Tuesday, July 3, 2012

Hoagie Rolls

It seems I have been making rolls about once a week this summer.  We like sandwich type meals in the summer time. I use the rolls for hamburgers, brats, Italian sausages with peppers and onions, Philly cheese steaks, steak torta, pulled pork or chicken,  deli lunch meat and just every type of sandwich under the sun. 

Recently I had a roast in the freezer I wanted to get rid of it.  I threw it into the crockpot with a whole onion chopped and several cups of beef broth.  When it got tender and just ready to fall apart, I took 2 forks and shredded it and then we had it on hoagie rolls with cheese. I used the liquid in the crockpot as an au jus to dunk our sandwiches in.  It was a nice way to have a roast in the summer. 

I use this recipe to make hamburger buns as well as hoagies. 

Recipe adapted from The Bread Lover's Bread Machine Cookbook

1/2 cup water

1/2 cup milk
1 large egg
4 tablespoons unsalted butter, cut into pieces
2 tablespoons sugar
2 tablespoons instant potato flakes
1 teaspoon salt

3 cups bread flour 
1/4 teaspoons bread machine yeast (or 1 1/4 teaspoons SAF yeast)


2 tablespoons herbs

1. Place ingredients in machine according to the manufacturers instructions. Program with Dough cycle.

2. Line a large baking sheet with parchment or spray with cooking spray. When the cycle ends, press Stop and unplug the machine. Immediately turn the dough onto a lightly floured work surface. With a knife, divide into 8-12 equal portions depending on size you want your rolls. For hamburger dough form each into tight rounds. For long hotdog buns or hoagie rolls, flatten each portion into an oval about 6-inches long and rolling tightly from a long end to form a cylinder. Place rolls on to the baking sheet at least 1-inch apart. Press with your palm to flatten each roll slightly. Cover loosely with plastic wrap that is coated with cooking spray and let rest for 30 minutes.

3. Preheat oven to 375 degrees.

4. Bake for 15 to 22 minutes, depending on the size of roll until lightly browned. Remove the roll from the baking sheet with a spatula and let cool on a rack. Slice horizontally to serve.

My Notes:
*My bread machine has a timer that goes off when you can add in items such as herbs.  So I add it in there. If you have one that doesn't, just add it in when you would add in sugar and salt.  My favorite to add is basil - fresh or dried - either is great. 

* I like making the hoagies slightly smaller than a traditional hoagie but that allows me to have 2 instead of one. Just easier to handle when eating also. 


  1. And they are delish...Such a great chef....mmmm's there is always something awesome coming out of her kitchen...

    1. They might have tasted okay but looked horrible that day (they didn't raise very well) but that might be due to being a little distracted that afternoon. :)



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