Hoagie? I don’t even know he…
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Hoagie? I don’t even know he…

Hoagie Rolls

Prep Time15 minutes
Cook Time25 minutes
Rising plus Dough Cycle2 hours 30 minutes
Total Time3 hours 5 minutes
Course: Lunch
Cuisine: American
Servings: 6 rolls

Equipment

  • 1 Bread Machine

Ingredients

  • 3 Tb butter
  • 3/4 cup water
  • 2 eggs
  • 2 Tb milk
  • 1 tsp salt
  • 1 Tb sugar
  • 3 3/4 cups bread flour
  • 2 1/2 tsp yeast

Instructions

  • cut up the butter and let it soften a bit.
  • Add the ingredients to the bread machine, wet ingredients first, and run the dough cycle.
  • Prep a surface with flour, and move the dough onto it when the cycle is done. Divide into 6 equal parts
    I find it's very often sticky here, partially bc I'm in North Carolina, I expect. So be prepared to add flour until it doesn't stick to your hands constantly.
  • Stretch each piece into a 1 inch thick rectangle, then roll them up into ~4 inch tubes. Pinch the seam together and flip the seam side down.
  • Slice the top. Either one long one or 3-4 across. Then let it rise 30-60 minutes till it doubles in size.
  • Preheat the oven to 375, and bake 20-25 min until golden brown.

Notes

  • It is tasty and shiny to brush the loaves before rising with a beaten egg. I also generously sprinkle a mix of "everything bagel" seasoning atop it.
  • This is a work in progress. My early attempts were SO STICKY and deflated before I put it in the oven. In these attempts I was using 3 1/2 cups flour and putting them in the breadmaker in the order the OG recipe listed them. I was adding a LOT of flour when prepping the loaves.
  • My last attempt used 4 cups, all the wet in first. Prepping the loaves was easier, and they didn't deflate, though they expanded more sideways than circular. Tastier and lighter, but they were a little crumbly, even when fresh.
  • My assumption is this is due to too MUCH flour, (or else i need to add gluten) and perhaps too long rising -- it calls for 30-60 min and generally I get to it about 70 minutes later. So my next attempt is the measurements and sequence listed above, and to check on it right at 30, and definitely not let it go more than 60. Will edit these notes when I have results.

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