Sourdough Hoagie Rolls

5 from 1 vote

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 30

Cook Time 20

Total Time 10 50

Servings 10-inch rolls

Calories 441kcal

Author Ashley Petrie, RDN, LDN

Equipment

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

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