Hoagie Rolls

Today is quarantine Day 47 .. after getting our morning walk , my husband went to his office upstairs to work and i went on to the kitchen to get busy doing things . Looking at things to do , i decided maybe i should try this hoagie rolls . I have never made them from scratch . This past week too , i actually wanted to make my own hamburger buns . But our weekend was full of rain , so hamburger for dinner is out of the question . So there it went my chance to make hamburger buns .

This morning however i decided to try on making this sub sandwich or hoagie rolls , whatever you feel to call it . We can always use this for Philly Cheesesteak , or French dip , or Sub sandwich . The french dip probably would be one my family prefer for dinner tonight , i know it’s not French bread , but hey .. it’s crusty outside .. so who cares .

I cut the recipe in half , and so i only made 5 hoagie rolls . There are only 3 of us , and only the two of us will eat this sandwiches . I might have a bite of it , but every time i made steak sandwiches or french dip , i never eat it , i guess i just wasn’t willing to spend so much eating carbs in just 1 sandwich LOL . But anyway it still turns out pretty good . As always make sure the temperature in the water and milk are warm enough , but not too warm otherwise you’d kill the yeast and not too cold , otherwise you’d scared them and they won’t bloom LOL

Ingredients :

  • 340 grams bread flour
  • 1/2 tbsp kosher salt
  • 1/2 tbsp sugar
  • 30 grams egg
  • 1.5 tbsp canola oil or vegetable oil or coconut oil
  • 1/4 cup plus 1 tbsp 1 % low fat milk , warm , about 90F
  • 1/2 cup warm water
  • 3.5 grams yeast

Directions :

  • In a large mixing bowl , mix the flour , salt and sugar , whisk until combined . Set aside
  • Beat the egg and the oil together , set aside
  • Mix the water and milk together , add the yeast in , whisk until the yeast dissolves .
  • Add the water yeast mixture and the egg oil mixture into the mixing bowl of flour mixture .
  • Use the dough hook , and start stirring to mix , about 5 minutes . Stop and let it rest for 5 minutes .
  • After 5 minutes , resume the kneading with the dough hook for the next 5 minutes . At this point , you can always add more flour or more water , if the dough is too dry add little flour , per tsp , or if it’s too wet , add flour , per tsp too . The dough should not be sticky wet , it’s more like tacky dough . Smooth and elastic .
  • Take it out and knead 1 extra minute on lightly floured surface , shape into a ball . Place in a well greased bowl , seam side down , cover with plastic wrap , let it rise for 90 minutes . Should be double in size .
  • Take the dough out from the bowl , divide the dough into 5 balls . Let it rest 5 minutes , and then shape into torpedo shape . Youtube has a good videos how to shape this the correct way .
  • Place each one of them on a parchment paper , and brush lightly with oil , cover loosely with plastic wrap . Let it proof for an hour , and uncover , let it continue to proof for 15 minutes . After that , make a cut right in the middle , and let it continue to proof for 15 more minutes .
  • Preheat oven to 425 F , place pan with hot water inside , and when ready , place the bread in the oven , spray with water . Bake 10 minutes . Turn it around , bake an extra 5 more minutes . Or until the temperature of the bread is 190 F .

Shape into a ball and the bulk fermentation is about 90 minutes in warm place .
It’s hard to tell from picture . But they have definitely doubled in size .
Shaped this into 5 torpedo rolls . Covered loosely with plastic wrap for an hour .
Ready to be proofed for an hour
An hour later
Made a cut on top with my lame , or u can use razor . Make sure you do it fast to make a clean cut
Made the cut , looks very nice
Ready to be baked . They continued proofing even after I made the cut .

This hoagie rolls though def is high in carbs , and not quite macro friendly . Macros per serving is 52C , 5F , 8P , about 308 calories per roll .

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