Garlic Hoagie Rolls Recipe
- 1/2 cup water (70° to 80°)
- 1/2 cup warm 2% milk (70° to 80°)
- 1 Eggland's Best 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
- 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).
- 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.
- Bake at 375° for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 9 rolls.
Reviews for Garlic Hoagie Rolls(5)
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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!
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!
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!!
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!
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.