Garlic Hoagie Rolls
Total TimePrep: 20 min. + rising Bake: 15 min. + cooling
- 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
- 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.
Editor's NoteWe recommend you do not use a bread machine's time-delay feature for this recipe.
Nutrition Facts1 each: 187 calories, 2g fat (1g saturated fat), 28mg cholesterol, 255mg sodium, 36g carbohydrate (3g sugars, 1g fiber), 7g protein.
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May 21, 2020
Used just 1 Tbsp. sugar. The dough rose beautifully and made great rolls. Prepared homemade meatball subs for adult Grandson and he said he wished he "could just eat that meal all over again." Thanks for sharing your recipe.
Apr 16, 2018
I too do not have a bread machine. There was my minus one star. I blended the yeast, sugar, warm water and milk. let sit for 10 mins or so. Then blended the rest with my mixer until it got too difficult, then blended the remaining 1/2 c or so of flour and kneaded by hand for about 6 mins. Then followed the directions from there, I let them raise 1/2 hour. I omitted the garlic and chives this first try because I just wanted rolls for sloppy joes. I expected them to rise more, and I made 10 rolls. They were ready in 13 mins. baking. Next time I'll make less rolls for bigger rolls, or maybe just try a loaf or two. They were pretty easy and taste good, esp right out of the oven hot. I will make this one again! ~Amy Roberts
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.
Aug 6, 2014
The texture inside was more like biscuit. My guys liked them, but I thought they were sub-par.
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!
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!
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!
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!!
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!
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.