Hoagie Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (high protein flour)</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">7g instant yeast (or 9g active dry yeast)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">30ml olive oil</li><li class="ingredients-single-item">1 egg white, lightly beaten (for brushing)</li><li class="ingredients-single-item">Sesame seeds for topping (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Baking stone or sheet pan</li><li class="equipment-single-item">Spray bottle for water</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Linen cloth or kitchen towel for proofing</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine 500g bread flour, 7g instant yeast, 15g sugar, and 10g salt, making sure the salt doesn't directly contact the yeast as it can inhibit yeast activity. Create a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour 300ml lukewarm water (around 38°C) and 30ml olive oil into the well. Using the dough hook attachment, mix on low speed until all ingredients are incorporated, about 2 minutes. Increase to medium speed and knead for 7-8 minutes until the dough is smooth, elastic, and passes the windowpane test (when stretched thinly, you can see light through it without tearing).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape into a ball by pulling the edges toward the center, creating surface tension. Place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise until doubled in size, about 1-1.5 hours in a warm area (24-26°C).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently deflate the dough by pressing down with your fingertips. Divide into 6 equal portions (about 140g each) using a bench scraper or kitchen scale for accuracy. Shape each portion into a tight ball by pulling the edges toward the center and pinching to seal, then let rest for 15 minutes, covered with a cloth. This relaxes the gluten to make shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>To shape the hoagie rolls, flatten each ball into an oval with your fingertips. Fold the top third down toward the center and press firmly to seal, then fold the bottom third up over it. Roll the dough into a cylinder about 20cm long, tapering the ends slightly. Ensure the seam is sealed well by pinching it together, then place seam-side down.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving at least 5cm between each roll to allow for expansion. Cover loosely with a lightly oiled plastic wrap or clean kitchen towel and let proof until nearly doubled in size, approximately 45-60 minutes. The dough should spring back slowly when gently pressed with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the rolls are proofing, preheat your oven to 220°C (425°F) with a baking stone or an inverted baking sheet inside. Place an empty metal pan on the bottom rack – we'll use this to create steam, which helps develop that characteristic crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the rolls are ready, use a sharp blade or bread lame to make 3-4 shallow diagonal slashes across the top of each roll. Brush lightly with beaten egg white and sprinkle with sesame seeds if desired. The egg wash gives a beautiful shine and helps the seeds adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working quickly to retain heat, slide the parchment with rolls onto your preheated stone or baking sheet. Pour 240ml hot water into the empty metal pan to create steam, and quickly close the oven door. Alternatively, spray the oven walls with water from a spray bottle several times during the first 5 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 18-20 minutes until the rolls are deeply golden brown and sound hollow when tapped on the bottom. The internal temperature should reach about 93°C (200°F) if you're using a thermometer. For an extra-crispy crust, turn off the oven, crack the door open, and leave rolls inside for an additional 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the hoagie rolls to a wire rack to cool completely before slicing. This cooling period allows the crumb structure to set and prevents the rolls from becoming gummy. For the best sandwich experience, allow at least 30 minutes of cooling time, though it's hard to resist their wonderful aroma!</li></ol>