How to Make Proper Hoagie Rolls at home

I call them hoagie rolls, you may call them sub rolls, whatever you call them these are the ideal roll for a sandwich loaded with meats, cheese, vegetables for a classic hoagie or sub sandwich.
Links & Stuff
► Join our Cooking Community: community.ethanchlebowski.com/
► Hoagie Roll RECIPE: www.cookwell.com/recipe/hoagi...
► SOURCES
- On Food and Cooking: www.modernistpantry.com/diast...
- Modernist Pantry: www.modernistpantry.com/diast...
- Pro Home Cook's Cheesesteak Video: • Dear @SortedFood, This...
►Music by Epidemic Sound (free 30-day trial - Affiliate): share.epidemicsound.com/33cnNZ
------------------------------------------------------------------------------------------
► Connect with me on social:
- Instagram: / echleb
- TikTok: / cookwithe
- Twitter: / ethanchleb
-------------------------------------------------------------------------------------------
► Useful Kitchen Gear
- Budget Whetstone for sharpening: amzn.to/31MlFDf
- Salt Pig: amzn.to/37Xi5XZ
- Scale: amzn.to/2Cu5HmP
- 8-inch Chef's knife: amzn.to/2QLYvWr
- Nicer 8-inch Chef Knife: amzn.to/2W06SR1
- Magnetic Knife Rack: amzn.to/2YYs5ML
- Cast griddle: amzn.to/2BGS5oo
- Baking Sheet: amzn.to/3aE9dq3
- Wire Rack: amzn.to/2YeC9lM
- Saucepan: amzn.to/3gBjmY3
- Wood cutting board: amzn.to/2Qkw1UQ
- (NOT cheap) Amazing Pan: amzn.to/2rW8wYY
-------------------------------------------------------------------------------------------
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Hoagie
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Hoagie Roll: (0:00)
Intro: (0:22)
What is a hoagie?: (0:42)
Why I'm making this video: (1:15)
Lean vs Enriched doughs: (1:46)
Magic Dust - Diastatic Malt Powder: (2:43)
Why Cornmeal?: (3:37)
What does egg wash do?: (4:01)
What does steam do to bread?: (4:38)
Hoagie Roll - Step by Step Recipe: (5:32)
Hoagie Assembly: (10:03)

[@EthanChlebowski]

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: kzbin.info/www/bejne/emq5n2Wfa9qqkLs ► 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

[@ojoface208]

I thought this video was made by bringing with babish

[@peterpohui3503]

Mistake at 4:58 for mobile, both the red and green words are "without steam"

[@ayeco]

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.

[@Linda-in9ns]

Looks yummy. Love Mortadella. 🥖🥬🍅

[@SethVE]

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!

[@AlkonKomm]

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)

[@vincentkleine3387]

Thank you, this makes so much sense, I've spent like waaaay to much time kneading before it wasnt that sticky anymore

[@Greenhorn85]

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

[@WolfricLupus]

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.

[@evilfridolin]

Danke! 😂

[@Neeverseen]

Thank you based admiral Yang

[@baananbananabanana]

That looks like a really good bread

[@jg9301]

banana banana banana you're like me but better

[@baananbananabanana]

@@jg9301 Oh snap its my long lost brother!!!!!

[@TheGreenBean]

@@baananbananabanana This is hilarious !!

[@JohnDoe-ix6my]

banana banana banana gachiGASM

[@Space-Fonzo-7]

I couldn't have said it better myself lol

[@buffalobybicycle716]

I've made the is recipe numerous times and put this bread to the test. I was in the hoagie business and always used rolls from a local bakery. I discovered how much better the sandwiches hold up in the wrap after trying these. I sometimes pack a lunch on my long-distance bike rides and the bread holds up very well, even after many hours packed in my sadle bags. Thanks for posting this!

[@shabbyhijabi4344]

This wasn’t just a recipe, this was an education. Thank you!

[@internetshaquille]

All we get in the Southwest is bolillo rolls pero los llamaré jógis

[@jasonlieberman4606]

I thought Austin is supposed to have a lotta great food culture goin on

[@GerackSerack]

Llámalos "joguis" porque si te comes la u, pronuncias la g como una j. ;^)

[@andbuitra]

Bolillo rolls? Damn that sounds violent coming from a Colombian background lmao

[@KitchenOnTheLeft]

@@jasonlieberman4606 Austin is baaaaaaarely in the southwest

[@jasonlieberman4606]

@@KitchenOnTheLeft I agree but isn't Internet Shaq based in Austin?

