Hoagie Roll Recipe 🥖

No-nonsense hoagie roll recipe based on this one from Ethan Chlebowski. Adjusted for Colorado mountain altitude and dryness—because baking up here is a whole different game. I basically doubled the oil content to fight off the dry air.

Planning to try this with shortening instead of oil next time, just to see how it holds up. 🧪

Ingredients

milk: 260g
yeast: 8g
diastatic malt powder: 8g
flour: 400g
honey: 10g
sugar: 5g
olive oil: 40g
salt: 8g

Prep 🧂

• Mix and knead until smooth and elastic.
• Divide the dough into 4 equal parts.
• Roll each piece flat, then shape into tight tubes (like little baguettes).
• Let rise until puffy and ready to bake.

Bake

• Bake at 375°F for 20 minutes.
• Rotate halfway through.
• Egg wash optional (for shine).
• Steam optional (for crust).

These come out soft with just enough chew—perfect for meatball subs or Philly cheesesteaks. 👌