Vienna Hoagie Sandwich Buns Recipes

HOAGIE ROLLS

Steps:

• In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
• Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
• Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
• Place in a greased bowl turning once to grease the top.
• Cover and let rise 45 minutes.
• Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
• Shape into an oval.
• Place 2 inches apart on a greased baking sheets.
• With scissors cut a 1/4-inch slash across the top of each.
• Cover and let rise 20 minutes.
• Bake at 400° for 13-18 minutes until golden brown.
• Remove to wire racks to cool.

HOAGIE BUNS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the remaining warm water and sugar. Beat in the oil, salt and 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into an oval. Place 2 in. apart on greased baking sheets. With a scissors, cut a 1/4-in.-deep slash across the top of each. Cover and let rise until doubled, about 20 minutes. , Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.

VIENNA HOAGIE SANDWICH BUNS

Steps:

• In the bowl of a stand mixer, combine 2 1/2 cups flour, yeast, sugar, and salt. Whisk to combine.
• In a small saucepan, heat 1 1/4 cups water, milk, and shortening until 120 to 130 degrees F. (Shortening will not melt)
• Add warm liquid to the bowl and stir to combine. Place bowl on stand mixer with the flat beater. Add 1 cup of flour and mix on medium-low speed for 3 minutes.
• Switch flat beater to dough hook. Turn mixer to speed recommended for using the dough hook. Gradually add enough remaining flour to make a firm dough.
• Knead with the dough hook for 4 to 5 minutes. While dough is kneading, grease a large bowl.
• Turn dough out on a lightly floured surface and hand knead a few times until the surface is smooth and elastic.
• Place dough in the greased bowl and turn to coat surface. Loosely cover with plastic wrap or a tea towel.
• Let rise in a warm place (72 - 75 degrees F) until doubled, about 1 hour.
• While the dough is rising, grease two baking sheets.
• Punch down dough. Divide into 8 equal pieces (recommended to use a scale).
• Roll or pat each piece to an 8- X 4-inch rectangle. Start with the longer side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.
• Place buns on the cookie sheets, 4 per sheet and spaced equally apart.
• With a serrated or very sharp knife, cut 2 to 3 slashes across the top of each bun.
• Cover buns with a tea towel and let rise until double, about 20 minutes.
• Pre-heat oven to 425 degrees F. In a small bowl, whisk together the egg white and 1 tablespoon of water to make an egg wash.
• Brush egg wash on tops of buns.
• Bake buns for 15 to 20 minutes, until golden-brown. Rotate buns half way through baking for even browning.
• Remove buns from cookie sheets and cool on a wire rack.

MY FAVORITE SUB (HOAGIE) ROLLS

Steps:

• Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
• Melt butter and, along with the salt, stir into yeast mixture.
• Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
• Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
• Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
• Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
• Let double in size.
• Bake in a 400°F oven until golden brown.

SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)

Steps:

• Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
• Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
• Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until lightly browned, 10 to 15 minutes.