Sourdough Discard Hoagie Rolls
These hoagie rolls are my most recent masterpiece. We'd been wanting a soft, fluffy sandwich roll at home, so I created these, and now my friends keep asking me to make more.
They're simple, same-day, and so fluffy, with sourdough discard and a little instant yeast doing all the work. Sturdy enough to hold a fully loaded sub, but soft enough that every bite squishes just right.
Why You'll Love This Recipe
Soft and fluffy inside, golden outside, and sturdy enough for any sandwich
Ready the same day, no overnight wait
Uses discard straight from the fridge
Yield: 8 rolls
Prep Time: 25 minutes
First Rise: About 2 hours
Second Rise: About 1 hour
Bake Time: 20-24 minutes
Total Time: About 3½-4 hours
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
Dough:
200g (about ¾ cup) sourdough discard, unfed, straight from the fridge is fine
240ml (1 cup) whole milk, warmed to about 100°F
100ml (scant ½ cup) water
1½ tsp instant yeast
2 Tbsp honey
56g (4 Tbsp) unsalted butter, melted and slightly cooled
600g (about 4¾ cups) bread flour
2 tsp fine sea salt
Topping:
1 egg + 1 Tbsp water, for egg wash
Flaky salt or sesame seeds, optional
Instructions
Bloom the Yeast: In a large bowl, whisk together the warm milk, instant yeast, and honey. Let sit 5 minutes until slightly foamy.
Mix the Wet Ingredients: Whisk in the sourdough discard, water, and melted butter until smooth.
Form the Dough: Add the bread flour and salt. Mix until a shaggy dough forms, then knead by hand for 10 minutes (or 6-7 minutes with a stand mixer dough hook) until smooth and elastic.
Bulk Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 2 hours, until doubled.
Divide and Shape: Punch down the dough and divide into 8 equal pieces (about 150g each). Shape each into a tight log 6-8 inches long, tapering the ends slightly. Place seam side down on a parchment-lined baking sheet, spaced apart.
Second Rise: Cover loosely and let rise for about 1 hour, until puffy and nearly doubled.
Preheat and Prep: Preheat the oven to 375°F (190°C). Whisk together the egg and water for the egg wash. Brush the rolls generously and top with flaky salt or sesame seeds, if using. Slash the tops once lengthwise with a sharp blade or lame.
Bake: Bake for 20-24 minutes, until deeply golden and the rolls sound hollow when tapped on the bottom.
Cool: Cool for at least 20 minutes on a wire rack before slicing. Cutting too early makes them gummy inside.
Storage
Store in an airtight bag at room temperature for 2-3 days.
Freezer Instructions
Freeze cooled rolls in a freezer bag for up to 3 months. Thaw at room temperature, then warm in a 350°F oven for about 5 minutes to refresh them.
Ingredient Notes
Fresh-milled flour: Replace up to 25% of the bread flour with your own milled flour, and add 1-2 extra Tbsp of milk since fresh-milled flour absorbs more liquid.
Fully naturally leavened: Skip the yeast, use 1 cup of active, bubbly starter instead of discard, and extend both rises 2-3 times longer.
Warm milk: Aim for about 100°F. Too hot and it can kill the yeast.
Troubleshooting Tips
My rolls are gummy inside. Give them the full 20 minutes to cool before slicing, and make sure they sound hollow on the bottom before pulling them.
My rolls spread out flat. Shape each log tightly so there's surface tension, and don't let the second rise go too long.
The yeast never got foamy. Check that your milk wasn't too hot and your yeast isn't expired.
What to Serve This With
We use these for Philly cheesesteaks, crispy chicken cutlets, deli meat piled high like an Italian grinder, or leftover pulled pork.
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