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–+ servings

Bread Machine Italian Hoagie Rolls

The perfect hoagie roll is all about texture - soft enough to bite easily but sturdy enough to hold generous fillings without collapsing. These rolls start in your bread machine for easy mixing.
Prep Time:20 minutes
Cook Time:19 minutes
Rise Time:1 hour 45 minutes
Total Time:2 hours 24 minutes

Equipment

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

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.
    ingredients layered in bread machine and dough cycle shown.
  • 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).
    dough evenly divided into 6 pieces.
  • 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.
    rolls stretched and placed on baking sheet with semolina.
  • 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.
    hoagie rolls cooling on 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

Calories: 416kcal | Carbohydrates: 61g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 632mg | Potassium: 123mg | Fiber: 3g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
Servings: 6 rolls
Calories: 416kcal
Author: Katie