hoagie roll recipe

This hoagie roll recipe is super tasty. The rolls come out chewy, yet soft, and with just the right flavor. Perfect for adding to a French Dip once you check out how to cook roast beef!

Hoagie Rolls

tsp active dry yeast (about 1/4 oz)

water

raw honey

olive oil

tsp sea salt

whole wheat pastry flour

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy.

Add remaining 1 1/4 cups water and 1 tsp. sugar.

Add oil and stir to combine.

Combine salt and flour in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If the dough is too wet, add a little more dough to make the dough soft.

On a lightly floured surface (or in the mixer bowl with a bread hook), knead dough until smooth and elastic, about 5-6 minutes.

Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.

Line a baking sheet with parchment paper and set oven to 400 degrees F.

Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece.

Cover again and let rise an additional 25 minutes.

Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Hoagie Roll Recipe (Big and Soft Buns!)

yeast granules (active dry

milk (2% works well)

diastatic malt powder

white sugar (or honey, if you prefer)

salt

bread flour

Heat milk (on stove-top or in microwave) until it is between 105 and 110 degrees Fahrenheit. Gently stir yeast and diastatic yeast into milk. Let sit for 10 minutes, until there is a good foam on top. If there is no foam, your yeast is probably too old and has not activated.

In a large bowl, combine flour, salt, sugar, and olive oil. Pour in the yeast/milk mixture and mix with a fork until everything is well incorporated and clumping together.

Knead. You can do 10 minutes in a stand mixer with dough hook, and then 10-15 minutes by hand. Or if you do not have a stand mixer, knead for 20 minutes by hand. Under-kneading will result in a flatter, denser bun.

Form kneaded dough into a ball and place in a bowl. Cover with plastic wrap and allow to rise for 1.5 hours. A turned-off oven is a good, draft-free place to put your bowl while the dough rises.

Remove dough from bowl and punch down until air has been pressed out. Divide dough into equal pieces (2 halves for very large buns, 3 pieces for medium-size, or 4 pieces for small buns). Flatten and stretch dough until it becomes a thin rectangle, longer than it is wide. Tightly roll the dough along the longer side, and then pinch the seam to ensure a good seal. You can also tuck the ends over to make cleaner, rounder ends in your finished product. Gently roll the dough on the counter, moving your hands from the middle and outward, to evenly shape the buns and make them a bit longer.

Use parchment paper or cornmeal on a baking sheet (to make a non-stick surface) and then place down your shaped dough, seam-side down. Then mist the shaped dough with a small amount of water from a spray bottle. Loosely cover dough with plastic wrap, and allow another 1.5 hours to rise.

Discard plastic wrap. Using a razor or very sharp knife, cut a very shallow slit along the length of each bun at a 45-degree angle (not quite on top, not quite on the side, but in-between). Brush the buns with an egg wash (made from 1 egg and a teaspoon of water, scrambled). Finally, sprinkle sesame seeds, herbs, or other optional toppings on top.

Preheat oven to 375 degrees Fahrenheit. Place an oven-safe pan on the lower rack and throw in a handful of ice cubes. Then place buns on upper rack. Bake for 10 minutes, and then turn the baking sheet around. Bake for another 10 minutes.

Remove from oven. When cool enough to handle, place buns on a wire rack to finish cooling. Once completely cool, store in an airtight bag or container.

https://www.youtube.com/watch?v=2HPX6c3a8Vk

Hoagie Roll Recipe (Big and Soft Sub Buns!)

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Top 2 hoagie roll recipe recipes from across the web

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Hoagie Roll Recipe (Big and Soft Bu...

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