It's hoagie time. Fill em up with as much stuff as you want, recipe up on my new website: www.cookwell.com/recipe/hoagie-rolls Links & Stuff ► SOURCES - On Food and Cooking: www.modernistpantry.com/diast... - Modernist Pantry: www.modernistpantry.com/diast... - Pro Home Cook's Cheesesteak Video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D9Vn2i6uwZY.html ► Support on Patreon: www.patreon.com/EthanC ► Hoagie Roll RECIPE: www.ethanchlebowski.com/cooki... ►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
They are hoagies to me (south of New Berlin, near Carlisle). I tend to wrap them in plastic wrap over night and really let the juices and flavors merge, and even get the dough soggy. Yum. Thanks for sharing this recipe. I'm in.
Thanks for this! I grew up in South Jersey (within five minutes from three different Wawa's). I've been attempting to recreate this type of roll since I live in Chicago now and they don't have them!
I made this recipe and it came out great! I absolutely loved it. For those of you who have mixers, it can absolutely be kneaded using a mixer rather than your hand. For my bread, I used the kitchen aid artisan and kneaded using the dough hook for 4 minutes at a time, on the medium speed (4 on a kitchen aid) . Altogether, I kneaded for about 12 minutes, flipping the dough in between kneads to ensure that all sides of the dough knead evenly. I hope this helps someone.
Thank you for letting us know, because we plan to make this recipe. And, it takes forever to kneel it, and my wife has had hand surgery -- so not gonna be done by hand.
to all the europeans (and especially germans): american bread flour in general is very high in protein (and therefore gluten), so they can afford to use more water. I baked this recipe a bunch of times, and for german/bavarian flour (Weizenmehl 550) you usually need to use a little less liquid or its gonna be a sticky mess (I use around 240-250g)
Should've looked into the comments beforehand... But thanks for the info, added some 550 to compensate, but now of course the other measurements(salt etc.) are out of balance. Next Batch will be better
In the UK, as well as "normal" flour we have a type of flour, called "strong flour" which has a higher gluten content and is used for bread (whereas "normal" flour is used for cakes etc). I guess strong flour is our version of what you are referring to.
Volume can be nice for small measurements. Food scales aren't very precise, if you need to measure 3 grams of salt, a half teaspoon will be more exact.
I did the conversion from metric to American incorrectly. It was a total failure! I screwed it up good. I will use another poster's recipe and add the malt & use corn meal next time. I'd really like to make these but I just can't do the conversion as I'm cooking and don't want to watch it, do all the conversions and then watch again. Too much trouble and I'm too busy. 😞
Ethan, I grew up in Colorado and always called them Hoagie’s. Sub shops came into being when I was in my teens. I still call them Hoagie’s. Gonna try your recipe. I really like your videos and straight forward presentation. Thank you for making them short and sweet without all the unnecessary words.
I moved to Colorado recently from Philly and I’m making this as we speak. Did you ever try? How did they come out with this altitude? I couldn’t find the malt powder anywhere lol
Just wanted to say, I scoured the comment section looking for those of you who actually made this recipe and only found a few small blips. As far as I'm concerned, this recipe is AMAZING. The only variation I had, was I only had pure amylase on hand, and not the malt powder. I used 4 grams and it worked out perfectly for me. I've made this 4 times, (2 times I did the version he does in his meatball sub video, to make it more like an Italian herb and cheese,) and it was divine. I also found out that it worked well the day of baking too if you're in a bind for time. Personally, I like to make it into 3 fatter hoagie rolls, but that could just be me. If you measure everything out, time it like he says in the recipe, you will not be disappointed. Thank you so much for the great recipe!
Hoagies are delicious. My dad introduced me to them as a kid when we lived in Pennsylvania for awhile. After I had a family of my own I showed them how to make them. My kids love them and they still make them. Spreadin' the hoagie goodness in the south since 1972. 🙂👍
I really appreciate your recipes having very simple options for ingredients. Sometimes I look for recipes and there’s many obscure things that I’d only ever use once. So glad to see some nice recipes with basic household stuff. :)
I’m here to tell youse or yinze that this recipe is spot on. I used bread flour and allowed my bread machine to mix and rise the dough. That took 90 minutes, plus one more 45 minute rise after forming the buns. All ingredients were measured in grams exactly and oven times were followed. Outstanding results! As a former Pittsburgh PA resident who left for Texas in 1979 and who will return soon to the family eternal resting spot. I have a lot of Hoagies to eat first! Thanks a bunch!
perfect timing - I'm making sandwich rolls for sausages tomorrow and wasn't happy with how my test batch came out yesterday. i was looking for something more 'sub roll' than what i got
Thank you! I had to add a little more water to the mixture. I used European bread flour and the liquid was completely absorbed and the consistency was almost rubbery. After adding water it was not as pliable as your demonstration. I will say they came out absolutely beautiful and we’re delicious. I didn’t use the diastolic malt, however, have ordered some for the next batch. Thank you, Ethan.
Being too far from Pennsylvania sucks. Not being able to get a good hoagie or cheesesteak is depressing. I either have to make my rolls or settle for the ones from Jimmy Johns if I want to make a cheesesteak.
