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Homemade hoagie rolls laying on a cutting board stacked on top of one another.

Fresh Milled Flour Hoagie Rolls (Soft, Fluffy, and Perfect Every Time)

These fresh milled flour hoagie rolls are soft, fluffy, and perfectly sturdy for sandwiches and subs. Made with freshly milled hard white wheat, milk, and olive oil, they bake up golden on the outside with a tender crumb inside, the perfect from scratch alternative to store bought hoagie rolls.
Prep Time: 10 minutes
Cook Time: 15 minutes
Autolyse & Rest Time: 2 hours 20 minutes
Total Time: 2 hours 45 minutes

Equipment

  • Mixing bowl
  • Stand mixer (optional)
  • Scale
  • Danish hook
  • Small bowl
  • Bread lame
  • Pastry brush
  • Baking sheet
  • Parchment paper

Ingredients

For the Dough

  • 360 grams fresh milled hard white wheat flour
  • 1 teaspoon salt
  • 2¼ teaspoon activated yeast (or 1 packet)
  • ¼ cup granulated sugar
  • 1 cup milk (warm)
  • ¼ cup olive oil
  • 3 tablespoon milk powder

For the Egg Wash

  • 1 large egg
  • 1 tablespoon milk

Instructions

  • Prepare the Dough

    In a large bowl or stand mixer, combine the fresh milled hard white wheat flour, salt, yeast, sugar, milk, olive oil, and milk powder. Mix until a loose dough forms. It should still be sticky. It is okay if it does not form a dough ball. Cover and allow to autolyse for 20 minutes.

  • First Rise and Stretch and Folds

    Using a stand mixer and dough hook knead the dough on low to medium speed for 3 minutes or until a smooth dough ball forms. Grease a mixing bowl and transfer the dough to the greased bowl. Cover and allow to rise in a warm area for 30 - 60 minutes or until the dough has doubled in size.

  • Shape the Hoagie Rolls

    Turn the dough out onto your work surface. Divide the dough evenly into 4 pieces and shape into long, hoagie-style rolls. Place them on a parchment-lined baking sheet with space between each roll. Cover with a tea towel or plastic wrap and allow to rest until the rolls have doubled in size. This usually takes 30 - 60 minutes.
    Preheat oven to 425°F.

  • Score and Egg Wash

    Using a bread lame score each hoagie roll making 3 -4 diagonal cuts on each roll. Whisk together 1 egg and 1 tablespoon milk. Brush the tops of each roll generously with the egg wash to create a glossy, golden crust.

  • Bake

    Bake at 425°F for 10–15 minutes, or until the rolls are lightly golden on top and baked through.

  • Cool

    Allow the hoagie rolls to cool 10 - 15 minimum before slicing. This helps the crumb set and prevents tearing.

Notes

Tips for Success with Fresh Milled Flour Hoagie Rolls

  • Mill your flour fresh right before baking for best results
  • Don’t overbake, fresh milled flour dries out faster than white flour
  • Brush the egg wash generously for that bakery-style finish
  • If your kitchen is cool, let the dough rise slightly longer

How to Store Fresh Milled Flour Hoagie Rolls

  • Room temperature: Store in an airtight container for up to 2 days
  • Refrigerator: Not recommended (can dry out)
  • Freezer: Freeze fully cooled rolls for up to 3 months
To reheat, thaw and warm briefly in the oven.