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Hoagie Buns

 Hoagie Buns
Fresh from the oven, these homemade buns provide a delicious and convenient way to serve my beef.—Betty Sitzman, Wray, Colorado
18 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 3 cups warm water (110° to 115°), divided
  • 2 tablespoons sugar, divided
  • 1/4 cup vegetable oil
  • 1 tablespoon salt
  • 8 to 8-1/2 cups all-purpose flour


  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1
  • tablespoon sugar; let stand for 5 minutes. Add the remaining warm
  • water and sugar. Beat in the oil, salt and 4 cups flour until
  • smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide into 18
  • pieces. Shape each into an oval. Place 2 in. apart on greased baking
  • sheets. With a scissors, cut a 1/4-in.-deep slash across the top of
  • each. Cover and let rise until doubled, about 20 minutes.
  • Bake at 400° for 13-18 minutes or until golden brown. Remove
  • from pans to wire racks to cool. Yield: 1-1/2 dozen.

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Hoagie Buns (continued)

Nutritional Facts: 1 each equals 237 calories, 4 g fat (trace saturated fat), 0 cholesterol, 395 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.