Hoagie Rolls
Posted On 18 September 2020
Trying to make hoagie rolls for sandwiches.
Hoagie Rolls
Ingredients
- 10 grams yeast, instant or active (2.25 tsp)
- 300 grams warm water
- 20 grams whole wheat flour
- 400-460 grams bread flour (see Notes)
- 24 grams granulated sugar (2 tbsp)
- 10 grams kosher salt (2 tsp)
- 36 grams olive oil (3 tbsp) (or 4 tbsp room temperature butter)
Instructions
- In the bowl of a stand mixer, add the warm water and yeast. If using active (not instant) yeast, put in a pinch of sugar and let sit for 10-15 minutes until foamy. If using instant yeast, continue to step 2 right away.
- Add the whole wheat flour, 400 grams of the bread flour, the sugar, and the salt. Stir to combine. Then attach the dough hook and knead for 20 minutes on speed 2 or 3. If too wet add the additional 60 grams of flour.
- Add the room temperature butter or olive oil and mix until incorporated. Might require another teaspoon of flour if not pulling away from the sides of the bowl.
- Transfer to a well-oiled bowl, cover with plastic wrap, and allow to proof in a warm place for 45-60 minutes.
- Prepare two baking sheets with parchment paper.
- Turn the dough out onto a lightly floured surface. Divide into 8 pieces. (Use a scale and math if you want to be exact.)
- Shape into balls.
- Flatten and push out corners to make a roughly 6" x 4" rectangle. Pick up long sides and folder half-way over to make a log. Pinch ends and put seam side down evenly on a parchment-lined baking sheet.
- Cover with oiled plastic wrap and a towel and let sit in a warm place until doubled, 30-45 minutes.
- Preheat oven to 375°F or 350°F Convection.
- Score each roll lengthwise with a lame or a sharp knife.
- Optional: Brush with an egg white whisked with a pinch of salt.
- Bake for 15-20 minutes. (I switch racks and rotate half way through.)
- Cool on a wire rack.
Notes
Bread Flour: If you don’t have bread flour, make your own by using 20 grams of vital wheat gluten and the rest of the weight in just all-purpose (AP) flour. So 20 grams of vital wheat gluten and 380 grams of the all purpose flour to start. If you don’t have any vital wheat gluten, well, I guess you’re using AP flour. Will turn out a bit different but still okay.
