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Hoagie Rolls
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Chef :
chris.zurhorstHoagie Rolls
Size of roll is up to you. I wanted larger rolls and instead of 18 smaller ones I did 8 larger rolls each about 8-10 ounces each. I made them longer, subroll size. I also made the cut slit on the side not the top. I cut it most of the length of dough so I had top golden brown and slightly domed with a slightly flatter side or bottom. This made a more authentic looking Hoagie roll in my opinion. They turned out great and was perfect for kielbasa with sauerkraut. Would also be great for a chicken parm hero or meatball sub.
Ingredient
1/2 oz
active dry yeast
2 tbsp
sugar (divided)
1/4 cup
vegetable oil
1 tbsp
salt
6 1/2 cup
all-purpose flour
Cooking instructions
* Step 1
In mixing bowl, dissolve yeast in 1/2 cup warm water, add 1 tablespoon sugar and let stand to bloom about 5 minutes
* Step 2
Add remaining water and sugar. Mix in oil, salt, and 4 cups flour until smooth. Stir in enough flour to form a soft dough. (Will probably use at least 6 cups of flour but may need all 6.5 cups)
* Step 3
Turn dough onto floured board. Knead until smooth and elastic, about 6-8 minutes.
* Step 4
Place dough into a greased bowl. Turn dough once to ensure dough ball is greased on all sides.
* Step 5
Cover bowl tightly with plastic wrap let rise 45 minutes.
* Step 6
Punch dough down and turn out onto lightly floured board. Divide into 18 equal pieces.
* Step 7
Shape into oval
* Step 8
Place onto greased baking sheet, about 2 inches apart.
* Step 9
With kitchen scissors or knife cut a 1/4 inch slash across top of each
* Step 10
Cover and let rolls rise another 20-30 minutes.
* Step 11
Brush with an egg wash (beat 1 egg with about 1 tablespoon water)
* Step 12
Bake at 400°F for 13-18 minutes until golden brown.
* Step 13
Cool on wire rack and enjoy
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