Originally published on February 25, 2014
You can use regular bread dough to make hoagie rolls, but I seriously suggest using a separate recipe such as this one. Not only does it take much less time, but the buns seem to come out softer and fluffier and of course, they have those signature markings across the top. If you don’t need 18 rolls, which is about what this recipe makes, place the extras in the freezer. It’s always so nice to have freshly homemade bread on hand!
Ingredients:
2 small packages active dry yeast
3 cups water, divided and at about 110 degrees (just above body temp)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8 – 8 1/2 cups all-purpose flour
Directions:
1.) Dissolve the yeast in 1/2 cup warm water with one tablespoon of the sugar added to it. Let stand for about 5 minutes, until the mixture starts to foam on top.
2.) Add remaining water and sugar. Beat in oil, salt, and 4 cups of the water, mixing until smooth. Add more flour, a little at a time, until it forms a soft dough.
3.) Turn mixture out onto a lightly floured work surface. Knead until it’s completely smooth and elastic, about 6-8 minutes.
4.) Place a bit of vegetable oil in a large bowl, and add dough. Turn the dough to cover it in the oil, which will keep it from sticking.
5.) Cover, place in a warm spot, and allow it to rise for about 45 minutes.
6.) Preheat oven to 400 degrees Fahrenheit.
7.) When ready, punch the dough down gently. Turn out again onto a lightly floured surface and divide it into 18 pieces. Shape each of these into an oval.
8.) Place the different pieces of dough onto greased baking sheets, about two inches apart.
9.) With a very sharp knife, create a 1/4″ slash across the top of each piece of dough. Cover and allow to rise for about 20 minutes.
10.) Bake for about 13 – 18 minutes until the rolls are golden brown.
11.) When rolls are finished cooking, place on wire racks to cool.
12.) Serve and enjoy!