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Soft & Fluffy Sesame Hoagie Rolls

These soft and fluffy sesame hoagie rolls are homemade sandwich buns with a tender crumb, golden crust, and nutty sesame seed topping. Perfect for subs, sandwiches, or sliders, this simple vegan-friendly recipe uses active dry yeast and basic pantry ingredients. Easy to prepare and bake, these rolls offer superior flavor and texture compared to store-bought options, with a crisp crust and chewy interior that hold up well to any filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Proofing time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 rolls
Course: Side Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 1/4 tsp active dry yeast 1 packet
  • 1 1/2 cups warm water about 110°F
  • 3 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 2 tbsp sesame seeds

Method
 

Prepare Dough
  1. Dissolve the active dry yeast in warm water. Let it sit for 5 to 10 minutes until the mixture becomes foamy.
  2. In a large bowl, combine granulated sugar, salt, and half of the flour. Add the yeast mixture and stir to combine. Gradually add the remaining flour until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
First Proofing
  1. Place the dough in a lightly oiled bowl and cover it. Let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Shape and Proof Rolls
  1. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a 6-inch log and place on a parchment-lined baking sheet. Lightly dampen the tops with water and sprinkle sesame seeds, pressing gently to adhere.
  2. Let the shaped rolls rise uncovered for 20 to 30 minutes while preheating the oven to 400°F (200°C).
Bake
  1. Bake the rolls for 15 to 20 minutes, or until golden brown and crusty on the outside. Remove from oven and let cool on a wire rack before slicing.

Notes

  • Use warm water around 110°F to properly activate the yeast.
  • Do not overproof the dough to avoid deflated rolls.
  • For a shinier crust, optionally brush rolls with water or plant-based milk before baking.
  • Store rolls in an airtight container for up to 2 days or freeze for up to 1 month.