I am planning to make an Elk French Dip Sandwich tomorrow with a smoked ham from my elk this year. These hoagie rolls are inexpensive and easy to make, and you can scale the recipe down like I did to make only 6 rolls in the batch. Save leftover rolls for meatball subs, philly sandwiches, or brats.

I used this Hoagie Rolls Recipe from www.food.com and made some minor changes to it.

*Updated 3/31/13 with pictures.

Small Batch of Wheat Hoagie Rolls

Yield- 9 rolls

  • Half of 1/4 oz. package of yeast
  • 1 c warm water
  • 2 tsp. sugar
  • 2 T. vegetable oil
  • 1 tsp. salt
  • 2 1/4 c AP flour + 1 T. for kneading
  • 1/2 c whole wheat flour ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • In a mixing bowl, dissolve the yeast in warm water and add in sugar. Let is sit 2-3 minutes.
  • Add in oil, salt, and flour. Stir to combine with a wooden spoon.
  • If your bowl is large enough, add 1 T. flour to dough and knead right in the bowl until dough is smooth and elastic. No need to make more dishes. If this is not possible, knead dough on a lightly floured surface for 2-3 minutes.


  • Pull dough from bowl and spray with cooking spray to coat, put dough back into bowl turning once to coat the top.
  • Cover bowl with plastic wrap and let rise 45 minutes.
  • Punch dough down, turn onto lightly floured surface and divide into equal pieces.


  • Shape into ovals.
  • Carefully life with a pastry spatula or regular spatulta and place 2 inches apart on greased baking sheet.
  • With scissors, cut a 1/4-inch slash across top of each roll.
  • Let rise 10 more minutes.
  • Bake at 400 13-16 minutes until golden brown.


  • Remove from pan and cool for a few minutes. Slice with a bread knife. Slicing without a bread knife is not recommended, since these rolls are on the thinner side. These freeze well, I usually leave a few out for the week and freeze the rest.


Per Roll- 128 calories. For full nutrition stats, here’s the link. http://www.livestrong.com/recipes/mos-wheat-hoagies/


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