Hoagie and Cheesesteak Rolls

These are very good rolls. They don't have tons of flavor- I guess hoagie rolls don't- but they have a nice consistency and texture. Watch them carefully. As another reviewer mentioned, they are done before the time indicated. I took mine out early and they still were above 190 degrees and are probably darker than they should be.

My batch made ten 113 gram rolls. I made half as directed. The other half I used egg wash on and then added reconstituted dehydrated onions and a little sea salt. I intend to use those for sandwiches made with leftover brisket.

These were the BEST hoagie rolls I have ever tasted!!! They were softer and tastier than any other hoagie / sandwich rolls including very well respected bakeries.

I could not find the barley malt syrup, but I cannot wait to try the recipe when I do find it.

The recipe says to shape each hoagie into 3oz portions for foot long hoagies, but my first batch came out a little smaller than I would have liked. When I made the 2nd half of the recipe I made sure to increase the size of each a little.

The recipe made 5 foot long hoagie rolls. 3 were 3oz each (see my photo above) and 2 were a little over 4 oz each. I also over cooked the first batch by about 15 degrees. Peter recommends to bake for 10 minutes, rotate and bake for 10-20 minutes more. Mine were over done with the 2nd 10 minutes and perfect temperature at only 5-6 minutes after the rotation.

I would recommend freezing any hoagie that won't be used within 1 day because the bread gets stale pretty quickly.

I can't wait to make this recipe again! Highly recommend!!!

This recipe makes a great chewy sandwich roll. My greatest difficulty was the shaping. My hoagie rolls looked like a distorted hotdog rolls. But my mom used this recipe and made some great looking rolls. So it is probably me and not the recipe!

Since I was having such shaping difficulties, I gave up and finished the batch with simple round rolls. These turned out beautifully. My husband loved them for hamburger rolls and I think this may be the recipe we turn to this summer for our summer picnics.

The recipe was simple to follow. As usual, I made some substitutions to add whole grains. I replaced three cups of the white flour with whole wheat and added 3 T vital gluten. I also increased the water by 1/4 cup. I should have increased the liquid slightly more and that may have helped my roll forming issues.

Try these rolls for your next sandwich and you'll find yourself staying light on the sandwich fillings so you can appreciate the bread!