Hoagie Rolls
- 2 hrs
- 15 mins
- 15 mins
- 8 Rolls
- Bread
Ingredients
- 3 1/2 – 4 cups bread flour/448-512 grams
- 1 1/4 cups – 1 1/2 cups warm water (110-115F degrees) / 308-355 grams
- 2 TBSP / 25 grams of sugar
- 2 tsp Dry Active Yeast / 7 grams
- 1 tsp salt / 6 grams
- 4 TBSP / 56 grams cold unsalted butter, cubed
Directions
- Add the Active Dry Yeast, Sugar, and Warm Water in the bowl of a stand mixer.
- Mix and set aside for 5-10 minutes or until the yeast has bubbled 1″.
- In a stand mixer with the dough hook add 2 cups of flour. Start on low and mix for 4 minutes.
- Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack. At this point, your stand mixer should be at medium speed.
- Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes or until the dough comes back together and the dough until it pulls completely away from the side and is smooth and shiny. Cover the bowl until doubled in size. ~1 hour.
- Punch the dough down and place it on a very lightly floured board. Divide into 8 pieces and shape – use minimal flour to avoid making the dough tough.
- Transfer to cookie sheet and allow to rise again until almost doubled. ~30 minutes. Do NOT overproof them otherwise they will fall flat.
- Preheat the oven to 375°F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with a coating of choice and bake for 15 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
- Allow to cool before cutting with a quality bread knife
