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.
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.