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Super Soft ‘n Chewy Hoagie Rolls

  • Author: The Kitchen Whisperer
  • Yield: 4-8 1x

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Ingredients

  • 3 1/24 cups bread flour
  • 1 3/81 1/2 cups warm water (110-115F degrees) *See note
  • 2 Tbl sugar
  • 1 Tbl active dry yeast
  • 1 tsp salt
  • 3 Tbl cold butter, cubed

Instructions

  1. Add the yeast, sugar and 3/8 cup warm water in a bowl of a stand mixer.
  2. Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
  3. In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add in 2 cups of flour and remaining cup of water. Start off on low. Mix for 4 minutes.
  4. Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add in a bit more water (2-4 Tbl). The additional water will fully depend on how humid your room is.
  5. Add in the butter and mix for 1-3 minutes or until the dough comes back together. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
  6. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment lined tray and cover. Allow to rise again. ~30-45 minutes.
  7. Preheat oven to 375 and bake for 16-23 minutes or until golden brown.
  8. Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )

Notes

Water

3/8 cup is equal to 6 Tbl :). Depending on the type of bread flour as well as how humid your kitchen in you may need to increase the water to 1 1/2 cups (which is only another 2 Tbl more than originally). At times I’ve had to actually go up to 1 3/4 cups total but that was due to how humid my house was at the time.

Slack Dough

Slack dough means when then dough cannot hold a shape; it has no elasticity or spring back at all. It’s wet dough but not too wet. It’s “billowy”. The dough is super, super soft and smooth.

Equipment

I would HIGHLY recommend using a quality bread knife to slice these as the rolls are soft and chewy and nothing is worse when cutting into them with a crappy knife! You’ll love this knife! Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan

Coating your bread

  • Whole egg: this will give your bread a sheen and color
  • Egg Yolk: this will give your bread color and will help brown it
  • Egg White: Will give you a firmer crust
  • Milk: will give your crust color
  • Butter: will make your crust softer and richer
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