Steak 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.

STEAK HOAGIE ROLLS

Steps:

• Combine warm water, yeast and a pinch of sugar in a small measuring cup. Allow to proof for about 10 minutes.
• Combine bread flour, salt, and sugar in a stand mixer. With dough hook attachment mix just until combined. With the mixer on low speed slowly add yeast mixture to flour mixture. Add in olive oil. Continue mixing until thoroughly combined. Increase speed to medium-low and knead for about 5-7 minutes or until dough is smooth and supple. If the mixture is too wet add flour 1 tablespoon at a time until dough is smooth. If the mixture is too dry add 1 tablespoon of water.
• Place dough in a greased bowl and cover with plastic. Let rise until doubled, about 45 minutes to 1 hour.
• Prepare a large baking sheet with parchment or baking liner. Sprinkle generously with cornmeal.
• Press dough down gently. Remove dough to a lightly floured surface and divide into 8-10 pieces (depending on size preference. I made 6" rolls and it made 10.)
• Roll each piece into an elongated approx 5" - 6" piece. (Will grow a bit as it rises.) Shape to curve ends in slightly. Slit 1/4" deep slit about 3 inches down the center.
• Preheat oven to 400 degrees.
• Place rolls on cornmeal sprinkled sheet pan. Cover with plastic wrap. Let rise for about 30 minutes.
• Bake rolls for 10-15 minutes or until golden brown. If you have a thermometer it should measure 200 degrees. Let cool for 20 minutes before serving

GRINDER, HOAGIE AND PHILLY CHEESESTEAK ROLLS

Steps:

• Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
• Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
• Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
• Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.

STEAK AND CHEESE HOAGIES

Steps:

• Heat an outdoor grill or grill pan over medium-high heat. Preheat the broiler.
• Season the steak with salt and pepper, to taste. Grill the meat until it is medium-rare, about 3 to 4 minutes per side.
• In a large bowl, whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside.
• Remove the steak from the grill to a cutting board, cover it with foil, and allow it to rest for 5 minutes. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.
• Spread the rolls open and arrange on a baking sheet. Sprinkle each roll with a 1/4 cup of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.
• In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each roll. Put a quarter of the beef into each of the rolls. (Reserve 4 pieces of beef for the Round 2 Recipe Couscous Stuffed Tomatoes). Cover with the roll tops, cut in half and serve.

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.