You’ll love these homemade hoagie rolls. They’ve become a regular item on our menu. We use them for sandwiches and for delicious garlic bread.
Last Updated on September 22, 2023 – Originally Posted September 4, 2017
Featured Comment
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 asked if I could make hoagie rolls. I didn’t have a recipe at the time, so I adapted Pammy’s Hoagies dough recipe and refined it for use in a bread machine. The result: soft, tender rolls perfect for sandwiches.
Depending on where you live, that sandwich might be called a hoagie, grinder, sub, hero, Italian, torpedo, Cuban, or po’boy. Whatever the name, these rolls are sturdy enough for hearty fillings yet soft enough to enjoy on their own.
FAQ for This Recipe
- If you’re unsure about yeast types (active dry, instant, bread machine yeast, or quick-rise), check a reliable guide to understand the differences and how to substitute between them.
- Bread machines come in various sizes. If your machine is smaller or larger than the one used here, convert the recipe to match your machine’s capacity.
- If you’re deciding between bread flour and all-purpose flour, know that bread flour gives more structure and chew while all-purpose produces slightly softer crumbs.
How to Make Homemade Hoagie Rolls with a Bread Machine
I make this recipe in a two-pound bread machine. It yields six hoagie rolls. Use the dough setting on your machine.
Follow your machine’s instructions for ingredient order. In many machines (for example Zojirushi), liquids go in first, then dry ingredients, with yeast added last.
Homemade hoagie roll ingredients in the bread pan
The dough may not form a perfectly smooth ball during kneading and can appear slightly wet. That’s normal for this formula.
When the dough cycle finishes, transfer the dough to a lightly floured board. Divide it into two equal portions, then divide each portion into three pieces so you have six even dough balls. A bench scraper helps handle the dough cleanly.
Bench scraper in use
Shape each piece into an elongated oval and place them on a greased baking sheet. Score the tops with a sharp knife or a lame to control how the rolls expand during baking.
Cover the rolls with a clean, lightweight towel and let them rise for about 30 minutes. Bake in a 400°F (204°C) oven for 10–15 minutes until the tops are lightly browned.
Homemade Hoagie Roll Recipe for Bread Machine
Recipe for a two-pound machine using the dough cycle. Makes 6 rolls.
Ingredients:
- 1 cup water (236.6 ml)
- 2 3/4 cups bread flour (about 344 g)
- 2 teaspoons sugar
- 4 teaspoons olive oil
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
Metric measurements above are approximate conversions; weigh flour for best consistency.
Instructions
- Set your bread machine to the dough cycle and add ingredients according to the machine’s instructions (liquids first if your machine requires it).
- Let the machine complete the knead and first rise on the dough cycle.
- When the cycle finishes, turn the dough onto a lightly floured surface and divide into six equal pieces.
- Shape each piece into an elongated roll and place on a greased baking sheet. Score the tops as desired.
- Cover with a light towel and let rise about 30 minutes, until slightly puffy.
- Bake in a preheated 400°F (204°C) oven for 10–15 minutes until lightly browned. Cool on a rack before slicing.
Notes
Two-pound machine: This recipe was developed for a two-pound bread machine and uses the dough setting.
High altitude: The recipe was developed at sea level. If you live above 3,000 feet, adjustments to flour, liquid, or yeast may be necessary.
Tools that help: bench scraper, a sharp knife or lame for scoring, and a flour sack towel for covering the rolls during the final rise.
Nutrition (per roll)
Calories: 250 kcal | Carbohydrates: 45 g | Protein: 9 g | Fat: 4 g | Fiber: 3 g
All nutrition information is an estimate for guidance only.