[@abenaebuh5128]

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.

[@tzz89]

ty, I will let you know how I go

[@deveus1]

thank you, this is the comment i was looking for. gonna try it this weekend and see how it goes

[@kimberlypruszynski1122]

you answered my question! ty! i love using a stand mixer so i can tackle other jobs while it is kneading/whipping/mixing for me!

[@PoeLemic]

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.

[@PoeLemic]

@@deveus1 Yeah, Abena is doing the Lord's Work ... That's for sure.

[@StewartSavage]

OMG! This hoagie roll recipe is amazing. I made a batch, shaped them to use as hamburger buns, ate them all before I even thought about cooking the burgers.

[@drawfark]

LOL! That's fantastic! 😅

[@Jullebz]

Finally, a weighted ingredients recipe. Good stuff!

[@user-pn4py6vr4n]

Volumetric measures should be for liquids only. For anything else, volume doesn't make sense. Weight is superior.

[@rigues]

Weighted AND metric! Amazing.

[@sl4928]

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.

[@AcBaLkX]

The bottom left notification at what time you actually started (here 5pm mixing the dough) is a minimal detail but REALLY helps in planing, one of the many things why this channel is so amazing.

[@NY-Vice]

I love the modern food KZbin channels. Ethan, Adam, Kenji & Shaquille are all killing it right now. As much as 2020 sucks, food KZbin is great. (Also the OG Chef John is still great)

[@thingonometry-1460]

Oh yeah, it's great. So many great cooking resources

[@ihateregistrationbul]

A dash of cayanne

[@liamtahaney713]

Don't tell Ethan you like Adam tho

[@hombreg1]

I'd recommend adding Joshua Weisman and "you suck at cooking" to the list.

[@markphillips7538]

Look up "Alex" the French guy cooking and his wonderful experiments. Well worth it.

[@darlenehoover6577]

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. 🙂👍

[@R-Flowerish]

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

[@Mreffindelicious]

These rolls look amazing, I love how in detail you go about everything but it never gets boring!

[@EthanChlebowski]

Thank you!

[@GeldtheGelded]

@@EthanChlebowski could you do a video about Bolognese?

[@simonockas]

@@GeldtheGelded Adam Ragusea made a great video on it, go check that out for now

[@miinyoo]

Indeed. Entertaining as well as informative. Ethan does a damn fine job for a one man band.

[@sierraperkes123]

You can tell he puts in so much effort into these videos by baking the bread different ways and with the different camera angles to really help us learn. So amazing thank you!! New fav cooking show❤️

[@gulliver3644]

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!

[@sharonhochstetler2917]

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.

[@EmceeRad]

same for utah, hoagie here. We get you bro

[@BlaxZodiac]

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

[@sarahkenney3924]

Oklahoma here. We always called them hoagies too.

[@combatcasual1028]

You can tell dude misses PA man had to make his own hoagie 😂😂

[@adbreon]

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.

[@Ensule]

I miss Amoroso's rolls so much

[@Tavieme]

I missed the bread so much when I moved back to California... there’s a narcotic in the bread 🥖 out there lol.

[@mohammedbabaki1534]

Yeah, missed it so much he called it a sub...

[@gunayorbay]

I live in PA and I miss hoagies.

[@brodyhalverson4088]

The side by side experiments for what happens when you do and don't add an ingredient are top tier. So many recipes just say things and don't show you why everything is important. Oh and the time you started the recipe too!!!!!

[@claudiag.2055]

After watching the video several times and with the blog entry by my side, I finally made these today and they turned out perfect, best hoagies I've ever tasted. Perfect score from my husband also. Thank you for another great recipe Ethan! And yes, the Diastatic Malt powder is a must. Can't wait to make cheese steaks tomorrow on these hoagies, yum!

[@indigo7253]

Thank you so much for this recipe. You were totally right, never made anything comparable to your hoagie. Also I really enjoyed the analysis of the ingredients and how the yeast plays well with everything else. Keep up the great work!

