HOAGIE ROLL RECIPE (IT'S EASIER THAN YOU THINK)
This homemade hoagie roll will help you seriously step up your sandwich game. Plus, you can easily change the shape of this dough to be round for burgers or a smaller size for hot dogs.
Provided by Marina | Let the Baking Begin
Categories Bread
Time 1h45m
Number Of Ingredients 6
Steps:
- Yeast: Dissolve 2 1/4 tsp of active dry yeast in a 1/3 cup warm water with a pinch of sugar and let sit for 10-15 minutes or until the mixture foams up and increases in volume just slightly. This ensures that the yeast is active and that the yeast will be easily incorporated into the dough. Omit this step if using instant yeast and just add it as-is in step 2 where it calls for the yeast mixture.
- Knead with a mixer: To a bowl of a stand mixer (if you'd like to make this dough in a bread maker see Note 1 at the bottom) add 3 1/2 cups flour, 2 tbsp sugar, 2 tsp kosher salt, remaining warm water and the yeast mixture from step 1. Stir quickly with a spoon to bring all ingredients together. Then, attach a dough hook and knead for ~20 minutes on speed 3 (or low speed), or until the gluten is well developed. TIP: You'll know the gluten is developed when the dough is tacky to touch. DO NOT overknead the dough or the gluten fibers will break and the dough won't have the strength of the gluten network to hold in the air bubbles as it rises. This will give you doughy hoagie rolls that don't rise well.Next, add the room temperature butter and knead until fully incorporated (~2 minutes).Knead by hand: add all ingredients, together with the yeast mixture except for the butter to a large bowl and stir with a spoon to slightly bring everything together. Then, knead with your hands for about 15-20 minutes or until the dough is tacky to touch and is very stretchy when pulling a small piece into a pane. Add room temperature butter and knead until it's fully incorporated.
- Omit this step if you'd like to make the Quick Hoagie RollsProof: Transfer the dough to a well-oiled bowl, cover with a tea towel and allow to proof until doubled in size in a warm (not higher than 100F°), draft-free place (~45 min - 1 hour). If you have a proofing option on your oven, use it. Otherwise, you can preheat your oven to 200F for 2-3 minutes, then turn it off and place your bowl with the dough in there. Make sure the oven is not hotter than 100F° or the yeast in the dough will die and the dough will not rise.
- Divide and shape:Turn out the dough onto a floured or oiled surface. Divide it into 6-8 equal pieces (or 4 if you're looking to make them XL). Use a kitchen scale if you'd like the hoagie rolls to be exactly the same size. Shape all of them into neat and tight balls. Using a rolling pin roll each ball into a 6"x4" rectangle (for 6 -8 rolls). Now, roll into a tight 6-inch roll, pinching the ends to seal. Set on a parchment-lined 16"x21" baking sheet seem side down spacing the rolls evenly. Cover with a clean kitchen towel. Allow to proof until doubled in size (~30-45 min) in a warm place (you can do the oven trick again. Just remember to remove the proofed rolls from the oven when preheating the oven for baking).
- Bake:Preheat the oven to 375F°. Using a serrated knife score each roll about 1/4 inch deep, lengthwise. If you wish, you can brush the tops of the hoagies with an egg white lightly whisked with a small pinch of salt, or leave them as is. Place in the oven and bake for about 15-20 minutes or until the outside is golden in color. If the hoagie rolls are baked through, the internal temprature reading should be 200F°.
- Remove from the oven to a cooling rack and cool for at least 20-30 minutes before cutting. , or until the hoagies are room temperature.
Nutrition Facts : Calories 273 kcal, Carbohydrate 46 g, Protein 7 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 637 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
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
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
REAL ITALIAN HOAGIE
More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!
Provided by CHRISSYG
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the rolls, but not all the way through.
- Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
- Remove some of the bread from the center of each half of roll.(if desired)
- Drizzle a little of the olive oil mixture on the bread.
- Place first the meats, then the cheese in layers.
- Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
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- Pour the flour into a large mixing bowl and add the salt and yeast on opposite sides of the bowl. Stir in each one with your hand, then mix in the sugar.
- Dump in the melted lard and half of the water. Mix by hand, gradually drizzling in more water until all the flour is picked up from the bowl and a smooth, slightly sticky dough has formed. You may not need all of the water.
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