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Soft, pillowy sourdough discard hoagie rolls perfect for sandwiches like cold cuts, grinders, French dip, and Philly cheesesteaks. These rolls combine sourdough discard with commercial yeast for a tangy flavor and perfect rise, topped optionally with corn grits for added crunch.

  • Total Time: 2 hours 15 minutes to 2 hours 30 minutes (including rises)
  • Yield: 8 large hoagie rolls or 16 smaller rolls 1x

Ingredients

Scale
  • 21 grams (2 tablespoons) active dry yeast
  • 60 grams (1/4 cup) sugar
  • 420 grams (2 cups) warm water
  • 236 grams (1 cup) sourdough starter discard at room temperature
  • 70 grams (1/3 cup) vegetable oil (or any neutral oil)
  • 390 grams (2 1/2 cups) all-purpose flour
  • 390 grams (2 1/2 cups) bread flour
  • 18 grams (2 teaspoons) salt
  • Corn grits for topping (optional)

Instructions

  1. Combine yeast, sugar, warm water, sourdough starter discard, and oil in a stand mixer bowl fitted with the paddle attachment.
  2. Add all-purpose flour, bread flour, and salt, mixing just until combined.
  3. Switch to dough hook and knead on low speed for about 5 minutes until dough is smooth and elastic.
  4. Cover the bowl and let dough rise for 1 to 1 1/2 hours until nearly doubled in size.
  5. Turn dough onto a lightly floured surface and divide into 8 equal pieces (about 133 grams each) for large rolls or 16 pieces for smaller rolls.
  6. Shape each piece into a roll or small loaf and place on parchment-lined baking sheets.
  7. Cover and let shaped rolls rise again for 45 minutes until puffed up noticeably.
  8. Preheat oven to 400°F (204°C).
  9. Gently brush rolls with water and sprinkle corn grits on top if using.
  10. Score the tops of the rolls lightly down the centers with a sharp knife.
  11. Bake rolls for 18 to 20 minutes until golden brown and internal temperature is 200° to 210°F (93° to 99°C).
  12. Transfer to a wire rack and let cool completely before serving.

Notes

Flour: Use half all-purpose and half bread flour for a perfect chewy-soft balance. All of one type is also fine., Oil: Any neutral oil (such as vegetable, canola, or sunflower) works well., Corn grits topping is optional but adds delightful crunch and classic deli roll texture., For make-ahead: After shaping rolls, refrigerate covered overnight during the second rise. Remove from refrigerator 30 minutes before baking to come to room temperature., To store: Keep in airtight container at room temperature up to 5 days or freeze wrapped properly for longer storage., Variations include substituting some bread flour with whole wheat flour, adding dried herbs, using seed toppings like sesame or poppy seeds, or topping with shredded cheese before baking.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Category: Bread, Sandwich Rolls
  • Cuisine: American, Sourdough Bread

Nutrition

  • Serving Size: 1 roll
  • Calories: Approximately 180-220 calories per roll (varies by size and exact ingredients)
  • Fat: Approximately 4 grams per roll
  • Carbohydrates: Approximately 35 grams per roll
  • Protein: Approximately 6 grams per roll