Hoagie Rolls

Source: The Kitchen Whisperer

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 2 1/2 hours

INGREDIENTS

• 3 ½ – 4 cups bread flour
• 1 ½ cups warm water
• 2 Tbs sugar
• 2 ½ tsp active dry yeast
• 1 tsp kosher salt
• 4 Tbs cold butter
• Egg white + 1 Tbs milk for egg wash

DIRECTIONS

• In the bowl of a stand mixer, combine 2 Tbs of the warm water, active dry yeast, and sugar. Mix and set aside 5 to 10 minutes, until foamy.
• Add the remaining water and 2 cups of flour. Use a dough hook to mix on low for 5 minutes.
• Add the salt, then gradually mix in the rest of the flour, ½ cup at a time, for about 5 minutes until the dough becomes slack. If it doesn’t turn slack, add 1 Tbs water or more as needed.
• Add the butter 1 Tbs at a time, waiting for the first to incorporate fully before adding the next. Mix until the dough comes together, pulls away from the side of the bowl, and is smooth and shiny. 
• Transfer the dough to a greased bowl. Cover and let rise for about 1 hour until doubled in size. 
• Punch down the dough. On a lightly floured surface, divide into 6 pieces and shape into hoagie rolls. Cover with greased plastic wrap and let rise again 30 to 45 minutes until doubled again.
• Meanwhile, preheat the oven to 375 F. 
• Brush the tops of the rolls with the egg white/milk mixture and slash with a lame.
• Bake 20 to 25 minutes, until the internal temperature is 200 F and the crust is golden brown.
• Cool completely before slicing and using to make Bobbie Sandwiches!