Egg Bread Hoagie Rolls

If you need a sandwich roll recipe, try these egg bread hoagie rolls. They're just the right size for your favorite hearty sandwich. 

Fill these hoagie rolls with your favorite hearty sandwich fillings, including cold meats and cheeses, hot meatballs or pastrami with mustard and pickles, French dip ingredients, Italian beef, or Philly cheesesteak. 

These elongated split rolls are soft enough for a sandwich but sturdy enough to hold a lot of hearty ingredients. Their crust is a little softer than a baguette, and the crumb is more like sandwich bread. 

Hoagie Roll v. Submarine Roll:

Evidently, the term hoagie is used mostly in the Philadelphia area. There are lots of theories as to how it got its name. 

The terms submarine or sub are pretty much used nationwide, and likely got the names due to the shape of the sandwich. 

Other terms include grinder, po'boy, Dagwood, and hero. You can use any of the terms interchangeably. For some reason, I like using the term "hoagie" for the bread but I never use it for the sandwich! Maybe if I were in Philadelphia..... 

Regardless of what you call this bread, you'll love using it for your favorite hearty sandwiches. You can toast it for hot sandwiches such as French dip or hot pastrami, and fill it to the gills for an amazing Italian deli-style sandwich. 

Ingredients:

This is a basic egg bread recipe. It includes one egg for six rolls. It's not nearly as eggy as challah or brioche. In other words, it's more like sandwich bread, with just a bit of egg and milk for enrichment and to soften the bread. 

The ingredients include flour, milk, water, one egg, butter, bread flour, salt, and instant yeast. 

In addition, the ingredients include vital wheat gluten. It adds more structure to the bread and helps strengthen the dough. If you don't have it, you can substitute a couple of teaspoons of more bread flour. 

To Make These Hoagie Rolls:

First, put all of the ingredients into the bowl of a stand mixer and mix with the dough hook for about three minutes. Check the dough. It should be slightly sticky but not overly so. 

Once you have the right hydration, continue mixing the dough for about ten minutes, until very elastic. 

Let the dough rise in a warm spot until doubled. 

After that divide the dough into six equal pieces and form each into a ball. Press each ball into a flat oval and then roll up the dough. Place it seam side down on a parchment-lined baking sheet and gently press it down to about 1 inch thick. 

When you are done shaping the rolls, cover them with oiled plastic wrap and let them rise for about 30 to 45 minutes, until puffy. 

Bake the rolls for about twenty minutes. Let them cool a bit on a wire rack. 

Note: 

I didn't use an egg or milk wash before baking the rolls, but if you'd like a darker or crustier finish, you can. Instead, I lightly misted the rolls with water before baking. This helps encourage the bread to continue to rise in the oven. 

Tips for Success:

While not completely necessary, a stand mixer makes fast work of kneading this dough. You could also knead the dough with a food processor, but the process is really fast and harder to control. 

Of course, you could knead the dough by hand, but the dough is pretty sticky, so be prepared to be a bit annoyed. 

If you'd like to make these rolls in advance, the best way to preserve freshness is to freeze them, individually wrapped, once they have cooled. 

If you are happy with the flavor of this dough, you have lots of options for using it, including shaping it into one 8-inch by 4-inch sandwich bread loaf or into 8 dinner or round sandwich rolls. 

More Sandwich Rolls You Need to Try:

Sourdough Sandwich Rolls

No Knead Sandwich Rolls

Ecuadorian Pan Blanco

Telera Rolls (from Mexico)

Birotes Salados (Mexican Sourdough Rolls)

Tiger Bread Rolls

Banh Mi Rolls

White Rye Sandwich Buns

Traditional Kaiser Rolls

Cooking Through the Alphabet:

My project for this year, along with my favorite food bloggers, is to make a dish starting with every letter of the alphabet. So far, my recipes include.. 

A... Apple Buns

B... Bagel Chips

C... Cheesy Burger Buns

D... Durum Wheat Sesame Bread

Be sure to check out everyone's recipes starting with "E": 

• Sneha’s Recipe : Egg Roast 
• Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 
• A Day in the Life on the Farm: Tomato and Eggs 
• Palatable Pastime: Easy Homestyle Chicken Enchiladas 
• Jolene’s Recipe Journal: English Muffin Bread 
• Mayuri’s Jikoni: Egg Pulao 
• Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
• Blogghetti: Bacon Cheddar Egg Salad 
• Magical Ingredients: Edamame Paratha 
• Food Lust People Love: Everything Pizza Tartin
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

Egg Bread Hoagie Rolls

Yield: 6 rolls

Author: Karen's Kitchen Stories

Prep time: 20 MinCook time: 20 MinInactive time: 1 H & 30 MTotal time: 2 H & 10 M

If you need a sandwich roll recipe, try these egg bread hoagie rolls. They're just the right size for your favorite hearty sandwich.

Ingredients

• 120 grams (1/2 cup) milk
• 55 grams (1/4 cup) water
• 1 large egg
• 2 tablespoons butter, melted
• 240 to 280 grams (2 cups plus more if needed) bread flour
• 2 teaspoons vital wheat gluten
• 5 grams (3/4 teaspoon) salt
• 4.5 grams (1 1/4 teaspoons) instant yeast

Instructions

1. Add all of the ingredients to the bowl of a stand mixer, holding back about 40 grams of the flour.
2. Mix the dough with the dough hook for about three minutes on medium low. Add more flour by tablespoon if the dough is too sticky. The final dough should be slightly sticky. Continue to knead the dough for five to seven minutes more, until very smooth.
3. Shape the dough into a ball and place it into an oiled bowl or dough rising bucket. Cover with a damp towel or plastic wrap and let it rise until doubled, about 45 to 60 minutes.
4. Remove the dough from the bowl and divide it into six equal pieces. Shape each piece into a ball.
5. Working with one piece at a time, flatten the ball and then roll it up into a cylinder. Place each on a parchment lined baking sheet and cover with oiled plastic wrap. Let rise until puffy, about 30 to 45 minutes. In the meantime, heat the oven to 350 degrees F.
6. When ready to bake, gently score the rolls down the center with a bread lame or thin serrated knife. Lightly mist the rolls with water.
7. Bake for 18 to 25 minutes, until golden. Cool on a wire rack.

Nutrition Facts

Calories

220

Fat (grams)

6 g

Sat. Fat (grams)

3 g

Carbs (grams)

33 g

Fiber (grams)

1 g

Net carbs

32 g

Sugar (grams)

1 g

Protein (grams)

8 g

Cholesterol (grams)

43 mg

https://www.karenskitchenstories.com/2024/02/egg-bread-hoagie-rolls.html

Karen's Kitchen Stories

rolls, hoagies, sandwich bread

bread

American

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