Sour Cream Hoagie Rolls

When I set out to create my Feta Sweet Potato Sandwich recipe these were the rolls I created. I love the taste of sour cream, balanced white/whole wheat, and for that matter, virtually any bread in general, so this checks all the boxes.

Sour Cream Hoagie Rolls

Serves: 4
Cooking Time: 2.25 hours


  • 1 cup water
  • 2 teaspoons sugar
  • 4 teaspoons vegetable oil
  • 1 tablespoon sour cream
  • 1 teaspoon salt
  • 1 3⁄4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 1⁄4 teaspoons bread machine yeast



Place ingredients into the bread machine.


Use dough cycle


Punch dough down


Sprinkle a little flour on a breadboard. Elongate the dough.


Cut the dough into 4 equal pieces and place on lightly greased cookie sheet.


Shape each piece of dough into the shape of a hoagie.


Cut a slit with a Lame, French for knife, along the entire length of the dough.


Cover and let the dough rise for 25 minutes.


Bake at 400 degrees about 22 minutes. Give or take.


I always customize my recipes, in this case, by adding a cup of whole wheat flour and adding sour cream. Thanks to the original recipe, though.

The dough is just barely sticky. Here it has risen about half-way up the bread machine pan.
Shape into 4 hoagie roll sized bundles of dough. Let rise for 30 minutes. I turned on the oven to 400 degrees and leave the sheet resting on top of the oven. This isn’t Subway, so no need to get compulsive about shaping. Rustic works.
Cut a slit with a Lame or other VERY sharp knife. Then, I put a little biy of butter on top. The rolls turned out very tasty!
Very Tasty! The two of the rolls were used for lunch – Smoked salmon, spinach, cream cheese and pickles. Yum.