Bread Machine Hoagie Rolls
These are the sub rolls I've been chasing for years: crackly on top, pillowy inside, strong enough for a meatball sub and bendy enough for a cheesesteak. The bread machine does the dough, you do ten minutes of shaping, and six hoagie rolls come out of the oven. My 13-year-old made these Bread Machine Hoagie Rolls on her first try, totally solo. If she can, you can.
Servings 6
Calories 399kcal
Equipment
- Bread Machine
Ingredients
- 266 grams warm water 1 cup + 2 tablespoons
- 4 tablespoons melted unsalted butter
- 1 tablespoon sea salt or kosher salt
- 480 grams bread flour 4 cups
- 2 tablespoons dried milk powder
- 1 ½ tablespoons sugar
- 1 tablespoon bread machine yeast
Topping
- 1 tablespoon butter melted
Instructions
- Place the water, butter, and salt in your bread machine, and then add the flour, milk powder, sugar, and yeast.
- Select the dough cycle and process according to the manufacturer’s instructions.
Shaping
- Divide the dough into 6 pieces, about 140 grams each. Flatted the dough with your hand and then form into a torpedo shape. Let the dough rest while you work on the other rolls, then return to the first and roll back and forth until it is 7-inches with a slight taper at the end.
- Place on a baking sheet lined with parchment paper about 3’ apart. Mist with spray oil. Cover with plastic.
- Let rise for 45 minutes.
Baking
- Preheat the oven to 375°F.
- Use a razor or sharp paring knife make a slash in the center of the buns down the middle, or make 3 slashes across the buns. Lightly brush the buns with butter.
- Bake for 25 to 28 minutes.
- Cool completely before serving.
Notes
Notes
Finish variations: Brush with water instead of butter for a paler, more matte crust, or use an egg wash (1 egg beaten with 1 teaspoon water) for a glossy, deli-style finish.
Storage: Keep at room temperature in a paper bag for up to 2 days, or freeze (sliced) for up to 3 months.
Leftover idea: Slice lengthwise, spread with garlic butter and chopped parsley, and broil for 2 minutes for instant garlic bread.
Finish variations: Brush with water instead of butter for a paler, more matte crust, or use an egg wash (1 egg beaten with 1 teaspoon water) for a glossy, deli-style finish.
Storage: Keep at room temperature in a paper bag for up to 2 days, or freeze (sliced) for up to 3 months.
Leftover idea: Slice lengthwise, spread with garlic butter and chopped parsley, and broil for 2 minutes for instant garlic bread.
Nutrition
Calories: 399kcal | Carbohydrates: 62g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 1192mg | Potassium: 123mg | Fiber: 2g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg