Tasty Sourdough Discard Hoagie Rolls

Making your own sandwich rolls might seem like something best left to professional bakers, especially when you’re juggling work deadlines and family commitments. After all, most of us barely find time to grab dinner on busy weeknights, let alone tackle homemade bread projects – and that sourdough discard in your fridge isn’t making things any easier.

But these sourdough discard hoagie rolls are a game-changer: they’re straightforward to make, help reduce food waste, and give you that fresh-baked bread experience without requiring expert-level baking skills or hours of hands-on time.

What Kind of Sourdough Discard Should I Use?

When it comes to sourdough discard, you’ve got plenty of flexibility for this recipe. You can use discard that’s been stored in the fridge for up to a week, or even freshly discarded starter that hasn’t been fed – both will work great since we’re also using commercial yeast here. The discard doesn’t need to be at peak activity since it’s mainly adding flavor rather than providing the rise. Just make sure your discard isn’t too old or showing any signs of mold, and give it a quick stir before measuring as the liquid tends to separate when stored. If you’re new to sourdough, don’t stress too much about the exact timing of when you last fed your starter before using the discard in this recipe.

Options for Substitutions

While some ingredients are key for these rolls, there’s still room for some helpful substitutions:

• Sourdough discard: This is pretty important for the flavor and texture, but if you’re completely out, you can replace it with 1 cup of Greek yogurt or buttermilk. Keep in mind this will change the classic sourdough taste.
• Bread flour: For best results, don’t skip the bread flour – it’s crucial for that chewy hoagie texture. But in a pinch, you can use all all-purpose flour; just know your rolls won’t be quite as chewy.
• Vegetable oil: Feel free to swap this with any neutral oil like canola, sunflower, or even light olive oil. Melted butter works too, though it might make the rolls slightly richer.
• Corn grits: For the topping, you can use cornmeal, semolina, or even sesame seeds instead. Or skip the topping altogether – the rolls will still be great!
• Active dry yeast: You can use instant yeast instead – just reduce the amount to 1½ tablespoons and skip the proofing step in warm water.

Watch Out for These Mistakes While Baking

The temperature of your water is crucial when making these hoagie rolls – too hot will kill the yeast, while too cold won’t activate it properly, so aim for water that feels warm but not hot to the touch (around 105-110°F). Working with sourdough discard can be tricky, but make sure your discard is at room temperature before mixing it into the dough, as cold discard can slow down the fermentation process and affect the final texture of your rolls. When shaping the rolls, avoid the common mistake of not creating enough surface tension – proper shaping with a tight outer skin will help your rolls hold their shape and rise upward instead of spreading outward during baking. For the best crust development, don’t skip creating steam in your oven by placing a pan of hot water on the bottom rack while baking, and resist the urge to cut into the rolls right away – letting them cool for at least 20 minutes allows the crumb structure to set properly.

What to Serve With Hoagie Rolls?

Fresh hoagie rolls are perfect for creating all kinds of tasty sandwiches! Load them up with classic Italian cold cuts, provolone cheese, shredded lettuce, tomatoes, and a drizzle of oil and vinegar for a traditional Italian sub. These rolls are also great for hot sandwiches – try filling them with meatballs and marinara sauce, or make a Philly cheesesteak with sautéed onions and melted cheese. For a simple lunch option, you can slice them in half and serve them alongside a bowl of soup or a fresh garden salad. The slightly tangy flavor from the sourdough discard makes these rolls extra special no matter how you use them.

Storage Instructions

Keep Fresh: These hoagie rolls stay fresh at room temperature for up to 2 days when stored in a paper bag or bread box. The paper bag helps maintain that perfect crusty exterior while keeping the inside soft. If you’re not planning to eat them within 2 days, it’s best to freeze them.

Freeze: These rolls are perfect for freezing! Let them cool completely, then pop them into a freezer bag, squeeze out the air, and freeze for up to 3 months. I like to slice them before freezing so they’re ready to go when I need them for sandwiches.

Refresh: To bring back that fresh-baked taste, just pop a frozen roll in a 350°F oven for about 5-7 minutes. If you’re using room temperature rolls that have gotten a bit firm, sprinkle them with a little water and heat for 3-5 minutes – they’ll taste almost like fresh-baked!

Preparation Time	15-20 minutes
Cooking Time	18-20 minutes
Total Time	1.5-2 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 40-50 g
• Fat: 80-90 g
• Carbohydrates: 350-370 g

Ingredients

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

Step 1: Prepare the Dough

In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, water, starter, and oil.

Once combined, add the flours and salt to the mixture.

Mix everything together until well combined.

Step 2: Knead the Dough

Switch the stand mixer to the dough hook attachment.

Knead the dough on low speed until it becomes smooth, which will take about 5 minutes.

Once kneaded, cover the bowl and let the dough rise at room temperature for 1 to 1 and a half hours or until it doubles in size.

Step 3: Shape the Dough

After the dough has risen, turn it out onto a lightly floured surface.

Divide the dough into 8 equal portions, approximately 133 grams each (or into 16 portions if making mini rolls).

Shape each portion into a loaf and place them on parchment-lined baking sheets.

Cover the shaped loaves and allow them to rise for an additional 45 minutes, or until they are noticeably puffed up.

Step 4: Preheat Oven and Prepare Loaves

Preheat your oven to 400°F (204°C).

Brush the tops of the risen loaves with water and sprinkle with corn grits if desired.

Lightly score down the centers of each loaf to allow for expansion during baking.

Step 5: Bake the Loaves

Bake the loaves in the preheated oven for 18-20 minutes.

The rolls are done when they have an internal temperature between 200°F and 210°F (93°C to 99°C) and are lightly browned.

Once baked, transfer the loaves to a wire rack to cool completely.

Step 6: Store and Enjoy

These rolls will keep for up to 5 days when stored in an airtight container at room temperature.

Enjoy them fresh or as part of your favorite meal.