Hoagie Rolls
Ingredients
- 21⁄4 tsp yeast
- 31⁄2 – 4 C bread flour
- 2 Tbs sugar
- 2 tsp kosher salt
- 1⁄4 C unsalted butter, room temperature
- 11⁄3 C warm water, divided (110°F)
Directions
- Dissolve 21⁄4 tsp of active dry yeast in a 1⁄3 cup warm water with a pinch of sugar and let sit for 10-15 minutes or until the mixture foams up and increases in volume just slightly.
- Add all ingredients, except butter, together with the yeast mixture to a large bowl and stir with a spoon to slightly bring everything together.
- Knead with your hands for about 15-20 minutes or until the dough is tacky to touch and is very stretchy when pulling a small piece into a pane. Add room temperature butter and knead until it's fully incorporated.
- Transfer the dough to a well-oiled bowl, cover with a tea towel and allow to proof until doubled in size in a warm, draft-free place for 45 min – 1 hour.
- Turn out the dough onto a floured or oiled surface. Divide it into 6-8 equal pieces. Shape all of them into neat and tight balls. Using a rolling pin roll each ball into a 6"x4" rectangle (for 6 -8 rolls). Now, roll into a tight 6-inch roll, pinching the ends to seal.
- Set on a parchment-lined 16" x 21" baking sheet seem side down spacing the rolls evenly. Cover with a clean kitchen towel. Allow to proof in a warm place until doubled in size, 30 – 45 minutes.
- Heat oven to 375°F.
- Using a serrated knife score each roll about 1⁄4" deep, lengthwise. If you wish, you can brush the tops of the hoagies with an egg white lightly whisked with a small pinch of salt, or leave them as is.
- Place in the oven and bake for about 15 – 20 minutes or until the outside is golden in color. If the hoagie rolls are baked through, the internal temprature reading should be 200° F.
- Remove from the oven to a cooling rack and cool for at least 20-30 minutes or until the hoagies are room temperature, before cutting.
