You’ll love these homemade hoagie rolls.  They’ve become a regular item on our menu. We use homemade hoagie rolls for sandwiches and out-of-this-world garlic bread.

Last Updated on August 2, 2022 – Originally Posted September 4, 2017

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I see myself making these at least once a week. No more store-bought rolls for us! Many thanks!! ~ Lars

A few years ago The Man of the House (TMOTH) asked if I could make hoagie rolls. Hoagie rolls? I didn’t have a recipe, but I told him I’d check it out.

I found and adapted Pammy’s Hoagies recipe. Now we’ve got hoagie rolls!

These beauties are so soft. They’re perfect for sandwiches.  Just how you refer to that sandwich depends on where you’re from. 

You might call it a hoagie or a Cuban sandwich or a grinder.  Some people would say it’s a hero, Italian sandwich, sub or torpedo.  And don’t even get me started on weather the correct term is poor boy or po’boy!

Whatever name you use, these homemade hoagie rolls will do you proud in a sandwich!

How to Make Homemade Hoagie Rolls with a Bread Machine

I make the below recipe in my two-pound machine. It makes six hoagie rolls.  Note that you’ll be using the dough setting.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. I have a Zojirushi machine and with that I add the liquids first. 

homemade hoagie roll ingredients in the bread pan

Again, you’ll be using the dough setting. 

This dough may not form a smooth, round ball as it’s being kneaded.  It can look a little too wet.  For this recipe, that’s okay.  

When the dough is done put it on a lightly floured board and divide it into two equal sections. Then divide each of the two sections into three pieces. The goal is to get 6 balls of dough about the same size.

I use my bench scraper to help handle the dough. 

Here’s the bench scraper in action with challah dough.

Form the balls of dough into elongated ovals and place those on a greased cookie sheet.

Score or cut the rolls. The official tool for this is a lame. Before I bought my lame, I used a bread knife to score the rolls.

Cover the rolls with a clean, light-weight kitchen towel and let the dough rise for half an hour. Bake for 10 to 15 minutes in an oven preheated to 400 degrees. The rolls should be lightly browned.

Homemade Hoagie Roll Recipe for Bread Machine

Again, this is for a two-pound loaf using the dough cycle. 

1 cup water
2 ¾ cups bread flour
2 teaspoons sugar
4 teaspoons olive oil
1 teaspoon salt
2 ¼ teaspoons active dry yeast

Homemade Hoagie Rolls

You’ll love these homemade hoagie rolls. They've become a regular item on our menu. We use homemade hoagie rolls for sandwiches and out-of-this-world garlic bread.

4.78 from 9 votes

Print Pin Rate

Course: Bread Machine Recipes

Cuisine: American

Keyword: hoagie rolls, sub rolls

Yield: 6

Calories: 250kcal

Recommended Equipment

Flour Sack Towel

Bench Scraper

Lame

Ingredients

• 1 cup water
• 2 ¾ cups bread flour
• 2 teaspoons sugar
• 4 teaspoons olive oil
• 1 teaspoon salt
• 2 ¼ teaspoons active dry yeast

US Customary - Metric

Instructions

• I make this recipe in my two-pound machine. It makes six hoagie rolls.  Note that you'll be using the dough setting.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. I have a Zojirushi machine and with that I add the liquids first. 
• This dough may not form a smooth, round ball as it's being kneaded.  It can look a little too wet.  For this recipe, that's okay.  
• When the dough is done put it on a lightly floured board and divide it into two equal sections. Then divide each of the two sections into three pieces. The goal is to get 6 balls of dough about the same size. I use my bench scraper to help with this.
• Form the balls of dough into elongated ovals and place those on a greased cookie sheet.
• Score or cut the rolls. The official tool for this is a lame. Before I bought my lame, I used a bread knife to score the rolls.
  
• Cover the rolls with a clean, light-weight kitchen towel and let the dough rise for half an hour. Bake for 10 to 15 minutes in an oven preheated to 400 degrees. The rolls should be lightly browned.

Notes

This is a recipe for a two-pound machine. You’ll be using the dough setting.

High Altitude Instructions:   Note that this recipe was tested and developed at sea level.  If you're above 3,000 feet you'll need to make adjustments.  I have a page that gives general information about using your bread machine at high elevations.  

Metric Measurements: This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition

Serving: 1roll | Calories: 250kcal | Carbohydrates: 45g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 393mg | Potassium: 100mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

 

All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.