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.
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
Instructions
Prepare Dough
- Dissolve the active dry yeast in warm water. Let it sit for 5 to 10 minutes until the mixture becomes foamy.
- 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.
- Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
First Proofing
- 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
- 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.
- Let the shaped rolls rise uncovered for 20 to 30 minutes while preheating the oven to 400°F (200°C).
Bake
- 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.