French Hoagie Rolls

Recipe by Jeff 631750
READY IN: 2hrs




  • Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
  • In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
  • Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
  • Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
  • Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6" x 3.5" or so. Allow to rise for 20 minutes.
  • Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
  • Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
  • For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
  • The rolls should be medium brown and more than doubled in height within 29-30 minutes.