Sourdough Hoagie Rolls

These Sourdough Hoagie Rolls are so soft, fluffy, and perfect for sandwiches. Made with only 6 ingredients, this no-knead sourdough recipe is a healthier, homemade alternative to store-bought rolls. Plus, this same recipe can be used to make sourdough sandwich rolls and sourdough hamburger buns too!

Course Bread, Sandwich

Cuisine American

Prep Time 12 45

Cook Time 25

Cooling Time 1

Total Time 14 10

Servings hoagie rolls

Calories 433kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

4 ½ cups (540 grams) bread flour
1 ½ cups (360 grams) warm water 80-90°F
½ cup (113 grams) active sourdough starter
3 tablespoons (42 grams) unsalted butter softened to room temperature
2 ¼ tablespoons (45 grams) honey
2 ½ teaspoons (12 grams) kosher salt
1 large egg
1 tablespoon water for egg wash

Instructions

Quick Note: Keep in mind that sourdough recipes are more of a guideline than a step-by-step process to follow. Temperature, humidity, and the strength of your starter all play a role in how long it will take your dough to rise. It's more important to pay attention to how your starter and dough look rather than the amount of time that has passed. Please see the blog post above for helpful images associated with each step.
Feed Starter: Feed your sourdough starter approximately 6-12 hours prior to using it in this recipe. You want your starter to be very bubbly and active before adding it to the dough.
*My starter takes about 6 hours to become active and bubbly when it's stored between 70-75°F (21-24°C). This will vary depending on your particular starter and where you store it.
Autolyse: About 30 minutes before your starter is ready, mix together the flour and water in a large mixing bowl until all of the flour is moistened and no dry spots remain. Let the mixture sit for 30 minutes so the flour can fully hydrate.
4 ½ cups (540 grams) bread flour, 1 ½ cups (360 grams) warm water
Mix Dough: Add your active sourdough starter, softened butter, honey, and kosher salt to the flour and water mixture. Use your hands or a stand mixer to thoroughly mix all of the ingredients together. It takes me about 5 minutes to fully mix the dough by hand. The dough starts out stringy and chunky, but then becomes cohesive as the butter is worked in. Let the dough rest for 20 minutes after mixing.
½ cup (113 grams) active sourdough starter, 3 tablespoons (42 grams) unsalted butter, 2 ¼ tablespoons (45 grams) honey, 2 ½ teaspoons (12 grams) kosher salt
Stretch and Fold: Perform the first set of stretch and folds. Do this by dipping your hand into a bowl of cold water before grabbing one edge of the dough and pulling it up as far as it will stretch before folding it over onto itself. Rotate the bowl 90 degrees and repeat. Repeat this stretching and folding around the dough two more times (for a total of 4 times). Cover and allow the dough to rest for 15 minutes before performing another set of stretch and folds. Perform 4-5 sets of stretch and folds total, letting the dough rest for 15 minutes in between each set. The dough should pass the windowpane test.*
Bulk Fermentation: Cover the dough and allow it to rise in a warm environment (70-75°F, 21-24°C) for about 4-5 hours. Your dough is ready when it doubles in size, has visible bubbles forming on the surface, and jiggles slightly when the bowl is shaken.
Shape: Carefully turn the dough out onto a lightly floured surface, taking care not to deflate any of the air built up inside it. Using a bench scraper, gently divide the dough into 6 equal-sized pieces. Pull each piece of dough into a rectangle with one of the long edges facing you. Then, shape the dough by rolling it up into a log shape, using your hands to lightly roll it back and forth to even out the thickness. Pinch to seal and place seam side down on a parchment-lined baking sheet.
Proof: Cover the rolls and allow them to proof for 1-2 hours at room temperature. They should expand and get noticeably puffy. About 20 minutes before the rolls are done proofing, preheat the oven to 375°F.
Egg Wash and Bake: In a small mixing bowl, whisk together an egg with one tablespoon of water. Brush the top and sides of each roll with the egg wash. Bake the rolls for 25 minutes or until puffy and the tops are golden brown. Transfer to a cooling rack and allow the rolls to cool completely before slicing.
1 large egg, 1 tablespoon water

Notes

*The Windowpane Test: To check if your dough has developed enough gluten after finishing your stretch and folds, use the windowpane test. Do this by stretching a small piece of the dough as thin as you can. You should be able to stretch it thin enough that you can see your fingers through it.
Quick Tip: This dough is pretty wet and sticky. Dipping your hands in water is a helpful technique to avoid the dough sticking to your hands, making it easier to handle. Also, use a bench scraper to help you maneuver the dough as you're shaping.
Storage: Store rolls in an airtight container or plastic bag at room temperature for up to 3 days or freeze for up to 3 months.
Make Ahead: The dough can be refrigerated for up to 2 days after shaping. Then, allow the rolls to puff up and come to room temperature before baking.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.