Hoagie Roll Recipe Its Easier Than You Think

HOMEMADE HOAGIE ROLL RECIPE

Steps:

• In a mixing bowl or bowl of a stand mixer, combine the warm water with the yeast and sugar. Let stand for 5 minutes. Combine the milk, egg, and olive oil in a cup and whisk to blend. Add the milk and egg mixture to the yeast mixture along with the bread flour and salt. Mix by hand or with a dough hook until the dough comes together. Knead by hand or with the dough hook for about 8 minutes, adding more flour or water if necessary. The dough should be firm and smooth but slightly tacky to the touch.
• Grease a large bowl with olive oil .
• Gather the dough into a ball and put in the oiled bowl. Turn to grease all sides of the dough ball. Cover the bowl with plastic wrap and let the dough rise for about 1 1/2 hours or until doubled in volume.
• Continue with the recipe or refrigerate overnight at this point. If you refrigerate overnight, let the dough come up to room temperature before shaping. 1 1/2 to 2 hours should be enough time.
• Line two baking sheets with parchment paper . Sprinkle lightly with cornmeal or semolina flour.
• Divide the dough into 10 portions, roughly 4 ounces each. Shape into 6-inch hoagie roll shapes and arrange on the prepared baking sheet.
• Cover the rolls with a light towel and let stand at room temperature for 1 hour.
• Preheat the oven to 425 F.
• With a baker's lame, sharp knife, or razor, cut a 1/4-inch-deep slit down the tops of the rolls just before they go in the oven.
• Put the rolls in the oven and reduce the temperature to 375 F.
• Bake the rolls for 15 to 18 minutes, rotating the pan once about halfway through the baking time. The rolls will be about 195 F in the center when done. Or check by tapping on the bottom of a roll. It will sound hollow when done.
• Makes about 41 ounces of dough for about 10 sandwich rolls. Note: If you are making kaiser rolls with a kaiser roll stamp, shape the dough portions into balls, then flatten slightly. Press with the stamp firmly, but don't cut through the dough. Arrange the stamped rolls upside-down on the parchment paper. Before baking, turn them right-side-up, brush with egg wash if desired, and bake as above.