Grinder, Hoagie and Philly Cheesesteak Rolls

Recipe by Brandess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
  • 1 18
    cups water (about 70 degrees F)
  • 1 58
    teaspoons salt
  • 3 38
    teaspoons sugar
  • 1 23
    tablespoons olive oil
  • 16
    ounces bread flour, a strong flour like a Hi-Gluten Flour
  • 2 12
    teaspoons yeast
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DIRECTIONS

  • 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.
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