I know what you’re thinking, “That dusty old Bread Machine
The Boyfriend got me the most amazing bread book for Christmas, Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home
, and so far I have! But I’m pretty lazy, so I skip most of the pages and just adapt it to put into my Bread Machine
. So far, so good! This recipe turns out perfect every time. So I’m going to let the Bread Machine do all the hard work, making and proofing the dough. And I’m going to do the easy work, looking busy and taking all the credit.
, and so far I have! But I’m pretty lazy, so I skip most of the pages and just adapt it to put into my Want to learn how to use your Bread Maker like a Boss??? Read How to use your Bread Maker Like a Boss… or a Baker!
First things first – get all your ingredients together. Dump the ingredients in you bread machine per your manufacture’s instructions. Mine is wet, dry, and then yeast. I will typically put the sugar and salt in before the flour. I’m convinced that it helps it distribute evenly, but I have no facts to support this claim. But it’s what I do.
Turn your Bread Machine on it’s dough setting. Clean up your mess, and then come back and have a look at it. It should be in full knead at this time. You want your dough to pull away from the sides and make a nice doughy ball. You know, like how dough looks? I usually will help this process along by scraping down the sides of the pan with a silicon spatula.
If the bread machine is still working stuff in and doesn’t look right, don’t panic. Give it a sec. If it’s making a slappy wet noise or sticking too much to the sides, lightly sprinkle some flour in there. If it’s all crumbly and not together, just sprinkle a little water over it. Do either of these sparingly, we’re talking quarters of teaspoons. So let the dough catch up for a minute before you start throwing stuff in like a mad man.
There – it’s perfect. Now I have an hour and half to kill. Making bread is a lot of work… wine anyone?
Once your bread machine is done with the dough, turn it out onto a lightly floured surface. Divide the dough in half. Then take the halves and divide it again and then again. You should have 8 doughy portions at this point.
Pull and shape a dough ball into a 6 – 7 inch by 4 inch rectangle. Starting on the top long end, roll the dough into a tight cylinder.
This is the most work you will put into this and trust me, you last 4 will look way better than your first 4. But here’s the trick I use, roll a piece over and sort of pinch it into the under dough. Roll and pinch, roll and pinch, and so forth until you have nice tight cylinder.
Tuck the ends under and pinch it into the dough. Now, give it a good roll and make sure that under seam is well secured – give it another pinch if you need to. Who doesn’t like a good pinch on the bottom now and then?? 😉
Put your roll on a baking sheet lined with parchment paper
(you’ll need two of these). Pinch and roll the rest of the dough. Now cover the rolls with a tea towel or some greased plastic wrap. Let them rise for about 45 minutes. Preheat your oven to 350, adjust your oven racks to the upper and lower middle racks. More wine anyone?
(you’ll need two of these). Pinch and roll the rest of the dough. Now cover the rolls with a tea towel or some greased plastic wrap. Let them rise for about 45 minutes. Preheat your oven to 350, adjust your oven racks to the upper and lower middle racks. More wine anyone?
Once they are done rising – and you’ll know they’re because they’ll look fluffy and spring back at a light touch.
Take a pairing knife and swiftly cut a 1/4 inch slit down the center of each roll. Don’t worry if it’s not perfect – everyone will still be super impressed.
Toss them in the oven for 30 – 35 minutes until golden brown, rotating the sheets halfway through baking. Once they’re done, place them on a wire cooling rack.
Put the ham and mayo down! These need to cool for about an hour and then you can dive in. Make sure to store them in some big zippered storage bags as soon as they are done cooling to keep them super fresh. Enjoy! In fact, use them to make Slow Cooker Pork French Dip Sandwiches!
- 2 cups water, room temperature
- 1 large egg
- 3 tablespoons vegetable or olive oil
- 4 tsp sugar or honey
- 1 Tbsp salt
- 5 cups King Arthur 100% Organic Bread Flour
- 4 tsp of Red Star Active Dry Yeast
- Put ingredients in to your bread machine per the manufacturer's instructions (mine is wet, dry, yeast).
- Once the dough is done, turn out onto a lightly floured surface.
- Divide dough in half, and then half again, and then half again until you have 8 similar size balls of dough.
- Stretch and mold the dough balls, one at a time, into rectangle. About 6 - 7 inches wide and 4 inches high.
- Tightly roll, and pinch, roll, and pinch the dough into a cylinder. It's important to roll it tightly, otherwise you get crazy looking rolls with one side higher than the other.
- Tuck the ends in and make sure the seams are tight, then give it a roll a couple of times to make sure that under seam is super tight.
- Place on a baking sheet lined with parchment paper. Do this with the remaining rolls.
- Once your rolls are laid out, cover loosely them with a tea towel or greased plastic wrap. Let them rise for about 45 minutes.
- Heat your oven to 350 degrees and place your oven racks in the upper and lower middle of the oven.
