Introduction

If you have sourdough starter discard sitting around, turn it into delicious hoagie rolls with this easy recipe. These soft, flavorful rolls are perfect for sandwiches or serving alongside your favorite meal. The combination of flours and a touch of sweetness gives them a wonderful texture and taste.

Three oval-shaped bread loaves rest on a white cloth, which is softly wrinkled and placed on a white marbled surface. Each loaf has a golden-brown crust with light yellow cornmeal sprinkled over the top, showing spots of crisp, toasted texture. The breads have smooth, slightly puffy surfaces with some gentle marks and a soft matte finish. The warm tones of the bread contrast against the bright white cloth and marbled background, creating a cozy and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

21 grams (2 tablespoons) active dry yeast
60 grams (¼ cup) sugar
420 grams (2 cups) warm water
236 grams (1 cup) sourdough starter discard at room temperature
70 grams (⅓ cup) vegetable oil
390 grams (2 ½ cups) all purpose flour
390 grams (2 ½ cups) bread flour
18 grams (2 teaspoons) salt
For topping: corn grits (optional)

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, sugar, warm water, sourdough starter discard, and vegetable oil. Mix briefly to combine.
Step 2: Add the all purpose flour, bread flour, and salt to the bowl. Mix until the ingredients come together, then switch to the dough hook attachment.
Step 3: Knead the dough on low speed with the dough hook until smooth and elastic, about 5 minutes. Cover the bowl and let the dough rise for 1 to 1 ½ hours, until roughly doubled in size.
Step 4: Turn the dough out onto a lightly floured surface. Divide it into 8 equal portions, about 200 grams each. For mini rolls, divide into 16 portions of about 100 grams each.
Step 5: Shape each portion into a loaf and place on parchment-lined baking sheets. Cover the rolls and let them rise again for 45 minutes, until noticeably puffed up.
Step 6: Preheat your oven to 400°F (200°C). Lightly brush each loaf with water, sprinkle with corn grits if using, and lightly score down the center of each roll.
Step 7: Bake the rolls for 18 to 20 minutes, until they are baked through and reach an internal temperature between 200 and 210°F. They should be lightly browned on top.
Step 8: Transfer the rolls to a wire rack to cool before serving.

Tips & Variations

Use a kitchen scale to weigh your ingredients for best results and consistent dough texture.
For a richer flavor, substitute vegetable oil with olive oil or melted butter.
Try adding herbs like rosemary or garlic powder to the dough for extra aroma.
If you prefer a crustier roll, increase oven temperature slightly or bake on a stone.
Corn grits on top add nice texture but can be omitted if unavailable.

Storage

Store the hoagie rolls in an airtight container at room temperature for up to 5 days. To refresh the crust, warm them in a preheated oven at 350°F (175°C) for 5-10 minutes before serving. For longer storage, freeze the cooled rolls in a freezer bag for up to 3 months; thaw at room temperature before reheating.

How to Serve

Four freshly baked oval bread loaves with a light golden crust and a dusting of yellow cornmeal on top are placed casually on a white textured cloth. The bread has a soft, slightly cracked surface with gentle browning, showing their warm, fluffy inside. The scene is set against a white marbled texture surface, adding a clean and elegant touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active starter, but reduce the yeast slightly or omit it to prevent the dough from over-fermenting and becoming too sour.

What if I don’t have both all purpose and bread flour?

You can use all purpose flour alone, though the rolls may be a bit less chewy. Bread flour adds extra gluten for better structure, so the texture might differ slightly.