Hoagie Rolls

kzbhansen's Note:

These are so good!! We use them a lot for pulled meat sandwiches and such. Enjoy!

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 18

Yield: 18.0 Rolls

• 2 (1/4 ounce) packages active dry yeast
• 3 cups water, divided (110-115 degrees)
• 2 tablespoons sugar, divided
• 1/4 cup vegetable oil
• 1 tablespoon salt
• 8 -8 1/2 cups all-purpose flour

Directions:

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

Reviews

[HubertF]

No doubt, these hoagie rolls are the real thing. Made them the 1st time today, turned out fantastic. Even my daughter liked them! If yours came out to dense or to small, I suggest on the following: Don't skimp on the yeast, the proofing really helps later with the rise since we use the oil. Really thorough kneading helps as well. Make sure you dough is easy to knead, if not add warm water. Let it rise, let it rise....cover with lid (yeast does not like draft from the A/C) in a warm place 80 F until at least double or more of the original volume. I took the 18 count recipe, halved the ingredients and made only 8 rolls of it instead of nine (easier to divide) and rolled them out to about candy bar size "logs". Let it rise again, 80 F, no draft, until more than double the size 30-40 min - then in pre-heated oven. Giving the rise enough time, temperature and no drafty air is really the key. LOVE THEM ...will be a staple, for sure.

[Heidigal]

This is my favorite bread recipe! I usually make 16 rolls (it's just easier to divide). If you place them far enough apart on the cookie sheet, they will get a nice crust. If you put them on with sides barely touching, you get rolls that are softer. I bake these into hoagie rolls for hubby's fav French Dip or I make dinner rolls with the dough and bake in a lasagna pan. To make the bread more flavorful, I double the oil and steep herbs or garlic in it while I'm proofing the yeast. Add flour until the dough is no longer sticky, but still really pliable. If you over knead, you WILL get tough bread! Thanks for a great basic recipe, Hansen!

[Chef #885814]

Great recipes. I scaled the recipe to 10 rolls and followed recipe using King Arthur unbleached bread flour. I added a few shakes of garlic/herb/cheese mixture and put the whole batch into bread machine. It did not need all of the water (again, using the scaled amount)- just enough to let mass of dough in bread machine come together in a cohesive, slightly moist mass that forms a ball around the bread machine paddle. It rose beautifully and was a terrific base for meatball sandwiches. Thanks for sharing this one!