Sourdough Discard Hoagie Rolls are soft, fluffy sandwich rolls with a light tang and golden bakery-style crust. Perfect for subs, deli sandwiches, or sliders, these rolls use sourdough discard to add flavor and reduce waste while still delivering classic hoagie texture. They bake up pillowy inside with a slightly chewy crust that holds fillings beautifully without becoming tough.
Ingredients
- 1 cup sourdough discard
- 3½ cups bread flour
- 1 cup warm milk
- 2 tablespoons sugar
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 2¼ teaspoons instant yeast
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Preparation Steps
Step 1: Mix Dough
In a large bowl, combine warm milk, sugar, yeast, and sourdough discard. Add flour, butter, and salt. Mix until dough forms.
Step 2: Knead
Knead 8–10 minutes until smooth, elastic, and slightly tacky.
Step 3: First Rise
Place dough in greased bowl, cover, and let rise 60–90 minutes until doubled.
Step 4: Divide
Turn dough onto floured surface and divide into 6 equal portions.
Step 5: Shape Hoagie Rolls
Flatten each piece slightly, roll into log shape, and taper ends. Place seam-side down on baking sheet.
Step 6: Second Rise
Cover and let rise 30–45 minutes until puffy.
Step 7: Score and Egg Wash
Whisk egg and water. Brush rolls and score a shallow slit lengthwise.
Step 8: Bake
Bake at 375°F (190°C) for 18–22 minutes until golden brown.
Step 9: Cool
Cool on rack before slicing for sandwiches.
Variations
- Sprinkle sesame or poppy seeds before baking
- Add whole wheat flour for rustic flavor
- Brush with garlic butter after baking
- Shape into slider rolls instead
- Add herbs or cheese to dough
- Make longer sub rolls
- Use honey instead of sugar
- Add milk powder for softer crumb
Cooking Notes
- Bread flour gives best chew and structure
- Dough should be soft but not sticky
- Proper kneading develops sandwich texture
- Egg wash gives shiny bakery crust
- Steam in oven improves rise
- Overproofing flattens rolls
- Scoring controls expansion
- Cooling prevents gummy crumb
Serving Suggestions
- These hoagie rolls are perfect for classic deli sandwiches like turkey and cheese, Italian subs, or meatball hoagies because their soft interior absorbs sauces without falling apart.
- They also work beautifully for grilled sandwiches or paninis, where the crust crisps lightly while the inside stays tender.
- For gatherings, slice them into mini sandwiches or sliders filled with pulled chicken, barbecue, or roasted vegetables.
- They’re also excellent toasted with butter alongside soups or salads, and can even be used for breakfast sandwiches with eggs and bacon.
Tips
- For best texture, use bread flour rather than all-purpose, as the higher protein creates the chewy hoagie structure.
- Make sure milk is warm but not hot to avoid killing yeast.
- When shaping, roll tightly to create smooth surfaces and good oven spring.
- If rolls brown too quickly, tent lightly with foil.
- For softer crust, brush with butter immediately after baking.
- Store cooled rolls in an airtight bag to keep them fresh for several days or freeze for longer storage.
Prep Time / Bake Time / Total Time
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 20 minutes
Total Time: 2 hours 25 minutes
Nutritional Info (Approx.)
Calories: 260 per roll
Carbohydrates: 45g
Protein: 8g
Fat: 5g
FAQs
Can I make these without yeast?
Yes, but rise time will be much longer using sourdough alone.
Can I freeze hoagie rolls?
Yes, freeze fully cooled rolls up to 2 months.
Why did my rolls turn dense?
Likely under-kneaded or under-proofed dough.
Conclusion
Sourdough Discard Hoagie Rolls are soft, flavorful sandwich rolls with bakery texture and gentle tang. They’re versatile, freezer-friendly, and perfect for subs, sliders, or everyday sandwiches while making great use of sourdough discard.