[@arsenalagent6675]

Aside from just the food, I'm really enjoying just how substantive and well put together these videos are. Organized, easy to follow presentation, minimal but effect editing techniques, insights into the science-y details of why certain ingredients and methods are used, and even taking the time for details like capturing the texture of the crust using a small mike and filming from a POV to show how to roll the dough. A lot of elements and techniques were brought together in such thoughtful, intelligent ways to make this one video, and it's honestly such a pleasure just to watch and appreciate. ...however, I've been cutting down on carbs lately.

[@johnnacats]

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. :)

[@hbarnwell9706]

Thank you for such an incredible recipe! For those lazy like me with BREAD MACHINES: Wonderful recipe! Best hoagie I’ve ever had! Have made them twice now - second time used my breach machine “dough cycle” to do all the “work” - proofed yeast/malt/milk and added that and then added the honey/OI and then added dry ingredients last - and then just let the bread machine do its magic. When I took the dough out of machine it was perfect - punched it down and shaped hoagies and put them in an oil sprayed/silicone hoagie pan and let them rise. Baked and turned out amazing! Will use my bread machine for this recipe all the time now, they turned out even better than when I kneaded by hand. Delicious! I love your recipes!

[@lioness4444]

Have you used many manual recipes in the bread machine with success? That's what I'd like to do.

[@ravenserpent31]

I love the educational side of this video, thank you so much for all the hard work you/ your team took for this presentation! 🧡🌻

[@cherryblosom7353]

Thank you so much for putting great effort in explaining what every ingredient does to the final products. It really helps home cooks understand their ingredients better :) new sub right here :D

[@kevinfmchugh]

The top over camera view from 8:11 is something I've rarely (never?) seen in baking videos. So simple but really helps if you're actually trying to learn how to cook. This is a game changer, I hope there's more of that in future videos!

[@shr00m7]

The first video I have seen from your channel- absolutely great format and production; clear directions whit just enough extra commentary and your personality shows through the whole time. Looks like a great recipe to boot. Cheers!

[@lordmango6060]

Thank you so much Ethan for this recipe. This bread has been a staple in my house and I make it at least once every two weeks. We always look forward to sandwiches made with these!

[@otterpops85]

I've made two batches of these in the last two days.. they are amazing!!! sandwich game on a whole new level now. Thank you so much for sharing this!

[@Puchatun]

Love your content mate, you're putting so much work and effort in it (even small things like time stamps are making it so nice to watch). Mad props, can't wait to see more from the Lower Calorie type videos :)

[@matthewburke8612]

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!

[@n40tom]

I make a lot of artisan bread and for steam what I do is spray the bread as soon as I put it in and then every 4 or 5 minutes I open the oven and spray them again with a spray bottle of water. It always works out for me

[@MrSpuddy10]

I’ve made these twice now and they are amazing rolls, plus super fun to make

[@f4st3r36]

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

[@NicholasKratzer]

Thank you for making this! I was looking for a good hoagie tutorial a few weeks ago, and couldn't find a good one. This is exactly what I needed.

[@patressakearns4290]

I made these today and they're beautiful! My house smells like heaven must smell. Thank you, Ethan!

[@DANVIIL]

I grew up in Philly, the home of the Hoagie. My favorite hoagie is Italian salami, Coppacola, Mortadella and super thin ham with Provolone, tomato, lettuce and thin onion, mayo, olive oil, red vinegar, oregano and a chopped up hot Cherry Pepper - Heaven! I'm going to try your version of this iconic roll. Nice video!

[@victoriaschubring1065]

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!

[@sjn8768]

Best sandwich rolls I’ve ever made or had. I made them last night and already shared with everyone of my friends. Thanks!

[@micahtycer3971]

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!

[@rickf.9253]

Made your hoagies today for Philly cheesesteaks tomorrow, they came out excellent! Next up, your smoked kielbasa recipe. Thank you so much, you’re pros!

[@CautiousCrow]

I love how you explained the science of how it works. I have been trying to learn how to cook for a while now and it's just so boring. Follow the recipe. Knowing the WHY makes it a lot more fun.

[@stacyamaro]

awesome tutorials, clear explanations and side by side comparisons as you go. really inspiring. also i love your kitchen!

[@calebpool2543]

Thanks for putting the link to the Pro Home Cook's video. Really appreciate you giving some of the science behind cooking as well. Food science is a fascinating subject.

