Hoagie Rolls

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 359, total fat 16 G., saturated fats G., proteins 10 G., carbohydrates 45 G., fiber G., cholesterol mg, sodium mg, sugar G.

Hoagie rolls are elongated buns made from yeast dough, most often used to make hoagie sandwiches or submarine-style sandwiches. Hoagie rolls resemble miniature French baguettes with the same crispy crust and fluffy crumb. Bake these delicious rolls and make sandwiches with a wide variety of fillings and sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup of warm water (40°C)
2 and 1/4 teaspoons active dry yeast
1.5 tbsp. sugar
3/4 cup milk (slightly warm, 200 ml)
1 large egg
3 tbsp. l. olive oil
5 and 1/4 tbsp. bakery flour (650g plus a little for working) with a high gluten content of 14-16%
2 teaspoons of salt
Topping: 1 egg white (beaten with 1 tbsp. water, for coating)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, bread flour, milk, eggs

Cooking the dish according to the recipe:

In a bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let sit for 5 minutes. In a bowl, whisk together the milk, egg, and olive oil. Pour this mixture into the yeast and add the flour and salt.

Knead the dough by hand or with a mixer fitted with a dough hook until it comes away from the sides of the bowl. Knead for about 8 minutes, adding flour or water as needed. The dough should be smooth and firm, but still slightly sticky to the touch.
Grease the inside of a large bowl with olive oil.

Form the dough into a ball and place it in the bowl, rolling it around the sides to coat the surface with oil. Cover with plastic wrap and let rise for 1 hour 30 minutes, or until doubled in size.

You can then refrigerate the dough overnight, or continue cooking. If you do, remove it the next day and let it rest at room temperature for 1 hour 30 minutes to 2 hours before working.
Line two baking sheets with parchment paper. Lightly dust them with cornmeal or semolina. Divide the dough into 10 equal portions, approximately 120 g each. Form into 15 cm long buns and arrange them on the baking sheets. Cover the buns with a kitchen towel and let them rest for 1 hour.
Preheat oven to 220°C.

Before placing the dough in the oven, use a sharp knife or blade to make a 0.5 cm deep longitudinal cut on each bun.
Place the buns in the oven and reduce the temperature to 190°C.

Bake for 15–18 minutes, rotating the baking sheet once. The center of the buns should be 90°C (194°F). Alternatively, tap the crust. You'll hear a hollow sound when the buns are done.

Test output: about 1.2 kg. for 10 buns.