Hoagie Rolls

Name: Hoagie Rolls
Cuisine: American
Ingredients: 1/2 oz active dry yeast; 3 cup warm water (110-115F) (divided); 2 tbsp sugar (divided); 1/4 cup vegetable oil; 1 tbsp salt; 6 1/2 cup all-purpose flour

chris.zurhorst @cook_3192488

Manorville, New York

Size of roll is up to you. I wanted larger rolls and instead of 18 smaller ones I did 8 larger rolls each about 8-10 ounces each. I made them longer, subroll size. I also made the cut slit on the side not the top. I cut it most of the length of dough so I had top golden brown and slightly domed with a slightly flatter side or bottom. This made a more authentic looking Hoagie roll in my opinion. They turned out great and was perfect for kielbasa with sauerkraut. Would also be great for a chicken parm hero or meatball sub.

chris.zurhorst @cook_3192488

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Ingredients

1/2 ozactive dry yeast
3 cupwarm water (110-115F) (divided)
2 tbspsugar (divided)
1/4 cupvegetable oil
1 tbspsalt
6 1/2 cupall-purpose flour

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Steps

1

In mixing bowl, dissolve yeast in 1/2 cup warm water, add 1 tablespoon sugar and let stand to bloom about 5 minutes
2

Add remaining water and sugar. Mix in oil, salt, and 4 cups flour until smooth. Stir in enough flour to form a soft dough. (Will probably use at least 6 cups of flour but may need all 6.5 cups)
3

Turn dough onto floured board. Knead until smooth and elastic, about 6-8 minutes.
4

Place dough into a greased bowl. Turn dough once to ensure dough ball is greased on all sides.
5

Cover bowl tightly with plastic wrap let rise 45 minutes.
6

Punch dough down and turn out onto lightly floured board. Divide into 18 equal pieces.
7

Shape into oval
8

Place onto greased baking sheet, about 2 inches apart.
9

With kitchen scissors or knife cut a 1/4 inch slash across top of each
10

Cover and let rolls rise another 20-30 minutes.
11

Brush with an egg wash (beat 1 egg with about 1 tablespoon water)
12

Bake at 400°F for 13-18 minutes until golden brown.
13

Cool on wire rack and enjoy