There has been a few questions about what the recipe for my hoagie rolls is so I’ve decided to post the recipe in a more clear manner. This is a scaled down version of a recipe that I got from the PMQ Recipe Bank. Here are the ingredients and the process:
1-1/8 cup water (about 70 degrees F)
1-5/8 tsp Salt
3-3/8 tsp Sugar
1-2/3 Tbl Olive Oil
16 oz Strong Bread Flour or Hi-Gluten Flour
2-1/2 tsp Yeast
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 a 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.