Sourdough Hoagie Rolls

You all know how much my family loves sourdough. So, I try to incorporate it into all my bread making endeavors. Some work, and some don’t, but this one definitely did! Sourdough Hoagie Rolls was a big hit, and I’m making them again this week. They give you all the flavors you want from a sourdough but easily enjoy with a sandwich, hot dog, sausage, or even chicken sandwich.

Like I always put this disclaimer – this is not a tutorial on how to make or keep a sourdough starter. This recipe assumes that you already have a keep a starter and just want another way to use it. Also, this recipe is customized to a drier climate (rural Montana). If you live in a wetter climate,  you may not need as much water to hydrate your flour.

If you have an actual roll or multi loaf pan, you can use that for this recipe. If you go that route, you can also make for a more open crumb by placing a piece of parchment over the top and putting a heavy baking sheet on it. Bake for 25 minutes and then remove the heavy pan for the last 15 minutes of bake time. This will give you a more uniform look as well.

When I made these rolls last, I made some Bird Dog Sandwiches. It’s a fun take on a fully loaded hot dog. You use chicken tenders instead of a hot dog. Load it up with some lettuce, tomato, red onion, cheese, and then some pickle mayo (mayo, pickle juice, salt, pepper, paprika, onion powder and garlic powder). It was a really good sandwich for sure.

Now Let’s Get Cookin’!

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Sourdough Hoagie Rolls

Turn your basic sourdough into hoagie rolls.(sourdough starter recipe not included)

Course Baked Goods, Bread

Cuisine American

Keyword hoagie rolls, hoagies, sandwich rolls, sourdough, sourdough bread

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Proofing Time 12 hours hours

Total Time 16 hours hours

Servings 8 Rolls

Equipment

• 1 Kitchen Scale

Ingredients

• 200 grams Sourdough Starter fed in last 12 hours
• 20 grams Salt
• 900 grams Unbleached Flour
• 650 grams Water room temperature

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Instructions

• Combine ingredients (with a dutch whisk) in a large bowl. Once fully incorporated into a wet shaggy dough, cover with a bowl cover (or kitchen towel).
• After 1 hour, do the first set of stretch and folds. Using your hands, pull the dough from one side of the bowl, straight up and then fold over the top. Rotate the bowl a quarter turn and repeat until you have made 2 full turns of the bowl (8 stretch and folds total). Cover bowl again and repeat 2 more times at one hour intervals.
• Leave the dough to continue to proof (bulk ferment) for 10-15 hours more.
• Preheat oven to 460degF
• Turn dough out on to a floured surface. Roll and form into a round shape. Use a bench scraper to divide the dough instead to 8 equal pieces. Shape the dough into elongated roll shapes. Cover with towel until oven has reached temperature.
• Carefully place shaped dough on parchment covered baking sheet. Bake for 40 minutes.
• Remove from the oven and carefully transfer the bread to a cooling rack.
• Let the bread cool for at least an hour before cutting. (4 hours is better)