Italian Hoagie Rolls
These Italian hoagie rolls are made with warm water, instant yeast, olive oil, sugar, bread flour, and kosher salt for a soft, chewy sandwich bread.
- Prep
- 20 minutes
- Cook
- 30 minutes
- Proof
- 1 hour, 45 minutes
- Total
- 2 hours, 35 minutes
Ingredients
Instructions
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Combine Ingredients in a stand mixer bowl fitted with a dough hook.
- 3.
Mix on medium speed for 3 minutes or until dough is well combined and clearing the bowl, then increase to high speed and mix for 4 more minutes until the dough is fully developed and you can tug on it without it ripping.
- 4.
Transfer dough to a bowl and round it into a ball. Cover and ferment at room temperature for 90 minutes. It should have doubled in size.
- 5.
Divide the dough into two pieces, shape them into balls, cover, and let them rest for 15 minutes.
- 6.
De-gas and flatten each ball and shape each piece of dough into a 12-inch tube. To do this, roll each de-gassed piece of dough up like a pin wheel while also pressing firmly down every rotation. When the dough is in a cigar shape, leaving the seam side down, start with your hands in the middle and roll them back and forth while simultaneously moving your hands out towards the ends of the dough. Once the dough is about 8 inches, start applying more pressure at the edges to make them taper off. Continue this until the doughs are 12" (30cm) long. Place each of the loaves onto the back of a sheet tray lined with parchment paper.
- 7.
Cover and proof for 60 minutes. They should double in size. Spray the rolls with water, score them tip to tip with a razor blade or serrated knife, and bake for 30 minutes at 375°F (190°C) until golden brown.
