Lightly Enriched Hoagie Rolls

A soft, lightly enriched dough for hoagies, cheesesteaks, and sandwich rolls. No-knead, cold fermented, and easy to shape. Use the KitchenRatio Calculator to scale any batch.

StyleSoft sandwich-roll dough with light enrichment and easy shaping.

YieldExample batch is suited to a small set of hoagie rolls or sandwich buns.

Best ForCheesesteaks, hoagies, and everyday sandwich baking with a softer crust.

Background

This started as a Philly cheesesteak roll test and became a go-to sandwich dough. The formula stays soft without turning fragile, which keeps it forgiving for everyday baking.

Ingredients (Example Batch)

• Flour - 500g (100%)
• Water - 340g (68%)
• Yeast - 5g (1%)
• Salt - 10g (2%)
• Sugar - 10g (2%)
• Olive oil - 15g (3%)

Need a scale? KitchenAid Digital Scale.

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Procedure

1. Mixing

• Combine ingredients until a rough dough forms.

2. Bulk Fermentation (Cold)

• Refrigerate 12-18 hours.
• Perform 2-3 folds every 30 minutes in the first 1-1.5 hours.

3. Pre-Shape

• Turn dough out and divide into portions.
• Pre-shape into rounds; rest 20-30 minutes.

4. Final Shape

• Shape into hoagie rolls or sandwich buns.

5. Proofing

• Allow to rise at room temperature until puffy.

6. Baking

• Bake at 425°F (220°C) for 20-25 minutes until lightly golden.

7. Cooling

• Brush with melted butter right after removing from the oven and cover with a kitchen towel.
• Allow to cool fully.

Related Guides

• Enrichment
• Hydration
• Baker's Percentage

Get the Gear

• Baking Gear & Ingredients

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