Hoagies!
Well, I had meat in my crock pot to make french dip sandwiches, but I didn’t have any bread. That just meant I had to make some rolls. I found this recipe and it was simple. They are simple, but do the trick. I ended up cutting this recipe in half and made 4 rolls since there is only 1 of me. The only issue I had was they got pretty hard after just a day. I ended up toasting them so they were eatable after day one.
Enjoy!
INGREDIENTS
- 1 1/2 tsp. (about 1/4 oz) active dry yeast
1 1/2 cups warm water, divided
2 tsp.. sugar, divided
2 tbsp. olive or vegetable oil
2 tsp. kosher salt
2 cups bread flour
2 cups all-purpose flour
Directions
- In a small mixing bowl, add yeast to 1/4 cup water.
- Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy.
- Add remaining 1 1/4 cups water and 1 tsp. sugar. Add oil and stir to combine.
- Combine salt and flours in a medium mixing bowl.
- Using a stand mixer, or by hand, add the wet mixture to the dry mixture.
- Beat until smooth on medium speed. If dough is too wet, add a little more dough to make the dough soft.
- On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.
- Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat.
- Cover with dish towel and let rise for 45 minutes, or until doubled in size.
- Line a baking sheet with parchment paper or silpat and set oven to 400 degrees.
- Punch down dough and, on a lightly floured surface, divide into 8 balls.
- Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make (I can’t shape, oops).
- Arrange long ovals on parchment paper about 2 inches apart.
- Slice a 1/4-inch deep slit across the top of each piece.
- Cover again and let rise an additional 25 minutes.
- Bake for 10-15 minutes, or until golden brown.
- Remove from oven and let cool on wire rack.
