Easy Whole Wheat Hoagie Rolls
These easy whole wheat hoagie rolls are perfectly chewy on the inside with a mildly crispy crust. And that wholesome whole-grain flavor?
All I can say is that it’s incredible. Once you try this recipe for yourself, you’ll see what I mean..
New Hoagie Roll Recipe
*By the way, I have a new hoagie roll recipe for you to check out. These wholesome oat hoagie rolls are amazing!
They taste incredible, are whole-grain (made with oats), and are super easy to make*
Are those tastebuds gearing up yet? Thought so..
If you’ve never experienced the satisfaction of making your own bread, let me tell you all about it! The feeling while you’re kneading dough is a relaxing one.
It’s a great stress reliever as well. I’ve gotten to the point where I prefer making my own bread, rolls, etc. rather than buying it.
The difference between homemade and store-brought bread is remarkable. Now there are a few excellent and healthy store-brought bread choices out there, don’t get me wrong.
Inspiration From Others
I’ve gotten a lot of inspiration for my recipes from others’ recipes that I’ve either tried or saw online. There are so many amazing food blogs out there, it’s incredible! How could I not be inspired from most of them?
With recipe creating, it’s all about experimenting. And trying to have fun doing it, at the same time.
And it’s also about appreciating the incredible talent of other people. It doesn’t always have to be a competition, you know?
Whole Wheat Flour
I enjoy using whole-wheat flour in a lot of my recipes, such as in these easy whole wheat hoagie rolls. For those who predominately use all-purpose flour in their recipes, whole-wheat flour may take some getting used to.
First of all, it’s more dense than regular flour, and secondly, the taste is more heartier. Therefore, it can’t replace all-purpose (regular) flour in every recipe.
But it does have its place. You can use whole-wheat flour in cakes, cookies, biscuits, pancakes, etc. The list goes on and on..
You’ll Love These Whole-Wheat Cinnamon Rolls:)
One such recipe that contains whole-wheat flour, are these delicious and easy to make whole-wheat cinnamon rolls. Instead of using all-purpose flour, I decided to switch it up a little and use a mixture of both whole-wheat and regular flour.
You wouldn’t believe how light, chewy and soft these cinnamon rolls are!
*Most often with whole-wheat flour, you can use it in a recipe by itself or combine it with all-purpose flour for a less dense texture*
You only need 7 basic ingredients in order to make these easy whole wheat hoagie rolls. And let me tell you – these rolls are perfect for your favorite deli sandwich toppings.
And they’re perfect for even a tuna or chicken salad sandwich.
- Lukewarm Water: The water shouldn’t be too hot or too cool – kind of in the middle. This is so the yeast won’t be killed off.
- Instant Yeast: I chose to use instant yeast for this recipe, because you can just add it with the other ingredients. *You can also use active dry yeast. Just make sure to combine it with the lukewarm water, olive oil, and sugar beforehand. Then let the mixture sit for five minutes before adding in the dry ingredients. This will allow the yeast to activate*
- Sugar: You can use regular cane sugar. The sugar helps the yeast to activate. If you prefer your rolls to be less sweet – just use a couple of teaspoons. The recipe calls for 1/2 tbsp as I like my rolls more on the sweet side..
- Olive Oil: I chose to use extra-virgin olive oil for this recipe, as it’s healthy and adds good flavor to the rolls. Or you can use another oil such as organic canola, vegetable oil, etc. if you prefer..
- Salt: Just a small amount is needed to add even more flavor.
- Whole-Wheat Flour
- Bread Flour: Try using all-purpose flour instead, if you prefer the rolls to have a lighter texture. If you try it, I’d love to know how the rolls turn out for you.
I’d love to hear from you if you tried this recipe. Any comments or feedback would be greatly appreciated. Be blessed!
Easy Whole Wheat Hoagie Rolls
- 1 1/2 cups lukewarm water
- 2 1/4 tsp (one packet) instant yeast
- 1/2 tbsp regular cane sugar
- 1/2 tbsp olive oil (I used extra-virgin)
- 1 tsp salt
- 1 1/2 cups whole-wheat flour and an extra 1/4 cup. **While kneading, you may have to feel out the dough. If it still seems to be sticky – add in an extra tablespoon or two of flour**
- 1 3/4 cups and 1 1/2 tablespoons bread flour
- In large bowl combine the lukewarm water, yeast, sugar, salt, and oil. Add in both flours and combine mixture until a soft dough forms (it’s a lot easier to use your hands here).
- On a lightly floured surface, knead the dough for 10 minutes by hand, or if you have a bread machine – that should work also. *If you have to add more flour while kneading by hand, just add a very small amount. You don’t want the dough to be too stiff*
- Grease or oil the bowl you took the dough out of. Put the ball of dough in, and roll the dough around so that it’s coated with the oil. Cover and let sit for 30-35 minutes until double in size.
- Deflate the dough (push your fist down the middle until you see the dough deflate). Cut the dough into 6 equal pieces.Form each piece into a rectangular shape, then roll the longest side into a long roll shape.. Make sure you seal any loose ends/gaps in.
- Place the formed rolls on a parchment-lined baking sheet. Make sure that they are not too close to each other. They will expand and grow larger. Cover the rolls and let them sit for around 30 minutes.
- Preheat your oven to 375 degrees about 10 minutes before you put the rolls in. This way, you don’t have to wait around until it’s ready..*If you’d like to use an egg wash, combine an egg white + a dash of water. Brush gently over the tops and sides of the rolls before baking*
- Bake for 25 minutes or so until they’re browned to your liking. Let cool about 10-15 minutes before slicing.