Hoagie Rolls
These hoagie rolls are soft yet hold the mightiest meatball. This is my go-to roll for meatball sandwiches. I love that you can make the rolls ahead and freeze them. On busy days, I just pull them out and we have homemade sandwiches in less than 30 minutes.
The smell of homemade rolls is a favorite in our home. Something is satisfying about kneading dough and having a finished product that tastes and smells so good.
Over time, we have drastically limited our intake of artificial ingredients. It can be hard on the brain to read the ingredient list of some store-bought bread. Because of this, I’ve focused on creating bits of time during the day to make them from real ingredients.
What I learned is that there is very little hands-on time. It’s simply a process that you can build into a day you want to bake. Once you master what dough should look and feel like, it becomes that much easier!
Hoagie Rolls
Ingredients
- 472 grams water lukewarm
- 9 grams instant yeast
- 12 grams granulated sugar
- 6 grams salt kosher
- 480 grams bread flour
- 82 grams semolina flour
- 2 tbsp olive oil
Instructions
- Combine all of the ingredients except the olive oil in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 4 minutes.472 grams water, 9 grams instant yeast, 12 grams granulated sugar, 6 grams salt, 480 grams bread flour, 82 grams semolina flour
- Add olive oil and mix for another minute or two. The dough should be smooth and elastic and pass the windowpane test.2 tbsp olive oil
- Turn out the dough and form it into a ball and transfer it to a container that has been greased with olive oil. Turn the dough over so both sides are in contact with the oil. Cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1 hour. Please see the recipe notes for additional options.
- Once risen, place the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into 8 pieces of equal weight.
- Roll each into a tight log 6" long, Use your hand on the top of the log to create friction with the surface of the counter. This tightens the skin of the dough so it will have a proper rise. They will look narrow yet they will expand both in the 2nd rise and in the oven.
- Cover and let them rise for 30 minutes or until doubled in size. This is a sticky dough so plastic wrap will stick. I use a pan with tall sides to cover them and place a towel over that to ensure the dough does not dry out.
- Preheat your oven to 350 °F and place a small heavy pan on the bottom shelf.
- Quickly yet gently score the rolls with a sharp serrated knife. This allows the rolls to expand further in the oven.
- Place rolls in the oven. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 20 - 25 minutes or until golden in color and the internal temperature reads 190 °F. Remove from oven promptly.
- Let the buns rest for 2 minutes before transferring them onto the cooling rack. Let cool for another 30 minutes.
Kitchen Equipment
Notes
Nutrition
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