[@high5626]

Hi!! I’m from Ontario Canada, where we also use the term Hoagie sandwiches in the city where I live. Awesome recipe! Can’t wait to try it!

[@jcfretts]

Made these yesterday -- outstanding! Just the right amount of chew, a light flaky crust, perfect flavor for a sandwich base. As a Western PA native, thank you so much for this!!!

[@shreytheawesomeguy2000]

All steps ! Explained beautifully precisely and in depth amazing content love it ❤️

[@denshewman]

Just a note to say thanks for all the great videos. You're one of the chefs who have helped me up my kitchen game. Salut!

[@lilsuzq32]

I grew up in Illinois, and in my town of West Dundee (far NW suburb of Chicago) we *always* called them hoagies!

[@foolishlyfoolishfool]

This is actually the first (and likely only) time I will comment on a KZbin video, but I had to say this: Thank you so much for creating this! I searched so long for KZbin videos that go beyond just executing recipes. I want to understand what affects my cooking/baking in which way, in order to bring it to the next level and your video taught me so much in so little time! Thank you so much for taking the time and effort 🙏 (You are also the first person where I am strongly considering to become a patreon)

[@PoeLemic]

Yes, he is sure worth it. What you save from learning to make some of his recipes, is easy to break into a small monthly donation to repay him.

[@BerlinTrainStation1]

I grew up in Upstate NY and now live in northern West Virginia and I can safely say I have heard hoagie my entire life. I think the term Hoagie spread pretty well to surrounding regions. I was a cook at an Italian restaurant and had lots of friends in the industry and it was like 50/50 hoagie/sub where I grew up. Now, here in WV, it's even more widely used! Granted, I've never lived more than 30 minutes from PA incidentally, so I'm sure that's why it's so common.

[@nixxblikka]

Man i love your videos - so professional. Straight to the point, no messing around. Really nice

[@shaunm9015]

Coming from Conn, our "Grinders" were similar sandwiches. I made these lastnight exactly down to the weight. Great taste, great chew, and a solid bread for a sandwich- thanks for the recipe.

[@starflight6836]

Dude I was just craving some subway... what an absolute legend

[@EthanChlebowski]

Now subway at home!

[@TimeyWimeySciFi]

I love these videos, and the way Ethan explains everything step by step. So easy to understand.

[@akira8771]

I'm in quarantine trying all his methods and making bread way often. Awesome techniques and amazing channel!

[@ahmedqutta6615]

That bread looks amazing!

[@fahimmuchivocalstudio]

omg dude can we just congratulate him for reaching 155k subs in such a short span of time, I have been sick and the last time I was here you had around 63k subs! god bless you my friend, I love your channel and your contents and you deserve all the success!! keep up the great work! like 383 from me

[@Jessicagql]

I love how informative all your videos are . Thank you!

[@tgi3197]

Finally! Someone actually says that it needs to be wrapped before you eat it. It's just not a hogie unless it's wrapped. Pa knows hogies. Great video Sir. Thank you.

[@Number0neSon]

Just made your recipe today; the rolls turned out PERFECT. I couldn't be happier with the results. They made for a mean Philly cheeseteak!

[@javayria-555]

Yes, I going to makes these tomorrow for chilly cheesesteak I can’t wait

[@rayprevailer8454]

Fantastic video! I got 4 baking in the oven as of now. I am making Philadelphia cheese steak sandwiches.

[@stupidlysimplemarketing]

Fantastic video, just tried these tonight and they were out of this world! Thank you!

[@PentadConsulting]

Made these yesterday for my Philly cheese steak night. I have the cheese steak recipe nailed but have always had to rely on store bought rolls to hold them. Not anymore! These were absolutely perfect for them. They absorbed the flavors of the steak & peppers & onions w/o ever falling apart and the texture was perfect and didn't get in the way. Thanks!

[@jasonlieberman4606]

Two things I didn't know were from PA: 1. Hoagies 2. Ethan As I'm watching from Altoona...

[@jamesrosenbaum120]

It's a small world! Hello from State College lol

[@laurengrace1806]

Same from the Poconos

[@avhtarc2169]

Hi, from Philadelphia

[@mariuskozokar4341]

PA squad reporting in.

[@n40tom]

Philadelphia born and bred . Bucks County 30 plus years, upstate North central PA now . I sure miss the food from down state .

