There’s nothing quite like the yeasty goodness of fresh, hot bread, right? This Sesame Roll recipe is pretty easy (the stand mixer does most of the work!) and bakes up hot, firm rolls perfect for anything fresh from your barbecue (bratwurst, I am lookingatyou).
Whenever people find out what I do for a living, I am asked a lot of questions. It’s natural since saying that “I’m a freelance writer and recipe developer,” isn’t as clear cut as saying “I’m a lawyer.” People know what the latter professionis, but aren’t quite sure what to make of mine — especially since I write about food, travel, parenting and whatever else I feel like.
I get it. It’s different.
Among the questions I am frequently asked is whether I cook or bake. I always answer that I cook and am not much of a baker. But that’s not entirely true. I do bake, but it’s such a science that I don’t find the same enjoyment in it that I do when I create a delicious new dinner recipe.
Still, sometimes, I just feel like baking.
Today was one of those times. I just wanted to bake, feeling the stickiness of dough that’s ready to rise and breathing in the aroma of freshly baked bread.
There is something deeply satisfying about combining active dry yeast with warm water and sugar and watching it foam and bubble. And then taking that mixture and stirring it into flour, salt and oil to make a messy concoction that needs to be kneaded (by the mixer, naturally!) to create a sticky, doughy ball that will rise, get punched down, be shaped and then rise again before baking to golden, crusty goodness.
This sesame roll recipe is adapted from the focaccia recipe I have made again and again and again over the last eight years or so. That’s my go-to base recipe for creating everything from traditional focaccia to rolls. It’s even good for homemade pretzels — if you are so inclined.
For this hoagie roll recipe, I’ve changed up the method and the ingredients. I have also changed the shape of the loaves it produces, changed the glaze and added toasted sesame seeds (natch).
Since this sesame roll recipe is based on a tried and true recipe, I knew it would produce a strong bread perfect for holding sausages just off the grill. You can’t use wimpy breads for that — something strong like these homemade hoagie rolls is essential. And basing this off that trusted recipe made it easy to develop a method for how to make hoagie rolls.
Besides the joy of turning a few ingredients into a crusty bread, I also love that when I make my own homemade hoagie rolls, they always are just the right size.
I mean, really, is there anything good about having a roll that is either way too long or way too short? Nah, I didn’t think so.
A sesame roll that’s the perfect size? Totally a good thing.
These rolls I made to hold some delicious bratwurst that I picked up at Whole Foods a while back and froze. I grilled the brats and then piled them high with sauerkraut (and mustard, if you like — but I don’t do mustard). They were the perfect vessel for my favorite wurst (aka sausage). Everybody loved them, and the super fresh bread really made the meal.
But you could use these homemade hoagie rolls for so many things — steak, pepper and onion sandwiches, deli meat sandwiches, chicken parmesan sandwiches and more.
No, baking isn’t an everyday thing for me. But when I feel like it, this hoagie roll recipe is totally worth whipping up.
What’s your favorite type of sausage?
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 cup lukewarm water
- 1 envelope active dry yeast
- 1/4 tsp granulated sugar
- 2 1/2 cups bread flour
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil
- 1 egg white, , lightly beaten
- Toasted sesame seeds
Instructions
- In a small bowl, add the water, yeast and sugar and let sit until foamy (3-5 minutes). Stir.
- In a larger bowl, sift together the flour and salt. Add the oil and yeast mixture and stir until just barely combined. The dough should be crumbly. Transfer the dough to the bowl of a stand mixer fitted with the dough hook. Process on low for 7 minutes, allowing the stand mixer to knead the dough.
- Transfer the dough to a greased bowl and cover with a kitchen towel. Place in a warm, draft-free place to rise for 1 hour.
- Punch dough the dough and knead for 1 minute. Divide into four balls. Roll each ball into a long rod and place on a parchment-lined baking sheet. Brush with egg white and sprinkle with sesame seeds. Cover with a kitchen towel and place in a warm, draft- free place. Let rise for another 30 minutes.
- Meanwhile, preheat the oven to 375 degrees. Remove the towel and slide the baking sheet into the oven. Bake for 25-30 minutes, until golden. Cool. Then slice open and use as desired.
FAQs
For some breads, you can use an egg wash as the glue; the seeds will stick to it. But not all breads benefit from an egg wash; crusty loaves that bake at a high temperature, for example. In those cases, the best way to get the seeds to stick is simple: Just add water. For the seediest crust, just add water.
