Saturday, January 21, 2023

Homemade Sub (Hoagie) Rolls

(Photo shows a 4x batch with optional toppings. Foreground left to right, dried parsley, caraway seed, poppy seed, everything bagel spice x2. Row above foreground left to right, garlic salt x3, dried parsley, caraway seed, poppy seed, second row above foreground left to right, plain x4, garlic salt)

1 1/2 cups water, warm
2 Tablespoons active dry or Instant yeast
3 1/2 teaspoons sugar
1 1/2 tsp fine salt
3 1/2 teaspoons vegetable oil
4 cups all-purpose flour spooned and levelled (500g)

Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes, then add the remaining sugar, salt and vegetable oil. Mix briefly to combine.
Note: if using instant yeast, you can mix it dry into a few cups of flour and skip the blooming process above. Just mix the salt, sugar, and oil in with the water and proceed as below.
Add the flour, one cup at a time, mixing between additions. When all the flour has been added, continue mixing for a 3-4 minutes, to develop the dough. The dough may be quite wet and sticky. That's fine. It will tighten up as it rests and you can add additional flour later, if needed. If using a mixer, remove the kneading hook and cover the top of the bowl with a clean tea towel. Let stand 15 minutes.

Remove dough to a floured work surface. Knead dough a couple of minutes, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Divide dough into 4 equal pieces. *I like to weigh the entire piece of dough, then divide that amount by 4, to weigh out identically sized pieces.

Form each piece of dough into a ball, cover with a clean tea towel and let rest 15 minutes.

Preheat oven to 375F (regular bake/not fan-assisted).

Roll each piece of dough into an 8x8-inch square. Starting with the edge closest to you, tightly roll the dough up, jelly-roll style and pinch the seam together. Using your palms, roll the dough log on a work surface, gently and evenly stretching it out longer, until it is 11 to 12-inch long. Be sure that the dough is even thickness along the length of the dough. Remove dough to a large, un-greased baking sheet.

Repeat with the remaining dough pieces.

Brush the dough with water, cover and let rise 20-30 minutes, until puffy.

Brush the dough with water again and sprinkle with any toppings at this point (seeds, cheese, dried herbs etc.)

Bake 18-22 minutes, or until deep golden. Remove from the oven and immediately transfer to a cooling rack to cool completely.

Wrap and store at room temperature or in the fridge, to extend the freshness time. For longer storage, wrap well and freeze for up to 3 months.

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 1 hr 45 mins

Yield: 4 sub rolls