Recipe by Brandess
This is the perfect recipe for any sandwich that requires that pizza house hoagie roll that we all love. This is a scaled down version of a recipe from the PMQ Recipe Bank where you can find a lot of authentic pizza industry recipes. http://www.pmq.com/recipe/
Top Review by Twiggyann
This didn't work for me. I was pretty disappointed in this recipe. The rolls didn't rise well so they were pretty dense. I felt like they needed a little more salt. I followed the recipe exactly so I didn't use a greased pan (though I had a little inner argument about whether or not I should since I'm not a complete baking newbie) -- needless to say, half of each roll had to be soaked off the baking sheet.
- 1 1⁄8 cups water (about 70 degrees F)
- 1 5⁄8 teaspoons salt
- 3 3⁄8 teaspoons sugar
- 1 2⁄3 tablespoons olive oil
- 16 ounces bread flour, a strong flour like a Hi-Gluten Flour
- 2 1⁄2 teaspoons yeast
Directions See How It's Made
- 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.