- 3 1/2 – 4 cups bread flour/448-512 grams
- 1 1/4 plus 2 Tbl – 1 1/2 cups warm water (110-115F degrees) / 308-355 grams
- 2 Tbl sugar
- 1 packet instant yeast (2 1/4 tsp of RedStar Platinum Yeast)
- 1 tsp kosher salt
- 4 Tbl cold butter, cubed
Using Active Dry Use, start here
- If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar and 1/4 plus 2 Tbl warm water in a bowl of a stand mixer.
- Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
- 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.
- Go to Step 1 of Recipe Continuation and follow the rest of the recipe
Using Instant Yeast, start here
- In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, and Instant Yeast. Start off on low. Mix for 4 minutes.
- Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
- 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.
- 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.
- Punch the dough down and place on a very lightly floured board. 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.
- Preheat oven to 375 F. If desired, brush with coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
- Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )
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 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.
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