Size of roll is up to you. I wanted larger rolls and instead of 18 smaller ones I did 8 larger rolls each about 8-10 ounces each. I made them longer, subroll size. I also made the cut slit on the side not the top. I cut it most of the length of dough so I had top golden brown and slightly domed with a slightly flatter side or bottom. This made a more authentic looking Hoagie roll in my opinion. They turned out great and was perfect for kielbasa with sauerkraut. Would also be great for a chicken parm hero or meatball sub.

This is with the egg wash and extra long rolls

I just love a great hoagie! And this is perfect! Also, you can make it into just a salad, by not using hoagies:)

My reciepe.....

Easy and delicious. Nothing better than making your own loaded hoagie.

This hearty and delicious sandwich is made with a homemade semolina hoagie roll, tender Wagyu beef meatballs, tomato sauce, provolone cheese, and mozzarella cheese! The sauce-covered meatballs, melted cheese, and freshly baked bread tastes as good as it looks! This is one of our favorite sandwich recipes! Try it today!

This is a great sandwich for lunch or dinner...This sandwich was created from my childhood favorite as a kid...enjoy!

Quick breakfast sausage roll

This Italian hoagie features layers of provolone, ham, capicolla, salami, and marinated iceberg lettuce, all nestled in a fresh Italian roll. Topped with tomato, banana peppers, and a zesty mix of mayo and Dijon, it’s the perfect balance of savory, tangy, and crunchy.• Watch the full video on my channel (link in profile)

Amazingly enough, this comes together great! Try it

These are a somewhat gourmet version of the American breakfast sandwich with an Aussie twist - BBQ sauce and rolls! My Aussie boyfriend affectionately calls these "Mindy heroes" and I threw them together after he wanted something like the Starbucks breakfast sandwiches we ate in the US. Our favorite bread to use for them is the triangle shaped Vitastic Turkish rolls, but crusty fresh bread rolls like tiger rolls work great too! Use whatever cheese you fancy, but I recommend Gouda or Swiss. You may need to vary the bacon cooking time depending on thickness and how crispy you want it. Also be careful with the rolls and don't let them get too dry. The recipe is extremely easy to adjust to make just one or make for more than 2 people.