I made two batches of these hoagie rolls yesterday I kneaded them in my kitchenaid stand mixer divided each batch to make 6 hoagie rolls , i topped,1 batch with parmesan cheese the other batch I topped with italian herbs and parmesan cheese they turned out amazing will definitely keep making these. thanks Ethan for an excellent recipe 😊
In case anybody else’s dough turned out a lot drying than what Ethan’s looked like, I had just kept going with the recipe and it still turned out amazing!
@@bayanon7532 still rising, at this point it is the size of a municipality, the governor called in the national guard and tanks, helicopters and troops are in bound. Pray for us. Just kidding, it turned out terrible, very very dense almost like a cheap microwaved pretzel
Thank you Ethan! I just finished eating my first sub using this recipe for my hoagie rolls, and WOW! Amazing! The rolls made all the difference, deli quality! I may never go to a sub shop again.
Sorry for being so late to the party, but I just tried this recipe with some minor modifications. I only had Lactaid whole milk, so I did the 50/50 milk/water thing, and I used a dough hook in my mixer for the initial mixing. They came out a little undersized but otherwise pretty good for a first attempt and I will be making them again. I think I might not have let either the first or second ferment go as long as needed (I went 45 minutes for the first and an hour for the second). But the dough felt almost exactly like the kind you get out of a Pillsbury crescent roll container, so that really boosted my confidence. I can't wait to make these again, thanks!
I made these twice using Lactaid Whole Milk as a 1:1 replacement for 1% milk without changing the recipe, and they turned out great. The general hydration level seems more important than the exact fat percentage in the milk. Might save you a few steps!
I made these using your exact instructions and they turned out absolutely perfect. Way way better than anything store bought that’s been sitting on a shelf for a few days. Thank you!
Mmmm!! The algorithm has read my mind once again. My curiosity regarding how good hoagie/sub rolls are made has been supremely satisfied. Many thanks. 😋
In parts of Scotland we have a "Hoagie" but is completely different! It's like a cross between a doner kebab and gyros in a wrap! Very unhealthy and delicious :)
Aye I always thought a hoagie was a middle eastern kebab thing. They used to do one in my local chippy for 2.50 including a can. doner, salad, chips, chesse and spicy sauce in a wrap.
New to bread making here✋🏻 Just made two batches of these and they turned out great! I added shredded mozzarella, garlic powder, and some oregano to the top of one batch…Amazing👌🏻not sure I can top these!!
Thank you for this video!!! Grew up in New Jersey and Wawa hoagies were a staple of my childhood through college. Live in Kansas now and the bread sucks here. Went back to NJ recently and Wawa was my first stop for a classic Italian hoagie. Making these now and can’t wait to have a REAL Italian hoagie tomorrow!
You could achieve similar results with boiling flour (water roux, tangzhong), or even with scalding flour (yudane), without needing diastatic malt powder. It's how they make soft bread for eating and for pastries in asia and less-popularly in the west.
I did this with great results, and just modified the hydration ratio to 75% before making a tangzhong with 3 Tbsp flour and 1/2 cup of milk from the recipe
YES! I’m from central PA and so many amazing foods come from this area. I crave good subs from home while I’m living in NC. Exactly the reason that I searched for this video. Thank you for this!
I know this is an older video, but I just made these today, and wow, they are great. My husband gave them a thumbs-up as well. I did the kneading in my kitchen-aid, for about 12 minutes or so (stopped and checked at 8 minutes and then every 2 minutes using the stretching technique).
This is great! I too have been disappointed with the lack of information on making homemade hoagie rolls. Thanks for the recipe. I love your style. Great descriptions on why you are doing what you do. I'm subscribing now!
Being from Oregon, I've never been to those places that use the word Hoagie. Yet I grew up calling the ones we made at home a hoagie. Now I'm genuinely curious as to where my family picked it up.
Regional variances are so interesting. Growing up in Idaho we called every soda a "coke". Everything was a coke or pop; it was never to be referred to as soda. However, that did seem to change once I got older; it seems accepted there now to say soda...lol.
South central PA here, make regular weekend trips to Philly and Chester for real deal hoagies. Personal preference, I know, but I have learned mayo is sacrilegious on a hoagie. Drizzle some olive oil on that bread then build the cheese, meat, and veggies. The iconic Augie Dicostanza taught me vineger comes in the form of pickles, or cherry hots, not from a bottle. That said, wonderful recipe, great channel, and outstanding mustache!!
I made the absolute best Steak and cheese yesterday with this recipe. . . My hoagies were a bit to wet so Ill increase the flour next time to get that perfect roll. . . 10 out of 10 brother. Thank you for sharing this amazing recipe.
I made these today weighing everything as the recipe said. My dough was not sticky at all. My buns were not fluffy like yours but my dry malt powder hasn’t arrived yet. I am disappointed in how they turned out as far as looks goes. They are cooling now so cannot say how they taste. My malt powder is supposed to be delivered today and if it is I’ll try again tomorrow. I love watching your videos and enjoy your straight forward instructions.
