Serves 8
200 min
Hoagie Rolls
Recipe GLPR6f4f85322c1244
Soft and pillowy hoagie rolls perfect for stacking your favorite sandwich fillings. These rolls feature a tender crumb with a slight golden crust, made from a simple dough that rises beautifully. Ideal for making delicious submarine sandwiches, they stay fresh and are easy to split lengthwise for filling.
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Ingredients
780 g Bread flour
14 g Instant yeast
9 g Kosher salt
455 g Room-temperature water
45 g Neutral oil
1 Large egg, room temperature
17 g Granulated sugar
Directions
In a large bowl or the bowl of a stand mixer, combine the bread flour, instant yeast, kosher salt, and granulated sugar. Whisk these dry ingredients together until evenly distributed.
In a separate bowl, whisk together the room-temperature water, neutral oil, and the large egg until the egg is fully incorporated and the mixture is well blended.
Add the wet ingredients to the dry ingredients. Using a stand mixer fitted with a dough hook on medium speed (or by hand with a sturdy spoon), mix until a shaggy dough forms, about 1-2 minutes.
Continue mixing on medium speed for 8-10 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl but stick slightly to the bottom.
Lightly oil a large clean bowl. Transfer the dough to the oiled bowl, turning it to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap.
Let the dough rise at room temperature for about 1 hour to 1.5 hours until doubled in size.
Gently press down the dough to deflate it. Turn it out onto a lightly floured work surface and divide it into 8 equal portions.
Shape each portion into an oblong roll about 7-8 inches long. To shape, roll each piece of dough under your palms while gently pulling toward you to create tension, then elongate it into a hoagie shape.
Place the shaped rolls on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover with a damp towel and let them proof for 45 minutes to 1 hour until puffy and nearly doubled.
Preheat your oven to 425°F (220°C) about 20 minutes before baking.
Using a sharp knife or bread lame, score the top of each roll with a single diagonal slash, cutting about 1/4 inch deep.
Bake the rolls for 20-25 minutes until they are deep golden brown on top. The internal temperature should reach 160°F (71°C) when measured with a thermometer inserted into the center of a roll.
Remove the rolls from the oven and transfer them to a wire cooling rack. Allow them to cool for at least 10 minutes before slicing and filling.