How do you crisp a hoagie roll? ›
The Best Method for Reheating Dinner Rolls: The Oven
One caveat, though — warm your rolls in a baking dish, not on a baking pan. Placing rolls snugly together in a baking dish leaves the sides of the rolls soft, while separating them and heating on a baking sheet will result in a slightly crisper outside crust.
How much dough for a 12 inch hoagie roll? ›
For a 12" roll you will be using about 7-ounces of dough weight. The amount of IDY is 4.75-ounces, so divide the ingredient weight by the flour weight and multiply by 100 to get the bakers percent so 4.74 divided by 400 (number of ounces in 25-pounds) X 100 = 1.06% IDY.
What is a hoagie roll made of? ›
A hoagie roll or hero roll is a type of long roll used to prepare hoagie sandwiches. Hoagie rolls are sometimes toasted before being used to prepare a sandwich. Ingredients used in hoagie roll preparation may include flour, egg, milk, vegetable oil, salt, sugar and yeast.
Should you soak seeds before adding to bread? ›
Most seeds are absorbent and can make a dough and bread too dry if you don't account for their thirstiness. You can soak seeds overnight, strain them, and add them to a bread dough during mixing (easiest) or during an early round of stretching and folding the dough (better gluten development).
What is the difference between a hoagie roll and a sub roll? ›
A submarine sandwich, commonly known as a sub, hoagie (Philadelphia metropolitan area and Western Pennsylvania English), hero (New York City English), Italian (Maine English), grinder (New England English, Fulton County, NY), wedge (Westchester, NY), or a spuckie (Boston English) is a type of American cold or hot ...
What is the best way to toast a hoagie roll? ›
Open hoagie rolls and lay flat, cut sides up. In small bowl, stir together softened butter with pressed garlic clove. Spread garlic butter onto the cut sides of hoagie rolls. Toast the buns on a large skillet, flat cooktop, or griddle on medium heat until golden brown, about 1-2 minutes.
What makes a good hoagie? ›
A proper hoagie roll depends on an oxymoronic set of qualities working in tandem. Its structure must be sturdy enough to support stacks of meats, cheeses, lettuce, tomato, hot pepper spread, pickles, and any number of other zingy-spicy accoutrements.
Can you make hoagie rolls from pizza dough? ›
You don't need a designated hoagie recipe, your regular pizza dough will probably work fine, in fact this is what some of the legendary NY pizza places like L'Industrie are doing.
How to store homemade hoagie rolls? ›
Paper bags are more breathable than plastic, which is great for brioche rolls, soft buns, and other breads with added fat. But too much air will make the bread go stale quickly. Consider keeping these bags airtight as best you can. Then there's the bread box: it balances moisture and air circulation.
Few things in New Jersey ignite a more contentious debate than what to call the long sandwich known as a “sub” in North Jersey and a “hoagie” in South Jersey.
Why is a hoagie called a grinder? ›
The key thing that makes a grinder is meat, cheese, and other fillings on a long piece of Italian bread. There are many theories surrounding the name of grinders being attributed to the chewiness of the Italian bread making you grind your teeth to the sandwich.
What is a traditional hoagie? ›
A hoagie is a bread roll sandwich piled high with deli meats, cheese, fixings and dressing, and is usually at least six inches long. The term 'hoagie' is most commonly used in Philadelphia and South Jersey, and has several possible origin stories.
How to make sesame stick to bun? ›
How to Make an Egg Wash for your Sesame Hamburger Buns: EASY. Mix 1 egg with 1 tablespoon of water. Egg wash helps adhere the topping and also adds shine and colour to the buns.
Do you need to soak sesame seeds for bread? ›
Soaking seeds and grains (especially grains) before you bake with them is important for many reasons: 1. It makes them soft so they are more pleasant in the mouth and easier to chew completely so they won't break your teeth, take out your fillings, and are easier to digest.
Do you put sesame seeds before or after baking buns? ›
Once the buns have doubled in size, brush them again with remaining egg wash and sprinkle with sesame seeds. The buns are ready to be baked.
How to get sesame seeds to stick to bagels? ›
In a small bowl, make an egg wash by whisking 1 egg with 1 tbsp (15ml) water. Brush bagels with egg wash, and spoon sesame seeds over each bagel.