I’m in Oregon, all the way across the nation. We have hoagie rolls. I actually had Hoagie for a nickname for a while when I was playing in bands. I was eating a big ol samich after playing a show and the next band was playing. They sounded so good I couldn’t help but get in the pit. Only issue was I was still eating… well, I couldn’t let that stop me lol
Hi Ethan, I love your content! I would just like to point out that using a cast iron pan for steam can loosen the seasoning of your cast iron and cause black bits of seasoning in food next time using it. Great video and thanks for sharing :)
got damn son, you never disappoint with the editing and flow of your videos. it's crazy how much more attention to detail you're adding when comparing your videos from just a couple months ago. keep up the good work
YES!! These are as close to Amoroso rolls as you can get. I miss hoagiefest at Wawa but I'm gonna just have to make my hoagie at home. Thanks for the great recipe!
I’ve been lurking on your channel for months after the poke bowl vid, just made these and have to say you smashed it!!! Hope you keep up the parabolic channel growth!
Bread dough has been elusive for me, but this recipe is fantastic. So easy and came out perfectly. We loved it so much I’m making it for the third time in 2 weeks and we are having friends over for a sub party tomorrow 😆
Thank you for actually explaining what a hoagie is. So many "American classic" recipe videos just assume you know what they're on about, and you have to piece together that the food is from watching it made...
You are on the MONEY! Great sandwiches are made with Great Bread!!! Absolutely and it is why I clicked on your video compared to All the other “subway” bread videos
Made these tonight. I had to knead longer than it said, could be weaker arms/hands. Just removed from the oven and it smells like bread in here. Crunchy top. Letting them cool now. Excited to try them tomorrow
I made these today and they are honestly the best sandwich bun ever. I never use milk instead of water but I will more from now on because these were so soft Also, I give a thumbs up to malt powder. Been using it for a while now and I think it makes a big difference.
I was surprised that you said hoagie isn't used anywhere outside of PA. We definitely use it here in AR. The map showed primarily called subs but it's basically interchangeable in my mind. Hero on the other hand...
THANK YOU! i did everything you said (minus cornmeal cause i didnt have it) and it turned out AMAZING! this is the first time i was able to make fluffy bread with a good crust.
I'm going to give this a try. Like you, I have been searching for that Pennsylvania-style Hoagie roll (I grew up in Bucks County) and have not able to find one on RU-vid that was just right. Your recipe looks promising!☺
I grew up in Bangor Maine and we use the term hoagie for sub rolls. Though now that I live in Seattle you can’t even find anything that resembles a good hoagie roll.
I really appreciate your with/without comparisons. Thanks for your in-depth explanations, I found this really useful! Can’t wait to check out the rest of your videos
Great vid. I've been telling friends about Diastatic Malt powder for 10 years. But most don't bake. They just shrug. 10 years ago a Pizza Maker on Diners Drive Inns and Dives used it. It's magic dust. I get mine at King Arthur
Grew up in, Chicago. There was a ‘Hoagie’ shop down the block from my home, when I was a kid. ‘Hoagie’ was what I learned and knew, long, before I ever heard of a ‘Submarine’.😁
Damn that made my mouth water so bad, I called Ardmore Pizza and ordered a hoagie for dinner tonight and a cheesesteak for lunch tomorrow. (Ardmore is a suburb of Philly for those not familiar with the area).
I threw a bunch of ice cubes on a really hot cast iron pan once. I ended up cracking it. Ice cubes cool the pan unevenly and put great internal stresses on the pan.
I've interchangeably used the terms subs, hoagie's and grinders my whole life and I've spent most of that on the west coast. Hoagie roll has been by far the most common term for the bread.
Made these tonight and they were really great, probably my favourite bread I've made myself so far. Didn't have any eggs so used some mix of mayo/milk instead which worked pretty well. Also only have a remoska which supposedly hits 180C, but they cooked up fine with plenty of rising/browning/little bit of crisp
We have hoagies in Cincinnati, but they more often refer to hot sandwiches where cold sandwiches are mostly considered subs. So like Penn Station makes hoagies, pizza places make steak hoagies and meatball hoagies, but cold cuts like an Italian, or turkey sub are called subs. ;)
Here is British Columbia, Canada we call them hoagies or subs. I'll be excited to try these, when my mouth heals up. Just had a few teeth pulled. I also want to try your French baguettes .
Common in NJ as well bud. My family is from Jersey and I grew up in CT knowing about it! Grinders are the local vernacular for it in CT. Subs are pretty much everywhere else.
I lived in Greenwich/Stamford for 8 years and everyone called it a wedge. You either wanted a wedge ( hoagie) or a roll ( kaiser) . Those were my options as I understood it.
Central PA here...yup these are the best rolls for subs ever. Hands down. You can not have a good cheesesteak, sub, haogie, grinder or whatever you want to call it with out them.
I just accidentally found your channel and watched your hoagie video, I'm already in love with your channel.. I most definitely subscribed liked and shared.. Now I'm gonna go binge watch all the rest of your videos.. Have a great day and keep put out great content
