Finally found a homemade seeded hoagie roll recipe that mimics the texture and taste of the hoagie rolls found across Philly. Despite being available in most hoagie shops, a good seeded roll is hard to find in grocery stores. You’re more likely to see the more ubiquitous Amoroso, which is more sponges and bland than I would prefer.
I’ve tried a few other recipes, such as those by Joe Rosenthal and Joe Beddia, but these have turned out too dense. My goal has been to imitate the Liscio’s roll that is common in Philly hoagie shops. [This recipe by Charlie Anderson](https://www.charlieandersoncooking.com/recipes/artisan-cheesesteak-rolls) really hits the nail on the head. I’ll definitely be making more of these and improve on shaping.
by districtultra
2 Comments
What did you end up using as a cooking vessel?
As a fellow lover of Philly-style hoagies, I can totally relate! It’s always exciting to find a recipe that truly mimics the texture and taste of the hoagie rolls found in the city. It’s disappointing that good seeded rolls are hard to find in grocery stores, but I’m glad you found a recipe that works for you. I’ve also tried Joe Rosenthal and Joe Beddia’s recipes, but I agree that they can be too dense. I’ll definitely be checking out Charlie Anderson’s recipe – thanks for sharing! Happy hoagie-making!