Whole Wheat Hoagie Rolls

Whole Wheat Hoagie Rolls Recipe

Print Friendly, PDF & Email

Tonight I decided to make Meatball Sub Sandwiches.  I was missing out on one important thing though – the Hoagie Rolls.

Shawn and I’ve been out of town for the past two days at our Corporate HQ and we were driving home with the kids from the airport when I offered to make my famdamily fresh baked rolls.

Alex wanted White rolls but Shawn wanted Whole Wheat otherwise he’d abstain from eating any bread.  Sam was indifferent.

Whole Wheat Hoagie Rolls
Gooey Mozzarella, Chicken Meatball Hoagie

Doesn’t this look delicious?  I mean, This is what I imagined in my head and then made it happen in only 90 minutes.

Whole Wheat Hoagie Rolls trumped white because I’d just made a bunch of white wheat bagels for the kids the other day.

I haven’t actually made whole wheat hoagie rolls before but I know how to make simple breads and have made so many others that I just came up with this recipe.

Its simple, there are only 5 ingredients. and maybe takes 90 minutes total to make (mostly rise time)  and 15 minutes to bake.   This recipe made 6 Rolls.


  • 2 TBL Honey
  • 1 TBL Acive Dry Yeast
  • 1 3/4 Cup Warm Water
  • 1/2 Tsp Sea Salt
  • 4 Cups Whole Wheat Flour

*Butter or Oil for greasing and optional 1 egg white wash over bread at baking.


Preheat oven to 400 degrees

I use my Kitchenaid Mixer because it’s SO easy to make with the dough hook.  You can easily make this with a mixing bowl, wooden spoon and your Hands for kneading.

Add your Honey, Yeast and Warm water to your bowl, lightly whisk and let sit for 10 minutes to activate.

Add your Sea Salt next and then start adding in 1/2 cup of flour at a time while mixing.  You will use all 4 cups worth of flour.

Mix dough until it is slightly sticky but it falls easily off your dough hook or if kneading, it is all incorporated and pliable

*I use these Silicone Baking mats for kneading as well as for baking and they have become invaluable to me.

Take 1-2 TBL Butter (you can use vegetable oil as well but I prefer butter for the flavor) and grease the mixing bowl you used to mix your dough.  Roll your dough around the bowl, flip it and make sure that most of the bowl is lightly greased and that your dough is covered as well.  Put Saran/Cling wrap tightly over the top of your bowl and set on top of your oven to rise for 1hr.

It’s okay if you let it rise longer, just not less.  You want to make sure that you your dough is at least double.

Now, take your dough and punch it in your bowl a few times, flip it, punch again.  Pour it out onto your kneading mat and knead for about 2 minutes.

make 6 even dough balls and then stretch out into hoagie rolls like this

6 rolls ready to Rise
Whole Wheat Hoagie Rolls

I place the rolls on parchment paper on the stove to rise for 20-30 Minutes.  When almost doubled in size you can just slide your parchment and rolls onto a baking sheet or use a silicone baking mat.

Before I pop them in the oven I did brush the tops lightly with an Egg White Wash.  You don’t have to do this but I always like to.

Once cooked to at least 180 degrees internally, slide the Parchment and Rolls onto your counter to cool for at least 5-10 minutes before slicing and loading on your Meatballs and Sauce.

Whole Wheat Hoagie Rolls
Look at how nice this roll looks
Whole Wheat Hoagie Rolls
Sliced open for Open Faced or Closed Sandwich
Whole Wheat Hoagie Rolls
Whole Wheat Hoagie Roll Meatball Sub

Get Creative and make rolls if you’d rather make Manwiches or just make any type of sandwich you want with this bread.

Enjoy this simple Whole Wheat Hoagie Roll recipe and let me know what you think.



7 thoughts on “Whole Wheat Hoagie Rolls Recipe”

  1. Thank you for the recipe. I plan to use these to make Italian grinders like I used to get at Mario’s Deli in Westport, MO. Slice off the end of the bread and save it to use as a plug. Carefully hollow out the bread. Spread your favorite warm Marinara around the inside of the bread. You can then fill it as you like. Meatball grinders with mozzarella and sauce is great. I personally like Cheese Grinders so I use a blend of room temperature Mozzarella and a little grated Parmesan. Put in chunks or slices of the cheese along the bottom length of the roll. I add a little Marinara between the cheese layers. Put the end of the bread back in BACKWARDS to use as a plug to keep the cheese inside. Brush on an egg wash mixture, especially on the end where you put the plug back in. Put it back in the oven for about 10 minutes until the cheese is all gooey and melted and the bread is crusty. Enjoy!

  2. Just made these this morning. Nice recipe, bread is light and tasty. I used about 1/4-1/2″ cup more whole wheat flour to get the dough to not be too sticky. This makes BIG rolls–next time I’ll divide it into 8 pieces. Thanks

    1. Yay. I find that depending on the exact brands of products used…as well as oven type and elevation… tweaking needs to happen. Glad you liked it

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.