How to Make Proper Hoagie Rolls at home

[@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

[@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.

[@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?

[@shabbyhijabi4344]

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

[@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!

[@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❤️

[@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.

[@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.

[@Jullebz]

Finally, a weighted ingredients recipe. Good stuff!

[@2020-p2z]

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.

[@paulascott5701]

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. 😞

[@frankchen4229]

​@@2020-p2zNo, weighted measurements should be used instead for liquids too You lose liquid per every pass through another utensil

[@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.

[@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.

[@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.

[@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!

[@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.

[@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! 😅

[@stephenjamesmoore9392]

Did this make 8 buns? What was your process?

[@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

[@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. 🙂👍

[@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!

[@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!

[@pequodexpress]

If I leave out the malt powder, can I keep all other proportions the same?

[@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!

[@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!

[@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!

[@aliciaabay]

best recipe. didn't turn hard on the 3rd day. still soft on the inside crusty on the outside. perfect... thanks...

[@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

[@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. :)

[@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.

[@UniteWeThePeople]

PSA: anyone wondering about the recipe without having the diastatic malt powder? My “review” is for YOU! Ok, so.. I am making a double batch as I’m typing this! I made it last night after trying 4 other people’s recipes. My fiancé is from deptford, NJ & we’re living in the south where I’m from. He has always searched for the perfect “rolls” to no avail! There just aren’t any. SO after starting my 5th attempt last night, crossing our fingers & following this to a T (aside from not having the DMP) and OH MY GOD!! You are a GENIUS!! My fiancé is praising you for this one! He is in HEAVEN!! So from all of us to you, THANK YOU SO SO RICH!! I’ll be subbing you.. right. now! ❤

[@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!

[@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!!!

[@JenniferMathew-gh2vf]

This was nice. Details really matter here! Diastatic malt powder can be substituted with barley flour, oat flour, coconut powder, etc. tho it may not dissolve starches as much. If you can't do sesame (I can't), flaxseed is nice for sprinkling. And for those who are avoiding egg, a nice wash for the crust can be made using milk or oil. Love your nerdy videos. Thank you!!

[@MrSpuddy10]

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

[@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 😊

[@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

[@MaizeANDBlue1957]

I've tried a _LOT_ of recipes for hoagie rolls, and because they were never 'quite right'? I've learned to start off with 'half' recipes. Thankfully, this one's a winner, having all the things I like in a hoagie roll. *Thank you!!*

[@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!

[@jrsharp]

What an absolute perfect hoagie roll. We put this against a Betty Crocker French bread recipe, and there is no comparison. Tasty. Easy. Repeatable. Thank you, sir.

[@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!

[@mojorizn72]

Southeast yinzer here! Before leaving PA for the Marines, I ate hoagies like it was my job! Kudos for the recipe!

[@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.

[@patressakearns4290]

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

[@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

[@rickvia8435]

We've eaten Hoagies as many of my 62 years I can remember here in NC. Thanks for the recipe and technique.

[@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

[@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.

[@rayprevailer8454]

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

[@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!

[@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 :)

[@fredriccuthbertson]

From Harrisburg, Pa...moved to Charlotte, NC 16 years ago...I truly miss the cheeseburger subs from Central pa!!! Have not found a decent sub shop yet that compares to central Pa and Philly. This video encouraged me to make cheeseburger subs from scratch this weekend!!! Thanks for the video!!!

[@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.

[@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.

[@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.

[@Babakissm]

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

[@gunayorbay]

I live in PA and I miss hoagies.

[@GrizOnTheTrail]

Another who appreciates "hoagies"!!! I'm from northeast PA. Loved your baguettes, and now your hoagie rolls!!! Thank you.

[@ahmedqutta6615]

That bread looks amazing!

[@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.

[@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

[@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.

[@beck645]

Very good video. It’s nice to see a KZbin person who is intelligent and not always trying to be cute or vulgar. Please don’t change. This was a perfect video.

[@camalama1995]

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.

[@LadywatchingByrd]

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.

[@marsetc4806]

i grew up at the south jersey shore and lived in nyc for a decade now and it feels like i can never just make a sandwich the way i want, whatever bread i buy, whether it's a cheap bodega hero, or a nice upscale supermarket bakery baguette it just is never what I'm looking for, came across this video, and as it happens I work from home so I ordered the malt, and spent the day sparodically kneading, and mixing and shaping, and just now I made myself a quick sandwich, it is the closest thing to an amoroso I've had up here, it's the missing ingredient, very glad I found this, gonna experiment and try and get it to be like my hometown bakery, thinking straight water and shorter loafs as a start, anyway, thanks so much

[@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.

[@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.

[@BaXaZZZ]

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

[@rabiasnmz7122]

Im gonna cry from all the serotonin I’m getting from ur videos

[@starflight6836]

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

[@EthanChlebowski]

Now subway at home!

