I wanted a soft sourdough sub bun reminiscent of Jimmy Johns. This hits the mark and they are fun (and easy!) to make! This recipe will use a cup of discard for sourdough flavor, and commercial yeast for the rise.
Using your sourdough discard here will give these buns lots of good sourdough flavor, and is a great way to use up any excess starter. A hint of sourdough tang takes breads to the next level, like these sourdough discard pancakes, and this sourdough discard cornbread. I love it in these hoagie rolls!
Quick Look: Sourdough Discard Hoagie Rolls
- Recipe Name: Sourdough Discard Hoagie Rolls
- Ready In: 3 hours.
- Makes: 8 large or 16 small hoagie rolls.
- Calories: 330 calories per serving.
- Main Ingredients: Flour, sourdough discard, water, oil, sugar, active dry yeast.
- Why You'll Love It: The best base for all manner of sandwiches (cold cuts, French dips, Philly cheesesteaks, etc.). They're super soft, but sturdy enough to stand up to lots of fillings. These buns come together quickly (by sourdough standards), and use a whole cup of discard.
SUMMARIZE & SAVE THIS CONTENT ON
These hoagie rolls/sub buns/whatever you want to call them will totally up your sandwich game. (Are you into really good deli sandwiches at home? I feel like this is a natural extension of good homemade bread. Maybe this is a totally unfounded assumption I have of sourdough people, but might I suggest you also try this ever-popular soft sourdough sandwich bread, and this sourdough pita pocket bread for some more sublime sandwiches.)
A completely optional step, but one that adds so much good texture and little something extra special to these is the corn grits topping. The extra crunch is so good on the soft buns!
Jump to:
- Quick Look: Sourdough Discard Hoagie Rolls
- Why You’ll Love These Sourdough Discard Hoagie Rolls
- Key Ingredients
- Easy Substitutions + Variations
- How to Make Homemade Sourdough Discard Hoagie Rolls
- Expert Tips
- Sourdough Discard Hoagie Roll FAQs
- Storage + Make Ahead
- Other Sourdough Recipes to Consider....
- Sourdough Discard Hoagie Rolls
Why You’ll Love These Sourdough Discard Hoagie Rolls
- Makes the best sub buns - Seriously, they're the best! SO soft, they toast up beautifully, and they can handle a lot of fillings. If you have these rolls ready to rumble, you're already on your way to a top tier sandwich.
- A distinct sourdough flavor - Since there's a whole cup of discard in these, they have great sourdough flavor!
- Ready in just 3 hours - You can have these ready in just a few hours. If you mix them in the morning, you can be eating them for lunch. They're great for a last-minute meal idea!
- People won't believe you made them 😉 - Seriously, I've made these for friends before and their jaws DROPPED when they asked where I got them and I told them I made them.
These are incredible!!!!! Unreal. Absolutely delicious. I’ve always put off making sub rolls but decided to give this recipe a try and I am so glad that I did. This recipe is perfect and really so easy. Store bought sub rolls are ruined forever for me now, haha. Thank you!!!!!!
- Chloe
Key Ingredients
Probably you already have everything to make these!
- Yeast - This is a discard recipe, so we're using dry active yeast here to get a good rise.
- Sugar - Sugar makes these softer, helps them rise, makes them last longer, helps them to brown, and gives them a more rounded flavor. Sugar is kind of the MVP.
- Water - The liquid of choice.
- Sourdough discard - A cup of discard is in these rolls. It's a great way to use up lots of discard, and the discard gives them really good flavor. Just keep in mind the older your discard is, the more sour it will be. Give it a sniff before you use it!
- Oil - I use vegetable oil, but any neutral oil will do.
- Flour - I've made these with lots of different flour ratios, but my favorite is half all purpose and half bread flour. I think it gives them the perfect amount of chewiness. But if you want to do all all purpose or all bread flour, that will work just fine!
- Salt - Coming at you having recently majorly miscalculated how much salt to put in a recipe and can tell you with renewed confidence - DO NOT FORGET THE SALT.
- Corn grits - Optional, but so good! Sprinkle the rolls with corn grits before baking. The teeniest bit of crunch on the top is *chef's kiss* on these soft rolls.
(See recipe card for quantities.)
Easy Substitutions + Variations
The flour: I think these rolls have the best texture with half bread flour and half all purpose flour, but if you prefer, you can use all of one.
