Super soft, homemade hoagie rolls from the bread machine (and rolled by hand on the counter).
These homemade bread machine hoagie rolls are so incredibly soft and elevate any sandwich you make with them.
These are so easy because the bread machine does the hard work, and you get to do the fun part, which is rolling them up! It's only about 10 minutes of hands-on time, while the rest is spent in the machine, rising or baking.
Use these any time you're having French dips, or try them with these Chicken Salad Sandwiches.
Try these other related recipes.
Homemade Bread Machine Hoagie Rolls
Soft, melt-in-your-mouth hoagie rolls recipe using the bread machine dough cycle.
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Servings: 6 rolls
Calories: 297kcal
Cost: $0.10
Ingredients
- 3 ¼ cups bread flour
- 2 large eggs
- ¾ cups water
- 2 tablespoon milk
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 ½ teaspoon instant yeast
- 3 tablespoon butter
Instructions
- Add all ingredients to bread machine and set to dough only cycle.
- When cycle is complete, turn dough out onto a floured surface. Using a dough scraper or knife, divide dough into six equal parts.
- Stretch the dough out into 1 inch thick rectangles, and roll them up.
- Roll each section into a long tube about 4 inches long, and pinch the seam together- that will be the underside so flip it over once it's pinched.
- Slice each top long ways with a sharp knife, down the middle, or make several slashes going across. This helps the rise further. Let rise another 30-60 minutes, until doubled in size.
- Preheat oven to 375 degrees.
- Bake 20-25 minutes until golden brown. Once cooled, slice for sandwich making.
Notes
- If desired, brush with a beaten egg before baking for a shiny, golden crust.
- Second rise may take anywhere from 30 to 60 minutes.
Nutrition
Serving: 1g | Calories: 297kcal | Carbohydrates: 54g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 424mg | Potassium: 152mg | Fiber: 3g | Sugar: 3g | Vitamin A: 92IU | Calcium: 33mg | Iron: 1mg
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Jessica says
Great recipe but even back in 2019 when this recipe was posted, there is absolutely nowhere on the planet that it would cost $.10 to make. Flour, eggs, butter, etc… I don’t even think during the Great Depression, it would have only cost $.10 to make. Wowzer!!
BobInAZ says
These came out more like blimp buns than submarine buns... I think next time I would make them more than 4" to start... I'm thinking 8" but might try 6". Other than that, the flavor, texture, and everything about them was great. I did reduce the white flour by 1/4 cup and replaced that with wheat flour just because I wanted to.
Sharon says
I just made these, they are in the oven now. I cant believe how easy they are to make. Thankyou for an amazing recipe.
Michael says
Does the water need to be a specific temperature?
Beth says
No
Erin says
Hi Rachel, the butter can be cold with the bread machine recipe.
Mo says
I just took them out of the oven and realized I forgot to add the butter! I’m sure they’ll be fine, as I bake a lot of breads & rolls that don’t require it! Guess I just reduced the calories & fat! Lol
Mo says
They still tasted great!
Erin says
That's ok! The butter can be omitted, as you obviously found out-- I'm glad you liked them 🙂
Rachel Chopra says
Hello! Does the butter need to be cold or room temp?
Erin says
Hi Rachel, the butter can be cold with the bread machine recipe.
Amber says
So easy and delicious! I made these for our French Onion Dip Sandwiches. I put mine in a warm oven (that I had preheated and turn off while I was making the buns) and they finished rising in 30 minutes with no problems!
Erin says
That's my FAVORITE way to use them too! So glad you liked them 🙂
Beth says
These were perfect! I am curious if it's necessary to fold them over and pinch together, why not just shape them that way to begin with, without the pinch?
Also, it would be great to add if it should be baked on a greased or ungreased pan.
Letting them rise on the stop top while the oven preheated helped speed up the time for me.
Thanks!
Erin says
Hi Beth! The reason I prefer to fold them and pinch them, is because it prevents you from having to "smoosh" them... which would make them more dense. Instead, this rolls them so they are minimally smashed and can be nice and soft, with a tiny bit of chewiness to the outside. As far as greasing the pan... I'll make a note but that depends on your pan (I don't like to grease mine). If the one I'm using isn't quite non-stick, I lay down parchment paper.
Donna says
I have made these a few times.
They are Really Great.
I do have a question regarding the milk.
Is that liquid milk or powdered?
I believe I used whole milk in the past, today I used 2 Tbsp. of powdered.
The results remain to be seen.
They are in the machine right now.
Toni says
These are fabulous! The first time I made them, they came out really big so the next day I made another batch and made 8 instead of 6. They are perfect!
Erin says
That's great to hear Toni! Sometimes I make them smaller too. They actually also dub as sub sandwich rolls too, if you make 4 larger rolls!