[@MsJay1282]

My partner is from Philly and is always crying about how he wants a real hoagie and my Alaskan-ass tries to make him a sandwich w/ one of those rolls out of a bag, yea I'm lucky he didn't throw it back me lol. Anywho, I made this recipe and finally he had his proper hoagie, delicious!. You Sir, may have just saved our partnership ha! Oh note, I bought the diastatic malt from Amazon and have used it in pretzels and bagels, does make a difference.

[@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 .

[@bss104]

I let my bread machine make the dough and I made two long rolls. Amazing hoagie rolls! Thank you!

[@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

[@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!

[@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.

[@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

[@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

[@lyrrakell]

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).

[@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!

[@shippainoki]

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.

[@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.

[@synchro505]

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. 😋

[@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

[@jeffgray7494]

This is the recipe and technique I've been waiting half my life for! I live in a west coast city with a great food scene but without a deep sandwich tradition like NY, Philadelphia, Chicago, etc., and it is basically impossible to find this style of roll available on the retail market here. The closest thing at grocery stores is little more than a glorified hot dog bun, and the stuff that the good bakeries produce is too "artisanal" -- crusty and chewy like a baguette, which is good bread but makes for horrible cheesesteaks and hoagies. I reproduced these rolls almost perfectly on the first try, although I made one executive decision to substitute vegetable shortening for olive oil, and I was extremely happy with the result. I've probably tried half a dozen other recipes and nothing else has come close to that "Amoroso" ideal. Thanks, Ethan, especially for using grams as the unit of measure!

[@aaaaaaxaaaaaa]

Ive made this as well now. What did using vegetable shorting over olive oil accomplish?

[@jeffgray7494]

@@aaaaaaxaaaaaa My thinking was that shortening was more neutral in flavor than olive oil and being a more saturated fat results in a softer finished roll. Both of these things I find to be a plus for cheesesteaks.

[@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!!!!!

[@lmwconnectonline]

Awesome recipe. I made a poolish with 100g of the flour and water, then added the remainder once it was time to mix!!!! These remind me of home!!! Great job!!!

[@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.

[@nickv5131]

I cook most of you the stuff you KZbin chefs make and don’t give you credit. Thanks for making me look good and creative at home boys.

[@justinfowich6662]

We say hoagie all the time in Chicago, but only when referring to the bread.

[@aintgonnahappen]

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.

[@peterfallat4382]

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!

[@alexsimmons9000]

First he used Binging with Babish music, now he's moved on to the Mark Rober background. I can't wait to see what he makes with VSauce music!

[@dylanbennett9992]

Trueeee

[@igorderebecki5514]

are you sure it isnt the other way around?

[@wolfborn5806]

and he said Babish's "let all those flavors get to know eachother".

[@diazchristopherm]

The thumbnail is very Babishian

[@way108]

DingSpazzlegüzzi III I know right? The font and the food shot.. the only reason I clicked on the video and to see if anyone caught the similarity.

[@sharonhochstetler2917]

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.

[@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.

[@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

[@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.

[@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!

[@Quaedro]

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 :)

[@TimeyWimeySciFi]

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

[@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?!?

[@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.

[@mehmanuel]

8 to 10 minutes kneading? I've been here kneading for 30 minutes and there's still more dough in my hands than on the ball itself

[@JohnDoe-bd8to]

same thing happened to me yesterday! Thought I screwed something up

[@megafabian003]

make the first rest a little longer, about 20 min

[@bdavis7928]

Add more flour until it's not that sticky. Sticky dough makes lighter, airier bread supposedly.

[@TektorPlays]

change flour, let it hydrate fully until kneading about 20 minutes should work

[@dontplaywithgod2064]

Add more flour

[@DaveLaRose]

10/10. Keep coming back to this, sandwich game changed forever

[@TheSandersKitchen]

I followed your instructions to the tee. My dough was too sticky after kneading for 12-15 minutes so I added a pinch more flour twice and that did the trick. The dough was perfect. While I am using a digital scale, it just looks like you added more malt powder. Did you actually measure that weight or was it a guess? Your 6 grams looks like more than mine? 🤷‍♂️ It’s hard to tell just from watching the video so I hope you don’t think I’m being sarcastic. I’m on a mission to bake this bread as good as you. Thanks, Mike😉👨🏻‍🍳

[@fuego4957]

His name is ethan

[@btchesneedcarbs]

I had the same issue. Too sticky still even after over 30 min of kneading. Gave up and threw it in my mixer with a bread dough attachment and 30 min later, still too sticky. I'm not impressed.

[@chubbiturtles9818]

if you grab the dough and keep throwing it against the counter it actually helps it become less sticky, I also accidentally use 360g flour instead 400g flour

[@mattcook6791]

Each flour is going to absorb different amounts of water. Each brand is different. If you get into milling your own flour, even the season the wheat was planted can make a difference. Try using flour with a higher protein content or just add a bit more flour to your recipe.