French Hoagie Rolls Food

HOAGIE ROLLS

Steps:

• In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
• Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
• Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
• Place in a greased bowl turning once to grease the top.
• Cover and let rise 45 minutes.
• Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
• Shape into an oval.
• Place 2 inches apart on a greased baking sheets.
• With scissors cut a 1/4-inch slash across the top of each.
• Cover and let rise 20 minutes.
• Bake at 400° for 13-18 minutes until golden brown.
• Remove to wire racks to cool.

MY FAVORITE SUB (HOAGIE) ROLLS

Steps:

• Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
• Melt butter and, along with the salt, stir into yeast mixture.
• Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
• Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
• Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
• Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
• Let double in size.
• Bake in a 400°F oven until golden brown.

FRENCH HOAGIE ROLLS

Steps:

• Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
• In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
• Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
• Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
• Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
• Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
• Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
• For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
• The rolls should be medium brown and more than doubled in height within 29-30 minutes.