- Once your oven is preheated, take a pairing knife and gently (yet quickly) pull a 1/4 inch slit down the center of each roll.
- Bake for 30 - 35 minutes until golden brown, rotating the pans halfway through baking.
- Transfer to a wire cooling rack. Allow them to cool completely before serving, about an 1 hour.
- Once these have cooled, store them in sealed ziplock bags for freshness.
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If someone hadn’t of stole my bread maker I’d be trying this right now.. looks delicious.. 😊
Someone stole your bread machine?? That’s crazy! They’re pretty cheap these days. You can pick one up for under $100.
Great, now I can make a huge batch – I have teenagers and they are always hungry!
Let me know how they turn out!
Yes! I love this. I don’t have a bread maker but after reading your post I seriously want one now. Can’t wait to try it!
I am bread lover….and I do have a bread machine. Something about the aroma of fresh baked bread you cannot resist. These look delicious.
Wow those rolls look amazing! Are the directions the same without a bread machine?
These rolls look fantastic. I definitely think the bread makes the sandwich. I don’t have a bread machine but I think I’ll try the recipe in the mixer. Thanks!
I have never used a bread machine to make hoagie bread before. What a great idea! Thanks for the tips to make it easier.
I miss having a bread machine!
I need a bread machine ASAP! Those little puffy breads looks fantastic!
Your hoagies look PERFECT.
I do have a bread machine, and have not used it in a LONG time. I love homemade bread, so maybe it is about time I dug it out and made a batch of buns. These won’t last long during grilling season that is for sure.
Ha! Ha! I love the idea of pretending like I’m busy while something else is taking care of all the hard stuff. . .while I still get credit for it. Unfortunately though. . .I don’t have a bread machine so if I want homemade bread I either to make it old school with a bit of muscle power or I use my kitchen-aid mixer to do the heavy lifting. It must be nice to have a bread machine though and have that wonderful smell of fresh bread baking in the oven wafting through the air on the regular.
I never owned a bread machine, but after reading your recipe I probably will buy one. Thanks !
I’m so glad I found your blog because I love fresh bread but LEGIT do not understand baking. My hubby is drooling over these rolls bc we love making our own italian melts!
Homemade bread is the absolute best. I used to have a bread machine as well, and it made me brave enough to try to make that “scary” yeast bread. LOL Isn’t it funny how we can be afraid to try to make something because we hear how hard it is? Now I bake my own bread all the time and can’t imagine not. I loved that you shared this, because I am sure it will inspire others to try something new 🙂
Thanks, Constance. I just love making bread. I love the entire process of it. I don’t however love how it adds to our waistlines. LOL!
YES HOAGIE ROLLS! I don’t have a bread machine but I still want to give this a shot!
This is my favorite bread to eat a sandwich on! Thank you for the recipe! I’ll definitely be making this this weekend! I can’t wait!
I may have missed it but I didn’t see a size. Is this considered an 1lb 1.5lb or 2lb recipe???
TIA
Can’t wait to try these tonight❣️❣️
This particular recipe is a 1.5 lb recipe. OMG they are soooooo good!
Should I be using regular flour and yeast instead of bread machine flour and yeast??
I have made many recipes outside of what’s in the book and I’m not fond of most of those 🤣!
So the recipe calls for bread flour. However, if you don’t have bread flour, in a pinch – you can add 1 tbsp of gluten to 1 cup of AP flour and get the same results. The yeast can be whatever yeast you buy at the store. I don’t use “bread machine” yeast – I don’t know what that is or why it is. But regular good ol’fashion quick yeast will do the job. In the future though, I really do recommend Red Star Yeast. It’s amazing!!!
Thanks! I’ll definitely be adding those to my shopping list!!!
Well I can’t wait to hear how they turn out! I make them often!
What book are you using??
I have been using the one that came with my machine. Making mostly the basic white loaf, about 3 two lb loaves a week. I tried one of the breadstick recipes from it the other night and it was more like a hard pretzel then a stiff bread.
BTW do you have a good pizza dough recipe??
I use the pizza dough recipe in Bread Maker’s Illustrated. Here’s the link http://amzn.to/2BWBFlP I double it and let it slow rise in the fridge for 3 days – and then portion it off and freeze what I’m not going to use right away. Just let it thaw in the fridge overnight or on your counter for a few hours. It’s fantastic!!!! Also, I really recommend The Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine – here’s the link – http://amzn.to/2GRKjFW – I have used this book to death! It’s amazing!!!!!
Also, does the brand of flour and yeast matter?
Well, that’s subjective. I have found better quality loafs with better quality ingredients. But I’ve used the cheap stuff before and it’s still dang good!
Better than store bought!
thank you for the article and keep up the good work.
thank you fro the review and keep up the good work.
very efficiently written and very helpful facts contains in your article. thank you for posting this article in here.