Hoagie Rolls

a submarine sandwich on a fresh baked roll on a plate

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4.60 from 10 reviews

Eileen Gray

Hoagie, hero, sub, grinder, whatever you call your sandwich, this is a great roll for building your masterpiece.

Prep Time45

Bake Time15

Rising Time1

Total Time2

Servings:6 rolls

Ingredients

2 ¼ teaspoons dry yeast
1 tablespoon granulated sugar
12 oz warm water (1 ½ cups)
15 oz unbleached all purpose flour (3 cups, see note)
4 oz milk (1/2 cup, scalded and cooled to room temperature)
7 ½ oz unbleached bread flour (1 ½ cups)
2 teaspoons table salt

Instructions

In a large mixing bowl or in the bowl of a stand mixer, combine 2 ¼ teaspoons dry yeast, 1 tablespoon granulated sugar and 12 oz warm water. Add 2 cups (10 oz) of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30 minutes.
Add 4 oz milk, 7 ½ oz unbleached bread flour and 2 teaspoons table salt. Mix to combine. If using a stand mixer, switch to the dough hook. With the mixer running, add the remaining cup (5 oz) of all purpose flour. Knead the dough for 5 minutes until it is smooth and elastic. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper and knead on a floured surface.
Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature for 1 - 1 1/2 hours or until doubled in size. Turn the dough out of the bowl and knead briefly.
Return the dough to the bowl. Cover the bowl tightly, refrigerate overnight. (see note)
In the morning, take the dough out of the refrigerator. Generously sprinkle two half sheet pans with corn meal.
Turn the dough out onto a lightly floured surface. Roll the dough back and forth to form a 12" log. Fold the two ends into the middle then roll back and forth to form a 12” log again. If at any point the dough springs back too much you can give it a 10 minutes rest then continue. Cut the log into 6 equal portions.
On a lightly floured surface, pat a piece of dough into a 6” oval. Tightly roll the dough from the long side to form a 6" cylinder. Pinch the seam tightly. Using flat hands roll from the center out to form a 10” long roll. Let your hands go over each side to taper the ends of the roll. Set the roll onto one of the prepared pans. Continue forming the other rolls and place 3 on each pan.
Cover the pans with a damp kitchen towel and set aside in a warm place to rise until doubled in volume (about 1 hour). Meanwhile Preheat the oven to 450 °F.
To create steam in the oven, place a small pan onto the floor of the oven to preheat. If you have them, you can put lava rocks or whiskey rocks into the pan to preheat as well.
When the rolls are ready to bake brush them lightly with milk. Place the trays into the oven. Pour a 1/4 cup of warm water into the preheated pan on the floor of the oven and immediately close the oven door.
Bake until the rolls are golden brown, about 15 minutes. Turn the trays after 10 minutes to promote even browning. Cool completely on a wire rack before slicing.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

You can skip the refrigeration step and go ahead and finish the rolls on the same day. I find the flavor, texture and crust is better with an overnight rest.

Nutrition