[@dearorio]

Hi dude. I've just discovered you and I fell in love with your content. Please keep up the great work ~From your fan from Indonesia QwQ

[@carolebutler1984]

These are the BEST! I grew up in the Philadelphia suburbs, but moved away years ago and have been searching for a proper hoagie roll ever since. Definitely use the malt powder; it makes a difference. Thank you, Ethan, I now make these rolls regularly.

[@nathanconley2405]

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!

[@brandonwilcox7411]

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!

[@danstevens64]

I should have keep scrolling to find this. I kept adding milk until it looked more like his... its currently rising, let's see what happens

[@bayanon7532]

@@danstevens64 Sooo ... What happened? Is it still rising? Should we send help?

[@danstevens64]

@@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

[@hothighhungry6510]

This recipe is perfect!!! I wasn't able to find diastatic malt powder in any grocery stores around me, but even without the hoagies were insaaaaane! 10/10 recommend, they make the perfect philly cheesesteak.

[@dilsontifa3453]

This channel is going to be big. Incredibly informative with great visuals and timestamps. Well done!

[@keithzibrat5721]

I made a batch of hoagie rolls last week, perfect recipe! My folks are from Pa. How's youins doin? Down here in La. They call em PO boys, a different bread completely, I made these for a steak sub, thin sliced rib eye,onions,mushrooms, and bell peppers BAM

[@halaldigest]

I need to Halalify this hoagie! Great video, editing and congrats on a millions subs...yup I am the first to call it 😎. Your on your way there for sure. You deserve it!

[@EthanChlebowski]

Do it!

[@leviboom0932]

Cool content you have there you just got a new sub

[@halaldigest]

Ethan Chlebowski 🤩...will do!

[@chrisdefish2005]

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 :)

[@senseofblue2699]

Very healthy you mean

[@TheSuperintendant]

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.

[@Tropicalpisces]

Yummmm

[@catherinelw9365]

Why unhealthy?

[@NewBluesBros]

@@catherinelw9365 Cold cuts\lunch meat have a high sodium level. One of the unhealthiest healthy food you can eat. But they are sooooo good.

[@twoduckallday9094]

This is an excellent instructional guide, from start to finish. Well done!

[@rgeorge9260]

Lord, I love watching your videos! So informative, AND delicious! Thanks for all you do!

[@Naaackers]

Hey Ethan - I tried making this yesterday...3 times in a row with different batches...and I effed it up all three times. There are so many factors at play with years/temp/humidity that I need to figure out. However I just wanted to say thank you for making this video, it's been an awesome learning experience for me and I've been wanting to make my own sub/hoagie sandwiches forever. So thank you! You're one of my favorite FoodTubers for shizzle.

[@SapioiT]

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.

[@radwizard]

Interesting.... never heard of it... how do you do it?

[@AiiiSha99]

@@radwizard it took me literally a minute to look up 'boiling flour' on Google, reading a definition and having countless tutorials on that

[@ryanbales7571]

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

[@manji575]

Subbed!! This was so thorough and informative without being overwhelming. Thank you!!

[@indigocross530]

Thanks for the video! I was watching a few different channels but none of them were achieving what I wanted. I am also from central PA (a small town just outside of Harrisburg) and so as soon as I saw you were from New Berlin I knew this was gonna be the winner video. They came out fantastic! Thanks!

[@codyduncan195]

The rolls look great, and not terribly difficult. When we are doing sandwiches that require this type of bread, like cheesesteaks, we usually go to the local sandwich shop and buy them, to save time. I'm sure these are better and I'd like to try them one day, but it is so much easier to stop on the way home and grab a couple of loaves. Side note, since watching Ethan's video on constructing sandwiches, I've been wrapping all my sandwiches in either parchment paper if hot or plastic wrap if cold, and the difference wrapping makes in the overall taste and enjoyment of the sandwich cannot be understated. Everything holds together so much better and the simple act of eating the sandwich is greatly improved. If you haven't tried this step thinking it's not that big a deal, I'm here to say, it's a pretty big deal.

[@marcopires5822]

Sweet, I'll try this recipe next time. My rolls always come out a bit too tough for sandwiches, maybe the diastatic malt powder will do the trick, never heard about this before, so thanks. The POV while shaping the dough wss a nice idea 👌 The one thing I would ask, is to write the temperatures in Celsius aswell for us outside the US Cheers

[@edwardshell1289]

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.

