Why this recipe works Sandwich lovers get into battles over the name of the long white rolls that are stuffed with meats, cheeses, and relishes at corner delis. Whether you call them hoagie, hero, grinder, or submarine rolls, they make for one delicious sandwich bread. We wanted to create a version big enough to hold tons of hearty fillings and soft enough to sink our teeth into. Nailing down the dough was simple: The formula for our Kaiser Rolls delivered the desirable chew, tenderness, and hint of richness that are appropriate for hoagie rolls. With the dough ready, we needed to find a way to shape it into evenly sized buns. To create smooth, uniform long rolls, we treated each portion as a small baguette and used a baguette shaping technique that included folding the dough multiple times before forming it into a taut roll. This ensured a roll with no visible seams and a consistent shape. Scoring the rolls ¼ inch deep allowed them to expand evenly while baking and created an attractive appearance.
- makes 8 rolls
- rising time 1½ to 2½ hours
- baking time 30 minutes
- total time 3¼ to 4¼ hours, plus 1 hour cooling time
- key equipment 2 rimmed baking sheets
- 5 cups (27½ ounces) bread flour
- 4 teaspoons instant or rapid-rise yeast
- 1 tablespoon salt
- 2 cups (16 ounces) water, room temperature
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 4 teaspoons sugar
1). Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk water, oil, egg, and sugar in 4-cup liquid measuring cup until sugar has dissolved.
2). Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 8 minutes.
3). Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours.
4). Line 2 rimmed baking sheets with parchment paper. Press down on dough to deflate. Transfer dough to clean counter and divide into quarters, then cut each quarter into halves (about 5½ ounces each); cover loosely with greased plastic.
5). Working with 1 piece of dough at a time (keep remaining pieces covered), press into 4-inch square.
6). Fold upper quarter of dough toward center and press gently to seal. Rotate dough 180 degrees and repeat folding step to form 5 by 3-inch rectangle.
7). Fold dough in half toward you, using your thumb of 1 hand to create crease along center of dough, sealing with heel of your other hand as you work your way along roll.
8). Cup your hand over center of dough and, without pressing down, roll dough back and forth to reinforce seal.
9). Stretch and roll dough into 8-inch cylinder. Moving your hands in opposite directions, use back and forth motion to roll ends of cylinder under your palms to form rounded points.
10). Arrange rolls seam side down on prepared sheets, spaced about 3 inches apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, 30 minutes to 1 hour.
11). Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Using sharp paring knife or single-edge razor blade, make one ¼-inch-deep slash with swift, fluid motion lengthwise along top of rolls, starting and stopping about ½ inch from ends.
12). Bake rolls until golden brown, 30 to 35 minutes, switching and rotating sheets halfway through baking. Transfer rolls to wire racks and let cool completely, about 1 hour, before serving.
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