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Feb 28, 2024

Egg Bread Hoagie Rolls

If you need a sandwich roll recipe, try these egg bread hoagie rolls. They're just the right size for your favorite hearty sandwich. 

Egg Bread Hoagie Rolls in a basket.

Fill these hoagie rolls with your favorite hearty sandwich fillings, including cold meats and cheeses, hot meatballs or pastrami with mustard and pickles, French dip ingredients, Italian beef, or Philly cheesesteak. 

These elongated split rolls are soft enough for a sandwich but sturdy enough to hold a lot of hearty ingredients. Their crust is a little softer than a baguette, and the crumb is more like sandwich bread. 

Hoagie Roll v. Submarine Roll:

Evidently, the term hoagie is used mostly in the Philadelphia area. There are lots of theories as to how it got its name. 

The terms submarine or sub are pretty much used nationwide, and likely got the names due to the shape of the sandwich. 

Other terms include grinder, po'boy, Dagwood, and hero. You can use any of the terms interchangeably. For some reason, I like using the term "hoagie" for the bread but I never use it for the sandwich! Maybe if I were in Philadelphia..... 

Egg Bread Hoagie Rolls on a cutting board

Regardless of what you call this bread, you'll love using it for your favorite hearty sandwiches. You can toast it for hot sandwiches such as French dip or hot pastrami, and fill it to the gills for an amazing Italian deli-style sandwich. 


This is a basic egg bread recipe. It includes one egg for six rolls. It's not nearly as eggy as challah or brioche. In other words, it's more like sandwich bread, with just a bit of egg and milk for enrichment and to soften the bread. 

The ingredients include flour, milk, water, one egg, butter, bread flour, salt, and instant yeast. 

In addition, the ingredients include vital wheat gluten. It adds more structure to the bread and helps strengthen the dough. If you don't have it, you can substitute a couple of teaspoons of more bread flour. 

Sandwich made with an Egg Bread Hoagie Roll.

To Make These Hoagie Rolls:

First, put all of the ingredients into the bowl of a stand mixer and mix with the dough hook for about three minutes. Check the dough. It should be slightly sticky but not overly so. 

Once you have the right hydration, continue mixing the dough for about ten minutes, until very elastic. 

Let the dough rise in a warm spot until doubled. 

After that divide the dough into six equal pieces and form each into a ball. Press each ball into a flat oval and then roll up the dough. Place it seam side down on a parchment-lined baking sheet and gently press it down to about 1 inch thick. 

When you are done shaping the rolls, cover them with oiled plastic wrap and let them rise for about 30 to 45 minutes, until puffy. 

Bake the rolls for about twenty minutes. Let them cool a bit on a wire rack. 


I didn't use an egg or milk wash before baking the rolls, but if you'd like a darker or crustier finish, you can. Instead, I lightly misted the rolls with water before baking. This helps encourage the bread to continue to rise in the oven. 

Egg Bread Hoagie Roll cut in half on a plate.

Tips for Success:

While not completely necessary, a stand mixer makes fast work of kneading this dough. You could also knead the dough with a food processor, but the process is really fast and harder to control. 

Of course, you could knead the dough by hand, but the dough is pretty sticky, so be prepared to be a bit annoyed. 

If you'd like to make these rolls in advance, the best way to preserve freshness is to freeze them, individually wrapped, once they have cooled. 

If you are happy with the flavor of this dough, you have lots of options for using it, including shaping it into one 8-inch by 4-inch sandwich bread loaf or into 8 dinner or round sandwich rolls. 

More Sandwich Rolls You Need to Try:

Sourdough Sandwich Rolls

No Knead Sandwich Rolls

Ecuadorian Pan Blanco

Telera Rolls (from Mexico)

Birotes Salados (Mexican Sourdough Rolls)

Tiger Bread Rolls

Banh Mi Rolls

White Rye Sandwich Buns

Traditional Kaiser Rolls

Egg Bread Hoagie Roll Sandwich on a blue plate.

Cooking Through the Alphabet:

My project for this year, along with my favorite food bloggers, is to make a dish starting with every letter of the alphabet. So far, my recipes include.. 

A... Apple Buns

B... Bagel Chips

C... Cheesy Burger Buns

D... Durum Wheat Sesame Bread

Be sure to check out everyone's recipes starting with "E": 

Egg Bread Hoagie Roll Sandwich with Roast Beef and Turkey on a plate.

Egg Bread Hoagie Rolls

Egg Bread Hoagie Rolls
Yield: 6 rolls
Author: Karen's Kitchen Stories
Prep time: 20 MinCook time: 20 MinInactive time: 1 H & 30 MTotal time: 2 H & 10 M
If you need a sandwich roll recipe, try these egg bread hoagie rolls. They're just the right size for your favorite hearty sandwich.


  • 120 grams (1/2 cup) milk
  • 55 grams (1/4 cup) water
  • 1 large egg
  • 2 tablespoons butter, melted
  • 240 to 280 grams (2 cups plus more if needed) bread flour
  • 2 teaspoons vital wheat gluten
  • 5 grams (3/4 teaspoon) salt
  • 4.5 grams (1 1/4 teaspoons) instant yeast


  1. Add all of the ingredients to the bowl of a stand mixer, holding back about 40 grams of the flour.
  2. Mix the dough with the dough hook for about three minutes on medium low. Add more flour by tablespoon if the dough is too sticky. The final dough should be slightly sticky. Continue to knead the dough for five to seven minutes more, until very smooth.
  3. Shape the dough into a ball and place it into an oiled bowl or dough rising bucket. Cover with a damp towel or plastic wrap and let it rise until doubled, about 45 to 60 minutes.
  4. Remove the dough from the bowl and divide it into six equal pieces. Shape each piece into a ball.
  5. Working with one piece at a time, flatten the ball and then roll it up into a cylinder. Place each on a parchment lined baking sheet and cover with oiled plastic wrap. Let rise until puffy, about 30 to 45 minutes. In the meantime, heat the oven to 350 degrees F.
  6. When ready to bake, gently score the rolls down the center with a bread lame or thin serrated knife. Lightly mist the rolls with water.
  7. Bake for 18 to 25 minutes, until golden. Cool on a wire rack.

Nutrition Facts



Fat (grams)

6 g

Sat. Fat (grams)

3 g

Carbs (grams)

33 g

Fiber (grams)

1 g

Net carbs

32 g

Sugar (grams)

1 g

Protein (grams)

8 g

Cholesterol (grams)

43 mg
rolls, hoagies, sandwich bread
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Would you like to comment?

  1. 6 Rolls is the perfect amount. Frank is going to be super impressed when I give him French Dip on a homemade hoagie roll.

    1. Having just six rolls worked well for us too.

  2. Perfect for sandwiches! You are still the bread queen!

  3. Aren't food names funny? And the ones you grew up with just seem so much more correct than any of the others! It's good to know that you can freeze these. Thanks for the tip!

  4. Your breads always make my mouth water, Karen.

  5. Karen your home baked breads are always super tempting. Perfect subs or hoagie rolls. Like the tips you always add for baking breads.

  6. The word hoagie is just fun to say! Yours are lovely, Karen!

  7. They're grinders or sub rolls here in New England and yours look absolutely perfect!

  8. The hoagie rolls look gorgeous and I would love to bake these as soon as possible.


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