HOAGIE BUNS
Fresh from the oven, these homemade buns provide a delicious and convenient way to serve my beef.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the remaining warm water and sugar. Beat in the oil, salt and 4 cups flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into an oval. Place 2 in. apart on greased baking sheets. With a scissors, cut a 1/4-in.-deep slash across the top of each. Cover and let rise until doubled, about 20 minutes. , Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 237 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
HOAGIE ROLLS
Make and share this Hoagie Rolls recipe from Food.com.
Provided by kzbhansen
Categories Yeast Breads
Time 1h15m
Yield 18 Rolls, 18 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 237, Fat 3.6, SaturatedFat 0.5, Sodium 390.3, Carbohydrate 44.1, Fiber 1.7, Sugar 1.6, Protein 6.1
MY FAVORITE SUB (HOAGIE) ROLLS
When it comes to sub rolls, I prefer mine light and fluffy. I make up a big batch of these and freeze them for later use.
Provided by Wildflower5656
Categories Yeast Breads
Time 2h
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 206.9, Fat 2.7, SaturatedFat 1.4, Cholesterol 5.7, Sodium 315.6, Carbohydrate 39.4, Fiber 1.6, Sugar 3.3, Protein 5.6
HOMEMADE HOAGIE ROLL RECIPE
Make these soft and delicious hoagie rolls for a family cookout or special game day event. Shape the dough and bake as hoagie rolls or kaiser rolls.
Provided by Diana Rattray
Categories Lunch Entree Brunch Bread Sandwiches
Time 2h29m
Number Of Ingredients 9
Steps:
- In a mixing bowl or bowl of a stand mixer, combine the warm water with the yeast and sugar. Let stand for 5 minutes. Combine the milk, egg, and olive oil in a cup and whisk to blend. Add the milk and egg mixture to the yeast mixture along with the bread flour and salt. Mix by hand or with a dough hook until the dough comes together. Knead by hand or with the dough hook for about 8 minutes, adding more flour or water if necessary. The dough should be firm and smooth but slightly tacky to the touch.
- Grease a large bowl with olive oil .
- Gather the dough into a ball and put in the oiled bowl. Turn to grease all sides of the dough ball. Cover the bowl with plastic wrap and let the dough rise for about 1 1/2 hours or until doubled in volume.
- Continue with the recipe or refrigerate overnight at this point. If you refrigerate overnight, let the dough come up to room temperature before shaping. 1 1/2 to 2 hours should be enough time.
- Line two baking sheets with parchment paper . Sprinkle lightly with cornmeal or semolina flour.
- Divide the dough into 10 portions, roughly 4 ounces each. Shape into 6-inch hoagie roll shapes and arrange on the prepared baking sheet.
- Cover the rolls with a light towel and let stand at room temperature for 1 hour.
- Preheat the oven to 425 F.
- With a baker's lame, sharp knife, or razor, cut a 1/4-inch-deep slit down the tops of the rolls just before they go in the oven.
- Put the rolls in the oven and reduce the temperature to 375 F.
- Bake the rolls for 15 to 18 minutes, rotating the pan once about halfway through the baking time. The rolls will be about 195 F in the center when done. Or check by tapping on the bottom of a roll. It will sound hollow when done.
- Makes about 41 ounces of dough for about 10 sandwich rolls. Note: If you are making kaiser rolls with a kaiser roll stamp, shape the dough portions into balls, then flatten slightly. Press with the stamp firmly, but don't cut through the dough. Arrange the stamped rolls upside-down on the parchment paper. Before baking, turn them right-side-up, brush with egg wash if desired, and bake as above.
Nutrition Facts : Calories 320 kcal, Carbohydrate 55 g, Cholesterol 20 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, Sodium 441 mg, Sugar 3 g, Fat 6 g, ServingSize 10 servings, UnsaturatedFat 0 g
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