Hoagie buns

Hoagie buns

Hoagie buns

Yield: 6 hoagie buns

A perfectly soft and flavorful bread for many types of sandwiches,


  • 1 cup + 2 Tbsp. (265 mL) warm water
1 1/2 tsp. (4.7g) yeast
  • 3/4 Tbsp. (9g) sugar
  • 3/4 Tbsp. (15.7g) honey
  • 3 cups + 2 Tbsp. (380g) all-purpose flour
  • 1 1/2 tsp. vital wheat gluten
  • 1 tsp. salt
  • 1 3/4 Tbsp. (23.5g) oil

Egg wash

  • 1 egg
  • 3/4 Tbsp. milk


  1. Mix water, yeast, sugar, and honey in the bowl of a stand mixer. Set aside until foamy.
  2. In the meantime, mix together flour, wheat gluten, salt, and oil in another bowl. 
  3. Pour flour mixture into yeast mixture in a few batches, scraping down the bowl in between.
  4. Knead on medium-low speed for a few minutes until soft.
  5. Oil dough and cover. Allow to rise for 1-2 hours until doubled.
  6. Once doubled, punch down dough. Separate into 6 equal pieces. 
  7. For each piece, pat into a rectangle. Fold one half in and pinch down, then fold the other half in and pinch down. Pinch the ends together and fold them under. Pinch the center together then press flat. Flip dough over and adjust. 
  8. Line 2 baking sheets with silicone mats or parchment paper. Repeat folding and pinching with each roll, placing 3 rolls on each baking sheet. Cover with a towel and allow to rise for another 40 minutes to one hour.
  9. Once ready to bake, preheat oven to 375°F. Make 3 diagonal slashes on the top of each roll, then brush with egg wash. 
  10. Bake for 16 minutes. Remove from oven and allow to cool on a wire rack.

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