Monday, April 8, 2013

Homemade Hoagie Rolls


I do love a good sandwich. I often make my own hoagie rolls for sandwiches because I just can't get myself to shell out 4 or 5 dollars for a package of decent hoagies. Besides, homemade is always better. These rolls produce a soft and hearty bun that you just can't find in a store. In the above picture I actually cooked up some sausage and peppers to go in the sandwich. Oh boy, amazingly delicious!



Makes 4 large hoagies

Ingredients

1 cup warm milk
1 tablespoon  yeast
2 tablespoons sugar
1 tsp salt
3 tablespoons butter, softened
1 egg
3-4 cups all purpose flour


Instructions

1. Combine all ingredients in the bowl of a stand mixer.

2. Turn mixer on low until all ingredients are combined.

3. Turn mixer speed up and continue kneading about 5 minutes.

4. Let dough rise, covered, for 1 hour.

5. Roll dough into a large rectangle (long side of the rectangle is horizontal, short side vertical), about 1/4 inch thick. It should be about 24 inches wide.

6. Cut the dough into 4 strips,  about 6 inches wide on each. 

7. Roll strip up. Continue rolling gently until ends and seams are pinched together (otherwise it'll unroll in the baking process). 

8. Put rolls on a lightly greased jelly roll pan. Let rise about 30 minutes.

9. Preheat oven to 375 degrees. Bake rolls for 12-15 minutes until lightly browned.

14 comments:

  1. How thick is the rectangle and how wide/long are the strips before you roll?

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    Replies
    1. Good question! Thanks for catching that. About 24 inches wide, maybe 1/4 inch thick. I've updated the recipe to reflect it.

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  2. 24 inches wide by how long?

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  3. Delicious, thanks for the recipe!

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  4. I just made this bread, it was DELICIOUS. My new favorite bread. Thank you!

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  5. can this recipe be halved?

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    Replies
    1. Yes, it can, but depending on your mixer size, you may be best off kneading it by hand.

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  6. I live in Colorado do I have to adjust anything for altitude?

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    Replies
    1. King Arthur Flour has a great chart on how to adjust recipes for high altitudes. You can find it here: https://www.kingarthurflour.com/recipe/high-altitude-baking.html

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  7. Made some easy peasy Italian Beef for sandwiches and will serve on this bread later tonight. If anyone is looking for about the best dang sandwich and the easiest, please give this a go. One 2 -3 lb chuck roast, one jar 8oz Mezzetta deli sliced jalapeno peppers hot or mild with the juice, 1.5 tablespoon of beef Better Than Bouillon(this stuff is fantastic make a trip to the store if you don't have)half a bag of Bird's Eye Recipe ready mixed peppers and onions. Dump everything in a crock pot, cook on low for 8 hrs. Another word on the Better Than Bouillon, it's made from real concentrated beef stock and makes a rich full flavor au jus that takes this sandwich to a whole other level. I top it off with horseradish cheddar cheese, afterall horseradish goes beautifully with beef and you have an Italian Beef that is truly out of this world.

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  8. Make sure you use all of the jalapeno juice, it gives the beef a flavor that adds to the overall taste and not to worry there isn't any sour taste.

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  9. I made these tonight and they are excellent! Thanks for the recipe

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  10. Does this use instant yeast or no?

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