I’m going to retest this with that method. Thanks!

This recipe is so good! The first time I made this bread I had the same problem with deflating after scoring the tops. The next time, I scored the tops before the second rise. It worked perfectly. Everyone really liked these buns and the grandkids requested more immediately. I’ll be making these a lot! Thank you for sharing. Your instructions and pictures were perfect!

So they raised fine for the first go but trying to shape 110 gram into a oblong roll is challenging..they raised more spread out though placed close together and after the second raise, the cut made them all deflate. I really do not like this recipe and they were super flat.

This sounds delicious Lacey!

This is my first time making these. I rolled half of them in Italian herbs and shredded cheddar cheese and left the other half plain. I am waiting for the final rise to stick them in the oven to go with my homemade meatballs with marinara.

Make sure you use a really sharp serrated edge knife when you score these. Thanks for giving them a try Joanna.

My family loved these, even though they were a little smooshed. They looked great after the second rise, but just deflated when I scored them. Luckily they did rise back up a bit in the oven, but I might skip the scoring next time!

I made these for philly cheesecake sandwiches and they were awesome! Soft, but substantial enough to hold up to my cheese sauce. My husband said they’re the best hoagie rolls ever!

Hi Andrew. Did you use good yeast? Sounds like maybe you didn’t get a good rise on these.

Mine did not turn out as light and fluffy as anticipated.
They were very dense and heavy. Could you tell me where I went wrong?

I have never used a bread machine so I can’t help with that. Good luck!