The oil: A neutral oil works best here (such as canola or vegetable), but you can use any oil you like. I've made these with olive oil, and it's not the best flavor in my opinion, but totally works!
Honey instead of sugar: Several commenters have said they've successfully replaced the sugar with honey in this recipe. They have noted they needed to use a bit more flour to compensate for the extra liquid.
Make a parmesan-herb roll: Instead of using the corn grits, sprinkle the buns with Italian herbs and parmesan before baking.
How to Make Homemade Sourdough Discard Hoagie Rolls
- Step 1: Mix the dough until fully combined.
- Step 2: Knead until smooth (this is easiest in a stand mixer, but can be done by hand!)
- Step 3: Let rise until doubled in size.
- Step 4: Divide into pieces depending on how many buns you're making. Shape and let rise again.
- Step 5: Brush the risen buns with water, sprinkle with corn grits, and score, then bake!
- Step 6: Cool completely, then proceed with the best sandwiches ever!
Expert Tips
- You can knead these by hand! - It's definitely easier in a stand mixer, but you can knead these by hand. This is a fairly sticky dough, so just be mindful to add enough flour to prevent sticking, but be careful to not add too much.
- Sizing - You can make large hoagie buns by dividing the dough into 8 equal portions, or make smaller ones (think the kid-size sandwiches at Jimmy Johns) buy dividing them into 16. I like to do a combo of some big and some small.
- Shaping buns - Whatever method you like to use for breads you bake in a loaf pan will work here. You can head over to this all-butter sourdough sandwich loaf recipe to see a photo step-by-step of how I do it.
Sourdough Discard Hoagie Roll FAQs
Yes! Several readers in the comment section have noted that they've done this successfully. They have mentioned needing to use extra flour OR reduced water to compensate for the extra liquid in the dough.
The sky is the limit! These are good for every type of sandwich, but here are some ideas to get your sandwich juices flowing:
- Cold cuts. Go to your favorite deli and get wild!
- Grinders - I made THE viral Tick Tok grinder on these, and they did not disappoint! (They're the sandwich photographed in this post, and taking up approximately half of my camera roll). Cold subs, hot subs, they are all good on these rolls!
- French dip sandwiches - Toast these so they hold up to all the dipping.
- Philly cheesesteaks - You can't go wrong with a Philly, especially on these rolls.
Storage + Make Ahead
Optimal freshness for serving: You can't beat a hoagie roll baked on the same day you're eating it. I like to serve these the same day they're baked (after they've cooled completely!), but they'll be really fresh for the first 24 hours after baking.
Storing at room temperature: These will keep for up to 3 days in an airtight bag.
Freezing: You can freeze these in an airtight bag for up to 3 months. Thaw at room temperature.
What to do with stale hoagie buns: Stale buns are great for making homemade croutons or homemade breadcrumbs. You can also start a stash of frozen bread and save it up to make this sourdough stuffing for Thanksgiving.
Other Sourdough Recipes to Consider....
If you make these Sourdough Discard Hoagie Rolls, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Pinterest so I can see your creations!
Sourdough Discard Hoagie Rolls
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
Directions
- Combine the yeast, sugar, water, starter, and oil in a the bowl of a stand mixer fitted with the paddle attachment. Add the flours and salt and mix until combined. Switch to the dough hook and knead on low speed until smooth - about 5 minutes. Cover and rise for 1-1 ½ hours, until roughly doubled in size.Turn dough out onto a lightly floured surface. Divide into 8 equal portions - about 200 grams each (or 16 (100 gram) portions if making mini rolls). Shape into loaves and place on parchment-lined baking sheets. Cover and rise 45 minutes longer, until noticeably puffed up.Preheat oven to 400 degrees. Brush loaves with water, sprinkle with corn grits (if using), and score lightly down the centers. Bake 18-20 minutes, until baked through to an internal temperature between 200 and 210 degrees and lightly browned. Transfer to a wire rack to cool.These rolls will keep for up to 5 days in an airtight container at room temperature.
Notes
- For 8 rolls, divide dough into 200 gram portions
- For 12 rolls, divide dough into 133 gram portions
- For 16 rolls, divide dough into 100 gram portions Flour - If you prefer to use all all-purpose flour or all bread flour, feel free! I like to do half and half for the my preferred level of chewiness. Oil - Any neutral oil will work here.
Michelle says
This has, by far, been one of the best recipes I’ve tried! Super easy! Rolls came out perfect! Taste great! I may try this for a sandwich loaf bread or longer baguette type.
