Hoagie rolls won't rise

Raw dough or baked?

Is it possible that you warmed the milk too much and killed a lot of yeast?

Also, they look under baked. Did you use Diastatic Malt?

Mini, these look baked to me. But just barely.

Yeast is 1.5%.

fast and shaping should start earlier, around 45 min.  Really knock the dough down, "punch it" or my favourite : drop the dough bowl firmly on the work bench sending a shock wave thru the dough.  :)  Divide dough and shape quickly.  If shaping is taking too long, the sizes seem to vary too much as the dough rises, you might try spreading out all the dough at the same time into a big rectangle, let it rest 10 min. to relax and then cut into 4 pieces to quickly roll up into logs.  Pinch shut and allow to rise seam side down under a smooth towel. 

Let them bake a little bit longer and when you think they are ready, heck, give em a few minutes more.  :)

Ever brush a baked roll with whole milk while hot?  Try it for a softer crust.

The bread looked interesting so I gave it a shot. For a first attempt they came out very well. The flavor is nice and the bite seems right. The bread was nice and soft and not chewy (tough) at all. This bread is substantial, and I think this is as it should be. These should elevate any po-boy type sandwich. I live close to New Orleans, thus the po-boy reference.

A very nice bread that can be made in 4 hours from start to finish.

I think if I were to bake these again, that 2 changes would be made.

1. Increase the hydration
2. Decrease the yeast

1.  The hydration seemed a little dry to me. I posted another post asking the opinions of others. HERE is the LINK to that post.

2.  I would decrease the yeast by at least 0.33% because the dough rose so fast. After the first hour the dough had more than tripled at room temp. The estimated room temp was 74F. Because they rose so quickly shaping was more challenging. Notice the air pockets in the top loaf pictured below. Decreasing the yeast would increase the fermentation time. And that should produce even more flavor.

Here are the formula with Baker’s Percentages in case anyone is interested.

Hoagies

https://www.ethanchlebowski.com/cooking-techniques-recipes/hoagie-rolls

INGREDIENTS (Four 10" rolls)

• 260 g 1% Milk* 65%
• 6 g Instant Dry Yeast (about 1 packet) 1.5%
• 8 g Diastatic Malt powder (optional) 2%
• 400 g Bread Flour (all-purpose works too) 100%
• 10 g Honey (or sugar) 2.5%
• 20 g Olive Oil 5%
• 8 g Salt 2%
• Egg wash: 1 egg white + spoonful of water
• Cornmeal for sprinkling

*Note: You could use a liquid mixture of equal parts whole milk and water. I prefer using all skim or 1% milk.

 METHOD

1. Mix the Dough - 5:00 pm to 5:20 pm

• Warm 260 g milk in the microwave for about 50 seconds. Ideally, the temperature is between 105-110 F to optimize yeast activity. Add 6 g of yeast along with 8 g diastatic malt powder and stir to combine. Let stand for 3-5 minutes until light foam surfaces and bubbles are visible. 
• Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.
• Meanwhile, add 400 g flour, 10 g honey, 20 g olive oil, and 8 g of salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes. Cover with plastic wrap and let rest for 15 minutes. 
• Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start kneading.

• Once rested, turn the dough out onto a clean counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading. Knead the dough until it is completely smooth and no longer sticky.
• After kneading the dough, cut off a piece and test for gluten development by carefully stretching the dough very thin to check for a see-through 'window' before tearing. 
• Note: The gluten window test is the key to understanding if the flour has been hydrated enough which is how gluten is developed. If the dough tears before getting to a slightly translucent window continue kneading for another couple of minutes.

• Once done kneading, add the dough to the mixing bowl and cover with plastic wrap. Let rise until doubled in size, about 45-60 minutes though it could take longer depending on the yeast, room/dough temperature..

• Once doubled in size, punch the dough down and divide into 4 equal portions, roughly 175 grams each.
• Using your fingertips lightly press and stretch and piece of dough into a rectangle about 8 inches wide and 1 inch thick. Tightly roll the rough from the bottom to the top. Press and seal the seam created on the bottom of the roll. Now, you should have a log of dough with the seam side down. Applying even pressure with the palm of your hands in the center of the dough begin gently rolling the log out into a cylinder, about 10 inches long. 
• Note: For shaping, just take a look at the video, it's hard to explain in words.
• Evenly sprinkle cornmeal on two baking sheets. Shape each hoagie roll and place 2 on each baking sheet. Cover lightly with plastic wrap or a towel and let the rolls proof until about 1.5 to 2 times in size, another 45-60 minutes.

• With 15 minutes of proofing left, preheat the oven to 375 F. Place an oven-safe pan or another baking sheet on the bottom rack of the oven. 
• Note: Ice will be dropped on the hot pan to help create a steamy environment for better oven spring.

• Using a razor or really sharp knife, score the hoagie rolls with one long slash at a 45-degree angle to allow for oven spring.
• Whisk the egg white and spoonful of water together. Using a brush, lightly spread the egg wash on the exterior to gives us a better crust. Sprinkle a little cornmeal over top. Note: At this point, you can sprinkle on toppings like sesame seeds, or herbs and spices if you would like.
• Place the rolls into the oven on the middle rack and toss in 4 to 5 ice cubes on the hot pan on the preheated pan which will create steam.
• Bake for 10 minutes then rotate the pan. Continue baking for another 8-10 minutes until the crust is golden brown and the internal temperature reaches 200 F.
• Let cool completely on a wire rack. I actually like to store these in a plastic bag for 1 day before making a hoagie.

My husband and I have noticed that when this type of bread is cut open, and a "V" cut is used instead of a "---" straight cut, the sandwich holds itself together better while holding and eating.  Subtle but effective.

I also prefer light brown sugar to honey and as substitute for lack of active malt. I add the same weight as the yeast.  For a sweeter bread, increase the sugar.

Reminds me of the Subway bread (roll, bun, whatever) copycat recipe from last year.

https://www.thefreshloaf.com/node/65459/overpowered-subway-bread-recipe-open-source-original

I had an idea on why the buns (in the OP) didn't brown.

The yeast may have eaten up all the sugar.

With no malt powder to make more sugar out of starch, maybe... the yeast ate all the sugar, and none was left to create browning.

The best hoagie rolls are available at Wawa, based in Philadelphia.  They are locally known as "Italian rolls".  I'm surprise they haven't been mentioned in this thread.   There are Wawa locations in other regions, but the home-market products are the real deal.

Does anyone hail from Phila-south NJ-Delaware on this board?   These type of rolls are everywhere.  And good. 

I don't have a recipe or method to offer, hopefully someone with knowledge and experience can chime in.