Jun 27, 2011

Hoagie/Sandwich Rolls


I've been trying to bake all of our bread at home but I was finding that I was buying bread for hoagies/sandwiches at the bakery instead of making it.  I didn't know why I was doing that so I set out to find a recipe.  I came across this recipe and gave it whirl without any expectations and lo and behold, I was very presently surprised!  The bread came together easily, rose like a beauty, and had wonderful flavor.  And the only real reason we had these sandwiches was because I had  to make the bread. ;)

I'm not a big steak sandwich eater - it's not the first thing that I would order at a restaurant or the first use for steak at home. We had some thin steaks in the freezer that I thought would be great as sandwiches - and they were! A soft roll, sweet caramelized onions, seared steaks and tangy mustard-mayo sauce. These were great for an easy meal that came together super fast.

Hoagie/Sandwich Rolls
2 1/4 tsp. active dry yeast
1 1/2 cups very warm water, divided (around 115-120 degrees)
1 tbsp. sugar, divided
1/8 cup vegetable oil
1 1/2 tsp. salt
4 -4 1/4 cups all-purpose flour

1. In the bowl of an electric mixer fitted with the paddle attachment, dissolve the yeast in 1/4 cup warm water add 1/2 tablespoon sugar.  Let stand about 5 minutes, until foaming.
2. Add remaining water and sugar and mix in the oil, salt, and 2 cups flour until smooth. Add the next 2 cups of flour in 1/2 cup increments until a soft ball of dough forms.  Switch to the dough hook and knead until smooth and elastic, 6-8 minutes.
3.  Place in a lightly oiled bowl and turn once to coat.  Cover with plastic wrap, place in a warm place, and allow to rise for 45 minutes.
4.  Lightly grease a baking sheet.  Once dough has risen, gently punch it down and turn out onto a lightly floured surface and divide into about 6 pieces, roughly the size of a sandwich roll (or to your liking). Shape into an oval and place 2 inches apart on a prepared baking sheet.
5.  Using clean kitchen scissors cut a 1/4-inch slash across the top of each roll.  Cover with a clean kitchen towel and let rise for 20 minutes.
6. Bake at 400 degrees for 13-18 minutes or until golden brown. Remove to wire racks to cool.

adapted from food.com

5 comments:

purabi naha said...

Your steak burger is looking yummy, dear! I would definitely go for it.

The Café Sucré Farine said...

These look fantastic!! Wow, I can think of a ton of uses for them, wish I had one right now!

Penny said...

I am making these right now.  Just wondering what the purpose of the slash on the top is?

goodthymes said...

I'm so glad that you are trying these.  The slash in the title is there because when I asked around if people knew what a hoagie was, I got some strange looks!  Maybe it's not a southern term?  Better safe than sorry.  :)

Penny said...

I meant the slash on the top of the roll.  Is that so it won't rise too high?  In any case, these were so easy to make and so tasty but very heavy.  I did think that 4 1/2 cups of flour was a lot for only 6 rolls.

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