Category: Breads -

Hoagie Rolls     

Ingredients:
4 cups bread flour
1 3/8 cups warm water (110-115F degrees) *See note
2 Tbl sugar
1 Tbl active dry yeast
1 tsp salt
3 Tbl cold butter, cubed

Preparation:
Add the yeast, sugar and 3/8 cup warm water in a bowl of a stand mixer. Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in the flour and water. Start off on low. Mix for 4 minutes. Add in the salt and mix for 5-6 minutes until the dough is slack (See note). At this point your mixer should be at medium speed. Add in the butter and mix for 1-3 minutes or until the dough comes back together. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour. Divide into 8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a sprayed, parchment lined tray and cover. Allow to rise again. ~30-45 minutes. Preheat oven to 375 and bake for 16-23 minutes or until golden brown. Allow to cool before cutting with a quality bread knife.

Notes
3/8 cup is equal to 6 Tbl :) Slack dough means when then dough cannot hold a shape; it has no elasticity or spring back at all. It’s wet dough but not too wet. It’s “billowy”. The dough is super, super soft and smooth.

Date added: 2015-01-14
Number of visits: 2468