Vegan Hoagie Rolls
Soft, chewy, and golden brown with a satisfying hollow thump when you pull them from the oven — these hoagie rolls are the kind of bake that makes your whole kitchen smell incredible. The entire dough comes together with just bread flour, olive oil, yeast, and a handful of pantry staples, so there's nothing hidden and nothing to second-guess. Store-bought sandwich rolls are notorious for sneaking in dairy, eggs, or other animal-derived additives, but every single ingredient here is completely plant-based by design. The olive oil does double duty — it enriches the dough for a tender crumb and then gets brushed on top before baking for that gorgeous, glossy crust. A stand mixer makes the kneading effortless, but the recipe works just as well by hand if you're willing to put in ten minutes of elbow grease. Each batch makes six generously sized rolls, perfect for loading up with your favorite fillings or serving alongside a big bowl of soup. Let them cool on the rack before slicing and you'll be rewarded with a clean cut and a pillowy interior that holds up to even the messiest sandwich.
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Learn more →Ingredients
6 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp organic cane sugar
- 3 cups bread flour, plus more for dusting
- 1 ½ tsp fine salt
- 2 tbsp olive oil
For brushing
- 1 tbsp olive oil
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the bread flour, salt, and 2 tbsp olive oil to the yeast mixture. Mix on low speed with the dough hook for 2 minutes, until the flour is incorporated, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
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