Course Bread, Sandwich
    Cuisine American
    Prep Time 10 hours hours 30 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 10 hours hours 50 minutes minutes
    Servings 4 10-inch rolls
    Calories 441kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Stand mixer
    • Rimmed baking sheet
    • Food scale
    • Bench scraper
    • Pastry brush

    Ingredients

    • ¾ cup + 3 tablespoons (220 grams) 1% milk
    • 6 tablespoons (80 grams) active sourdough starter
    • 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil
    • ½ tablespoon (10 grams) honey
    • 4 teaspoons (8 grams) diastatic malt powder
    • 3 cups (360 grams) bread flour
    • 2 ½ teaspoons (8 grams) kosher salt
    • Coarse cornmeal for sprinkling
    • 1 large egg white + 1 tablespoon water whisked together for the egg wash
    • Ice cubes for steam during baking

    Instructions

    • In a stand mixer bowl, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.
      ¾ cup + 3 tablespoons (220 grams) 1% milk, 6 tablespoons (80 grams) active sourdough starter, 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil, ½ tablespoon (10 grams) honey, 4 teaspoons (8 grams) diastatic malt powder, 3 cups (360 grams) bread flour, 2 ½ teaspoons (8 grams) kosher salt
    • Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test. If kneading by hand, expect it to take about twice as long.
    • Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.
    • Turn the fermented dough out onto a lightly floured surface. Divide it into 4 equal pieces (about 174 grams each).
    • Shape each piece of dough into a 10-inch log by pulling it into a flattened rectangle about 10 inches long and a few inches wide. Starting from one long side, tightly roll the dough into a cylinder shape. Pinch the ends and edges of the dough to seal it and form a neat log shape.
    • Place the rolls seam-side-down on a baking sheet lined with parchment paper and sprinkled with cornmeal. Cover and let them rise for 2-3 hours or until noticeably puffy.
      Coarse cornmeal
    • Preheat the oven to 375°F and place a baking sheet or skillet on the bottom rack. Brush the rolls with egg wash and score them deeply along the length. Sprinkle the tops with additional cornmeal if desired.
      1 large egg white + 1 tablespoon water
    • Just before baking, add ice cubes to the preheated pan or skillet to create steam. Bake the rolls for 20-25 minutes until golden brown.
      Ice cubes
    • Transfer to a wire rack to cool completely before serving.
    • Store in an airtight container for up to 2 days, or freeze for up to 3 months.

    Video

    Notes

    • Quick Note: This recipe was written and tested using weight measurements (grams) - all volume measurements are approximate. For the most accurate results, use a food scale to weigh all ingredients.
    • The Windowpane Test: To check if your dough has developed enough gluten, stretch a small piece of the dough as thin as you can. You should be able to stretch it thin enough that you can see light through it without tearing it.
    • Storage: Store rolls in an airtight container or plastic bag at room temperature for up to 2 days or freeze for up to 3 months.

    Nutrition

    Serving: 1roll | Calories: 441kcal | Carbohydrates: 79g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 827mg | Potassium: 184mg | Fiber: 2.5g | Sugar: 6g | Calcium: 84mg | Iron: 4.5mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Sourdough

    • Sourdough strawberry shortcake on a small white plate.
      Sourdough Strawberry Shortcake
    • Two pieces of sourdough avocado toast on a small plate. One is topped with everything bagel seasoning and the other is topped with fresh tomato slices and seasonings.
      Sourdough Avocado Toast
    • A whole wheat sourdough pita stuffed with hummus and veggies.
      Whole Wheat Sourdough Pita Bread
    • Sourdough monster cookies on a parchment-lined wooden cutting board.
      Sourdough Monster Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rebekah says

      January 05, 2025 at 11:16 pm

      I too was looking to make them crispier and chewier. I’m so excited to try these. I have them shaped on 2nd rise.im so excited to see how the diastatic malt powder helps. I think next time r I will make then. Bit small and fatter they are quite skinny but we shall see after the bake. I will report back.

      Reply
      • Ashley Petrie, RDN, LDN says

        January 06, 2025 at 10:51 am

        Hi Rebekah! I hope they turned out well for you 🙂

        Reply

    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print