[@tommyo17]

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.

[@ryann8348]

PA-born living in Oregon now. Why did I start tearing up when you drizzled oil and vinegar on the sandwich?!

[@catherinelw9365]

I cried when he spread Mayo on the bread! Yuck! 🤦🏻‍♀️

[@hugonamenlos7218]

@@catherinelw9365 what a stupid comment

[@jokael]

@@catherinelw9365 agree, born and raise Philly, don't use mayo.

[@WootTootZoot]

It's funny, in Oregon, when we go to the store to buy these kinds of rolls, they are listed as Hoagie Rolls. But, if you make a sandwich, it's a Sub.

[@tausburn]

Absolutely love these. Made them a week ago for my son and me to take to work and they were delicious.

[@peachontopk]

Wow this video couldn’t have come at a better time!! We’ve been craving philly cheesesteaks lol Thank you SO much for such in-depth instruction and useful information!!! What a magnificent video and tutorial! 👍🙏

[@mkseverance]

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.

[@testbenchdude]

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!

[@avelez1020]

Planning on making these this weekend. Being originally from south Jersey I've been craving hoagies for years.

[@ken20banks]

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!

[@testbenchdude]

@@ken20banks Hey thanks, man! I've put these on the back burner but have been meaning to try it again. Cheers :)

[@jeffanthony6570]

Nothing else to say other than this is the most informative hoagie tutorial out there. Impressive. Thank you!

[@p0ln]

I like the way you show your journey and credit others, am happy I found this channel

[@tannerabbott1452]

4:58 Lol whoops, both say "without steam"

[@patrickdemenezes4204]

it's PA's accent, you know...

[@williamclements273]

@@patrickdemenezes4204 The printed words have no accent , PA or otherwise.

[@patrickdemenezes4204]

@@williamclements273 🙄

[@patrickdemenezes4204]

@@williamclements273 🙄

[@williamclements273]

@@patrickdemenezes4204 Huh?!?

[@n40tom]

Ok I have to tell you this was the recipe for rolls that I've been looking to find for years. I come from the Philadelphia area and I have since moved and I live in upstate Pennsylvania now and I cannot find good rolls anywhere near here so I've been trying to make my own for quite a few years. I liked your recipe right off because of its low hydration rate and also the addition of diastatic malt powder was very interesting to me. I followed your recipe to a T and I have to tell you I am done looking. This will be my go-to recipe for rolls from now on. I did not change anything in the recipe itself but I have tried that ice cubes in a cast iron pan several times and I don't care for it. What I do is spray the rolls with a spray water bottle before I put them in the oven and then I open the oven every five minutes and respray the oven and the rolls again. I did the same thing when I'm baking bread and I'll tell you the rolls came out perfect this way. Thank you for your recipe Ethan I appreciate it. Let me just add one more thing so many people talk about Amoroso rolls and for most of us that really know our bread in the Philly area that is not our go-to rolls that we like. These are more like sarcones or Liscio's or other real good Italian bakeries in the Philadelphia South Jersey area. Way better than Amoroso. I just had to add that

[@tsjoencinema]

I tried your Hoagie Roll recipe. No diastatic dalt powder and instead of eggwash, I did a "milkwash". Looked almost the same as in your video when it was done. I was happy with the result.

[@tammyfiannaca1785]

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 😊

[@jeremywarren3485]

Great video and I love your content. Just to let you know, there is a mistake at 4:47. They both say "without steam."

[@EthanChlebowski]

RIP.

[@DracoMhuuh]

also 4x times faster is not a 300% increase, it's 400%, it's four times faster

[@mahna_mahna]

@@DracoMhuuh Not exactly. 1 to 4 is a 300% increase. 300% of one is 3. 1 + 3 = 4. If you get a 100% increase in your $10, you wind up with $20 at the end. 200% means you wind up with $30. 300% means you wind up with $40. If you got a 0% *increase*, you'd still just have $10. tldr: "____ times as much/fast" isn't the same thing as % increase.

[@BaXaZZZ]

Just tried to make them my self - works like Magic! Thanks, no more buying bread in the shop, another skill mastered!

[@cliffordsmith428]

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’.😁