Jacey says
My son who is super picky loves this recipe! Thank you!!
Angie says
Nice looking grinder! How did you make these? I see that the cheese is melted. Do you have a special sauce recipe?
Also can I ferment these a little longer in the fridge at some point?
mandyjackson says
Hi Angie, I loosely follow this recipe: https://www.thecountrycook.net/tik-tok-grinder-salad-sandwich/ only using ham and salami for meats. The grinder salad I make exactly as written and it is so good!
You can do a slightly shorter first rise, then shape and refrigerate. I’d bake straight from the fridge here if they look like they’ve risen enough. You could also refrigerate for the bulk ferment, shape, then do a longer second rise before baking. It is very flexible 🙂
Emily says
Made these and they turned our PERFECT. Thanks for a great recipe! ♥️
Faith h says
This recipe was easy to follow and ooh my, it made the BEST sub sandwiches!! Definitely will be keeping this recipe.
Claudia H says
I had 8 rolls that were 200g each. I’ll have to se hire they come out!
Steve says
I noticed that adding the weights of all the ingredients the dough weighs roughly 1604 grams. This would make 12 133 gram rolls.
Heather says
Is it quick yeast?
mandyjackson says
Hi Heather, I use active dry yeast (not instant yeast) for these.
Desarae’ Waggoner says
Would this work as a no yeast/active starter recipe? We have to bulk/long ferment for allergies.
mandyjackson says
Hi Desarae - the texture would be different, but I think it's definitely worth a try!
CY says
My experience has not been great with sub roll recipes, so I did not have high expectations. Finally, a winner!!! They were everything a good sub bread should be. I did add 8oz. of freshly ground kamut wheat to replace some of the bread flour as I like to include whole grains, so I increased the water slightly. I also added 1 1/2 t. diastatic malt powder because I had it out. So even with the fresh wheat addition, these were so soft, really puffed up in the oven and even held up to being meatball sub rolls. ...and I used my discard straight out of the fridge. Outstanding! A keeper! Thank you!
Billy says
2 tablespoons of yeast seems.to be a lot of yeast. Could you perhaps have meant 2 teaspoons
mandyjackson says
Hi Billy - 2 tablespoons is the correct amount.
AMK says
Hi there! If i want to incorporate half the flour for a white wheat, do you suggest maybe 375g white wheat, 200g each bread flour and all purpose? Would I need to increase water a bit too? Thanks in advance!
mandyjackson says
I’ve not used white wheat in this, but I think you’re on the right track replacing 25% of the flour with it. You may want to add an extra 10 or so grams of water. Let me know how it goes if you try it! 🙂
Chloe says
OMG. These are incredible!!!!! Unreal. Absolutely delicious. I’ve always put off making sub rolls but decided to give this recipe a try and I am so glad that I did. This recipe is perfect and really so easy. Store bought sub rolls are ruined forever for me now, haha. Thank you!!!!!!
Jess says
Fantastic! I switched out the sugar(ran out) for honey 48g and dropped the water to 412g. They turned out perfect!! Can’t wait to try other recipes.
Lu says
Came together pretty quick and easy. I did sub honey for sugar… although did have to add more flour. Baked up beautifully! Excited to make a sandwich using these hoagie rolls!
Carissa H. says
Woah. First time with this recipe, and it was a success!! What an awesome way to use up discard. The recipe turned out such handsome loaves. Crusty, airy, and delicious. Well rounded flavor and a beautiful crumb. SO easy too. Wow. Thanks for this.
Sabrina Pericich says
Fabulous! Mine were a bit rounder, but they turned out fantastic. Thank you so much!
Michele says
These were the best buns ever. The texture and flavour was perfect, I love how quick they are to make. I used them for sub sandwiches and beef dips. Fabulous recipe !!!
Liz says
It’s on its first rise!!
Dough smells amazing!
You might correct directions
(Makes 12 is above) and then you say cut in 8 equal about 133 g.
8 equal is roughly 200g ea
12 equal is roughly 133g
Helps when there’s a 2 person house hold and have to reduce the recipe.
I’m very excited to make these!
Mandy says
Good catch - thanks for letting me know! Just fixed it. Hope you love these!!
Barbie says
Hello
Can you use honey instead of sugar and is it the same ratio?
Mandy says
Hi Barbie! I’ve never tried this recipe with honey, but if you look through the comments, others have done it successfully! The comments I saw noted adding more flour than in the original recipe.