Step 1

In the bowl of a standing mixer, add the warm water, yeast, sugar, and honey.

Step 2

Allow to foam up for about 5 to 10 minutes.

Step 3

Add the flour and using a dough hook mix for 4 minutes on low.

Step 4

Increase the speed to medium and add the salt, mixing for another 3 minutes.

Step 5

Finally, add the cold butter, one tablespoon at a time and mix for another minute or two after each addition. Continue to mix until no pieces of butter remain. This is going to be odd to see that butter slapping around in there, but trust me, as you mix the dough will firm up and be silky and all butter will be incorporated.

Step 6

Place the dough in a lightly oiled bowl, turning over to coat, cover with a towel and allow to rise for 1 to 2 hours.

Step 7

Place a silpat or parchment paper on a baking sheet and shape the dough into 4-8 hoagies depending on size preference. I like to flatten each piece into a rectangle, fold one end up like an envelope, turn 180 degrees and fold up the other end over the first. Repeat until you've formed a hoagie and pinch shut the seam and end seams.

Step 8

Place seam side down and repeat with remaining dough.

Step 9

Cover lightly with a towel and allow to rise another 1 to 2 hours.

Step 10

Whisk together the egg white and milk. Using a razor blade, make a slit down the top of each roll. Brush each top with the egg mixture.

Step 11

Preheat the oven to 375ºF, place the hoagie rolls on the baking pan and bake for 16 to 22 minutes.

Step 12

Remove from the oven when they are lightly golden and feel hard when you tap the crust.

Step 13

Rub with a little butter if desired and allow to cool.

Step 14

The bread is hard upon removal but quickly softens, so don't worry that you over baked.