Homemade Hoagie Rolls
February 28th, 2022
This Recipe creates 6 servings
Prep Time: 02 hours
Cook Time: 30 minutes
A single serving contains about 95 calories
Whether you call them Hoagies, Grinders, Po Boys, or Submarine Sandwiches, a good sandwich starts with the bread. This from-scratch Hoagie Roll is easy to make, and provides a flavorful freshness that will vastly improve your Hoagie. This dough recipe produces an extremely wet "slack dough", with an 80% hydration level, where the dough is too wet to hold a shape. In order to form the dough into the classic hoagie roll shade, it is best to press each roll into a roll shaped bread pan before the last rise. The bulk of the "Prep" time is spent waiting for the bread to rise.
Ingredients:
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Dry Ingredients
2.75 Cups (12.3 Ounces/350 Grams) of Bread Flour
1.5 Teaspoons Sugar
1.5 Teaspoons Yeast (Active Dry)
1 Teaspoon Table Salt
Wet Ingredients
10 Ounces Warm Water (105° to 115° F)
1 Tablespoon Olive Oil
Egg Wash
1 Egg
1 Tablespoon Water
3/4 Teaspoon Sesame Seeds
Additional Olive Oil, as needed
Directions:
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In the mixer bowl, add the Flour, Sugar, Yeast, and the Salt.
Mix the dry ingredients.
Heat the Water to between 105° to 115° F.
Whisk the Olive Oil into the Water and then add into the mixer bowl.
Mix the Wet and Dry Ingredients until fully integrated. Use a spatula, if necessary.
Use a dough hook and run the mixer on medium speed for 6 minutes.
You should end up with a very sticky glob of "slack dough" that is too wet to hold a shape.
Turn out the dough into a well-oiled bowl, carefully coating the Dough Ball on all sides with Oil.
Cover the bowl with a Tea Towel and let the Dough rise in a warm place for 1 hour, or 90 minutes if you used room temperature water.
Line a large baking sheetpan with parchment paper, or line 6 mini-bread pans with parchment paper (unless the pans have a non-stick surface).
The Dough will be quite sticky, but do not add any additional flour. Instead, add a few drops of Olive Oil to your fingers so that the Dough doesn't stick.
Separate the Dough into 6 equal Dough Balls. Each one should weigh about 104 grams.
Shape and roll the Dough into a small loaf, about 5" or 6" long and about 2" wide.
Repeat with the remaining Dough, until you have a total of 6 small loaves.
It will likely be necessary to add a few more drops of Olive Oil to your fingers for each roll.
Place each loaf into the mini-bread pans.
Ensure that the Loaves are placed seam-side down.
Use a bread lame or a sharp knife to cut 3 diagonal slices or a long slice across the top of each Loaf.
Each cut should be about 1/8" to 1/4" deep.
Cover with the Tea Towel and rest the Loaves for 30 more minutes.
After 30 minutes, preheat the oven to 400° F.
Use a brush to apply a thin egg wash to the top of each Loaf and then sprinkle each top with Sea Salt or with Sesame Seeds.
Place the pan(s) in the oven and bake the Loaves for 20 minutes.
Each Loaf should register an internal temperature of 190° F.
Remove the Loaves from the oven and cool on a bread rack for about 10 minutes.
Slice in half to open the Hoagie Rolls and stuff with your favorite Hoagie fixins.
