Master the Philadelphia Hoagie Roll at Home

Learn how to make authentic Philadelphia-style hoagie rolls with a soft, light and airy interior, a thin, pliable crust, toasted sesame seeds, and that signature cornmeal bottom.

This 26-page step-by-step PDF guide walks you through the entire process using a poolish and active dry yeast—from preparing the preferment and mixing the dough to fermentation, lamination-style shaping, seeding, overnight cold proofing, scoring, steaming, and baking.

Inside, you'll also learn about baker’s percentages, flour selection, hydration, dough temperature, ingredient functions, substitutions, troubleshooting, and the techniques I use to achieve strong oven spring and a light, open crumb.

Designed specifically for sandwiches, these rolls are sturdy enough to hold a loaded cheesesteak or hoagie while remaining soft, chewy, and easy to eat.

Whether you're making a classic Philly cheesesteak, Italian hoagie, or your favorite sandwich, this guide gives you the complete formula and process to make the bread the star of the sandwich.