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

"This is my hoagie bread dough I make whenever I need hoagies...as 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."
 
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photo by krissyburjan photo by krissyburjan
photo by krissyburjan
photo by Satine2001 photo by Satine2001
photo by ShanRN photo by ShanRN
photo by Sandy Toes photo by Sandy Toes
Ready In:
2hrs 15mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • (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).
  • Place ingredients in order into the bread machine.
  • Use dough cycle (mine's 1 1/2 hours).
  • Before cycle is done I lay out a piece of waxed paper with flour on it.
  • When cycle is done, "punch" dough.
  • Grease hands or spray with Pam as dough is very "sticky".
  • Remove dough from bread machine and place on floured surface/floured waxed paper.
  • Sprinkle a little flour on the top of the dough and "smooth" it over the top of the dough.
  • Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough).
  • Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam.
  • Shape each piece of dough into an oval shape.
  • With kitchen scissors, make a "snip" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep.
  • 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).
  • Bake at 400 degrees about 20 to 25 minutes.

Questions & Replies

  1. What size are the six hoagie buns?
     
  2. Made this exactly as written. Produced a big blob of sticky dough. Please verify that the measurements of the ingredients are correct.
     
  3. Why do you use all purpose flour instead of bread flour?
     
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Reviews

  1. 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.<br/><br/>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.<br/><br/>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.<br/><br/>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 !
     
  2. I've made this recipe twice now and LOVE it. THe first time I followed the directions exactly and they were excellant. <br/><br/>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*. <br/><br/>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!
     
  3. I made it exactly as the recipe said and it was delicious!
     
  4. Made these with a mix of bread flour (1 c) and AP flour (1 3/4 c) just because I was running a bit low on both. The consistency of the dough turned out great- it was just a tad sticky but dusting with flour made it perfect. I need practice making them look pretty, but they had the perfect chewiness and density. My husband and son agreed that they hoped I enjoyed making them because they didn't want to buy rolls anymore!
     
  5. This is my go to recipe and I make it at least twice a week. 5 stars but...I do use bread flour and add VWG. Just what I am used to doing with other breads that I make. Don't buy buns any more. Again using a bread machine you have to check the dough . A bread machine does not mean foolproof bread. Cook these in my covection oven on bake and the tops get a nice browning that adds to the flavor just make sure to not burn them and that the bottoms get lite brown if you go this route :) Oh! I use the 3 roll method metioned here since it's less messing with the dough and we cut in half as needed. I think these would be perfect cut in 1/2 lengthwise and made into garlic bread :D
     
    • Review photo by Satine2001
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Tweaks

  1. I reduced the sugar by 1/2 TBL and I've added 1/4 tsp of garlic powder or 1/4 tsp of Italian spice (oregano, basil, garlic, onion powder blend I make myself) just to change things up.
     
  2. The is a great roll recipe. I used it with leftover meatballs to make meatball subs and they stood up to the test. Soft and chewy but didn't fall apart. I used bread flour which consequently needed a splash more water. I used olive oil instead of vegetable oil. I did an egg wash right before going into the oven and topped with poppy seeds, Italian seasoning and coarse sea salt. Baked at 375 for 21 minutes. Perfect!
     
  3. I've made this recipe twice now and LOVE it. THe first time I followed the directions exactly and they were excellant. <br/><br/>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*. <br/><br/>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!
     

RECIPE SUBMITTED BY

You may have noticed alot of my recipes are "Pammy's". This is so family and friends can know which one's are mine. My hubby, "Davey", is very "picky" when it comes to food. He will try SOME foods but I really have to search for new ideas....I love Recipezaar! (Thanks!) "Pammy" and "Davey" are "pet" names given by some of our family and friends. :) "Davey" was my High School Sweetheart...I married him about 18 or 19 years AFTER I fell madly in love with him. lol! Better late than never! This is the second marriage for both of us, but, should have been our first and only. We are huge Green Bay Packer fans. Our "Packer" room is our hang-out/TV room. Together we have one child, a daughter, Michelle, and 3 beautiful grandchildren, Kody, Mayklin, and Nicolas. "Davey" also has a son, Robert, from his first marriage. I had 3 children from my first marriage...son, Nicolas, died at 3 1/2 months old and 2 daughters, Melinda and Sandra, died during pregnancy. "Gone but not forgotten." We have a dog, we sort of "rescued". Her name is River. We kinda think of her as our "Toddler". She LOVES toys! She drags them all out and all over the place but she NEVER picks them up and puts them away! lol! She is pretty sure she is a "person", and thus, she thinks she is entitled to "people" rights. lol! We love her anyways. :) I hope to post some of my Grandma Ida's recipes on recipezaar. The whole family LOVED her cooking and she loved cooking for all! Even when using her actual recipes...it never taste like when Grandma made it. It had to be that "special love" she added.
 
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