Soft & Fluffy Sourdough Hoagie Rolls

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.

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.

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.

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.

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.

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.

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.

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.

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.

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