These hoagie rolls are perfect for game day sandwiches, or make kaiser style rolls with the dough and use them for pulled pork or burgers.
Brush the rolls with the optional egg wash and sprinkle with sesame seeds or poppy seeds.
- 1 cup warm water (8 ounces, 105° F)
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons sugar
- 3/4 cup milk (lukewarm, 6 ounces)
- 1 large egg
- 3 tablespoons olive oil
- 5 1/4 cups bread flour (23 1/2 ounces, plus more for kneading)
- 2 teaspoons salt
- Optional: 1 egg white (whisked with 1 tablespoon water, for egg wash)
- 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, ut 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.
*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.
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