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Garlic Hoagie Rolls Recipe
Garlic Hoagie Rolls Recipe photo by Taste of Home
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Garlic Hoagie Rolls Recipe

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4.5 8 8
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Patty Ryan MERRILL, WISCONSIN These homemade yeast rolls feature a crunchy, golden crust and a soft texture inside. The garlic and chives add a little pizzazz.
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min. + cooling
MAKES: 9 servings

Ingredients

  • 1/2 cup water (70° to 80°)
  • 1/2 cup warm 2% milk (70° to 80°)
  • 1 egg, lightly beaten
  • 2 tablespoons sugar
  • 1 tablespoon butter, softened
  • 1 tablespoon minced chives
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 3-1/4 cups bread flour
  • 3 teaspoons active dry yeast

Nutritional Facts

1 each: 187 calories, 2g fat (1g saturated fat), 28mg cholesterol, 255mg sodium, 36g carbohydrate (3g sugars, 1g fiber), 7g protein.

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface; divide into nine pieces. Shape each into a 4-1/2-in. x 1-1/2-in. roll. Place 4 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, 20-30 minutes.
  3. Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 9 rolls.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.
Originally published as Garlic Hoagie Rolls in Country Extra July 2008, p51


Reviews for Garlic Hoagie Rolls

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
ChefGuiseppe User ID: 8192936 216505
Reviewed Dec. 31, 2014

"This was just what I was looking for. Great recipe. Soft, chewy, nice outer shell with egg washing. Definitely going to be a goto roll recipe in many shapes and sizes."

MY REVIEW
Willieswifejw User ID: 7407016 101260
Reviewed Aug. 6, 2014

"The texture inside was more like biscuit. My guys liked them, but I thought they were sub-par."

MY REVIEW
Teemoomaw User ID: 7772009 178404
Reviewed Apr. 23, 2014

"I used this recipe to make steak and cheese. I used shaved NY strip. The rolls came out awesome. I've been experimenting with different bread recipes for my steak and cheese. This is by far the best! My only change was after the dough cycle, I rolled out the dough with a rolling pin. Brushed the edges with some water, rolled the dough into a hoagie roll shape, and pinch the seams together. Let it rise for 20 minutes, bake at 325 with great success. The only recipe I will use for my steak and cheese from now on!"

MY REVIEW
MTHORSELOVER User ID: 6782163 159734
Reviewed Jul. 18, 2013

"This is the BEST hoagie roll recipe on the web by far - - and I have tried too many of them to mention! The bread makes the best sandwich rolls and is perfect for things like French Dip, which requires a bit of a heartier roll. Thank you, thank you, thank you, for posting such a great recipe! It has found a permanent place in my recipe box!"

MY REVIEW
Shaylia User ID: 5922131 209959
Reviewed Jun. 20, 2012

"What a great bread! Made it for sandwiches, next time going to use it for French bread pizzas!! Thanks so much for this great recipe, Patty!"

MY REVIEW
Shaylia User ID: 5922131 101259
Reviewed Jun. 20, 2012

"What a great bread! Made it for sandwiches, next time going to use it for French bread pizzas!! Thanks so much for this great recipe!!"

MY REVIEW
ShariWestercamp User ID: 1377159 162615
Reviewed Jan. 21, 2012

"Very good rolls! I shaped them more into buns and made 12, so there would be fewer calories per serving. I also did not use a bread machine, so I let the yeast proof with the milk, water, and sugar, then added the rest of the ingredients. I kneaded for 7-8 minutes, and let rise. Then punched down, let rest, and shaped into rolls. Let rise again. Also used a 1/4 cup less flour. The baking time for me was only 12 minutes, but probably because I made them smaller. Thanks for the recipe!"

MY REVIEW
lenorede70 User ID: 5428713 159732
Reviewed Dec. 22, 2010

"Making seven rolls made the rolls too thin, so I made five rolls instead. Recipe is great, and I've used it many, many times."

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