Pammy's Hoagie's (Dough Made in Bread Machine)

Total Time
2hrs 15mins
Prep 10 mins
Cook 2 hrs 5 mins

This is my hoagie bread dough I make whenever I need I never buy them. I can make them fresh when I need them and this recipe makes them alot easier. Make's 6. If you like them "harder", bake them just a little longer.

Ingredients Nutrition


  1. (I don't, but I would think you can spray the inside of the bread machine pan with Pam for easier release and clean-up).
  2. Place ingredients in order into the bread machine.
  3. Use dough cycle (mine's 1 1/2 hours).
  4. Before cycle is done I lay out a piece of waxed paper with flour on it.
  5. When cycle is done, "punch" dough.
  6. Grease hands or spray with Pam as dough is very "sticky".
  7. Remove dough from bread machine and place on floured surface/floured waxed paper.
  8. Sprinkle a little flour on the top of the dough and "smooth" it over the top of the dough.
  9. Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough).
  10. Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam.
  11. Shape each piece of dough into an oval shape.
  12. With kitchen scissors, make a "snip" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep.
  13. Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me).
  14. Bake at 400 degrees about 20 to 25 minutes.


Most Helpful

I've made this recipe twice now and LOVE it. THe first time I followed the directions exactly and they were excellant.

The next time I increased the salt by 1/2 tsp and lowered the sugar by 1/2 Tbsp. I split the dough into 4 rolls instead of 6 and before baking I brushed on egg white and sprinkled with poppy seeds.... then it was *AMAZING*.

Nice soft crumb and a slightly chewy outside... just perfect for my favorite swiss and turkey with mayo and pickle slices. I will NEVER buy hoagie rolls again!

krissyburjan December 21, 2011

This recipe is a winner - but here are a few suggestions: 1 cup of all-purpose flour on a low-humidity day weighs 128 grams per cup. A kitchen scale is worth its weight in gold if you want baking success that will you save you money. Also, I used Fleischmann's bread machine yeast "rapid rise" from the jar. Store yeast in the fridge but make sure it is room temperature before you start the recipe. I used a "Zo" bread machine to mix the dough, make sure the water is the right temperature, add the oil - THEN the flour. Make pockets in the flour to add the rest of the ingredients. Make sure you have a separate pocket each for the yeast, sugar, and salt.

I kicked up the recipe by brushing melted butter on top of the loafs after final rise on the stove top, then sprinkled Italian seasoning, parmesian, and a wisp of garlic powder.

Finally, if you don't have a Hoagie bread pan, use a 9 X 13 pyrex baking dish (it has sides), make 3 loaves. They will touch each other after rising, but - after baking, they will easily separate. They will be loafy, soft, yet hold together. Simply cut the bread to the size you want.

It took me 3 batches to figure this out! But tonight my hubby asked me to bake these every week! He says he will never buy Publix hoagies again! Oh - also take them out at the right time, these rolls will look slightly brown and will continue to cook for a couple of minutes when pulled from the oven. Maybe that prevents "crunchy". Happy baking !

Triciadsarasota March 21, 2011

This dough came out like Cake batter. I had to start over and add more flour for it to form a ball.

everfriend67 July 28, 2008

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