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.
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.
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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.
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.
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📖 Recipe
Sourdough Hoagie Rolls
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.
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