Hoagie Rolls

• temps actif: 2 hours
• temps total: 2 hours 25 minutes

Ingrédients

3 1/2-4 cups bread flour (448-512 grams)

1 1/4 cups plus 2 tablespoons-1 1/2 cups warm water, 110-115F degrees (308-355 g)

2 tablespoons of sugar (25 g)

2 1/4 teaspoon instant yeast (7 g)

1 teaspoon kosher salt (6 g)

4 tablespoons cold unsalted butter, cubed (56 g)

Instructions

In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. 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 mixer should be at medium speed. If your dough after 5-6 minutes is not slack, add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but only add one tablespoon at a time. The additional water will fully depend on how humid your room is.

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 until it pulls completely away from the sides of the bowl and is smooth and shiny. Remove from bowl and transfer to a greased, covered bowl until doubled in size (~1 hour).

Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled (~30-45 minutes). Do not overproof them or they will fall flat.

Preheat the oven to 375 F. If you want to slash your bread, make your slashes. If desired, brush with a coating of choice and bake for 16-23 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.

Notes

Bread Wash

Whole egg: this will give your bread a sheen and color

Egg yolk: this will give your bread color and will help brown it

Egg white: will give you a firmer crust

Milk: will give your crust color

Butter: will make your crust softer and richer

Egg white with milk: will give you a firmer crust and deeper crust color

Nutrition

• Taille de Portion: 1 roll
• Calories: 376
• Lipides Totaux: 9.1 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 20.4 mg
• Sodium: 325.7 mg
• Glucides Totaux: 62.6 g
• Fibres Diététiques: 2.2 g
• Sucres Totaux: 4.4 g
• Protéines: 10.1 g