Bread Machine Italian Hoagie Rolls
I’m a firm believer in sandwiches for dinner. But not without good bread. These bread machine hoagie rolls are soft and sturdy and will hold up to any fillings. Bread machine recipes are what you need to make everyday homemade bread easy.
Bread Machine Italian Hoagie Rolls
Equipment
- Bread machine
Ingredients
Dough
- 3½ cups bread flour
- 1¼ cups water room temperature
- 3 tablespoons sugar
- 2½ teaspoons instant yeast
- 1½ teaspoons salt
- ¼ cup vegetable oil
Extra
- Semolina or cornmeal for dusting pan
- 2 tablespoons melted butter for brushing tops
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Instructions
- Load. Place ingredients in the bread machine pan in the manufacturer’s recommended order (typically wet ingredients first, then dry, with yeast last). Select the "Dough" cycle.
- Check. After 5-10 minutes of kneading, check the dough consistency. It should form a soft ball that clears the sides but sticks slightly to the bottom. Add flour or water by the tablespoon if needed.
- Divide. When the dough cycle completes, turn the dough onto a lightly floured surface. Divide into 8 equal pieces (about 4 ounces each).
- Rest. Shape pieces into loose logs, cover with greased plastic wrap and let rest for 10 minutes.
- Shape. Form each piece into an 8-inch oval roll by gently stretching. Pull edges under and pinch seams on the bottom.
- Rise. Place rolls on a baking sheet dusted with semolina. Cover with greased plastic wrap. Let rise in a warm place for 45 minutes until quite puffy.
- Prepare. Preheat oven to 425°F. Gently brush the rolls with two tablespoons of melted butter. Make 3 very light diagonal slashes across the top if desired.
- Bake. Bake 15-19 minutes until light golden brown.
- Finish. Remove from oven. Cover rolls with a light kitchen towel and cool on a wire rack.
Notes
- Covering the rolls while cooling traps just enough moisture to keep the crust tender while still allowing excess steam to escape.
- Store completely cooled rolls in plastic bags at room temperature for up to 2 days, or freeze for longer storage.
Nutrition
The texture is what helps them not to fall apart. The dough is enriched with oil and sugar, making it tender, and the bread flour gives the protein and structure.
Really watch the dough at the beginning and adjust it with small amounts of flour or water as you need it. Getting it right will help them rise and hold their shape.
Tips for Success
The 10-minute rest before the final rise is important. It prevents the rolls from shrinking back.
Use semolina or cornmeal on the baking sheet to prevent sticking.
They should feel very light when they are done baking. If they feel heavy, they need a few more minutes in the oven.
Make very shallow slashes on top – deep cuts will create a crusty texture (which is nice for boule bread, but that’s not what we’re going for here).
Ingredients and Equipment
Bread Flour: Essential for proper structure – all-purpose flour won’t work here. Sorry.
Instant Yeast: Mix directly with dry ingredients. You don’t need to activate yeast. Trust me.
Oil: Creates a soft texture – don’t substitute butter.
Bread Machine: Must be at least 1.5 lb capacity – smaller machines can’t handle this amount of dough
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Make It Your Own
This dough is pretty versatile.
- Swap in whole wheat flour for up to 1 cup of the bread flour (add an extra tablespoon of water).
- Top with everything bagel seasoning.
- Shape into 12 smaller rolls for sliders (reduce baking time to 12-15 minutes).
- Turn leftover rolls into garlic bread or homemade croutons.
Once you’ve made these a few times, they’ll quickly become a regular part of your kitchen routine. They’re practical and cost far less than bakery rolls. Keep a batch in the freezer for everything from basic lunches to loaded Italian subs.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
