Hoagie Bread Roll Recipe
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Category: |
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Ingredients: |
Ingredients: 3 ½ - 4 cups bread flour
1 ¼ cups plus 2 tbs – 1 ½ cups warm water
2 tablespoons sugar
1 packet instant yeast (2 ¼ teaspoon of RedStar Platinum Yeast)
1 teaspoon kosher salt
4 tablespoon cold butter, cubed
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Directions: |
Directions:Using Active Dry Yeast? Start here
1) If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar and ¼ cup plus 2 tbs 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.
Go to Step 1 of Recipe Continuation and follow the rest of the recipe
Using Instant Yeast? Start here
1) In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, 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. |
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Recipe Continuation |
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Ingredients: |
Ingredients:
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Directions: |
Directions:1) 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.
2) Add in the butter 1 Tbl at a time and mix until almost fully melded in before adding the next Tbl. In total, 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.
3) 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 with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.
4) Preheat oven to 375º. If you want to slash your bread, using a lame, make your slashes. 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 200º.
5) Allow to cool before cutting with a quality bread knife |
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Personal
Notes: |
Personal
Notes: -->Depending on the type of bread flour as well as how humid your kitchen in you may need to increase the water to 1 ½ cups (which is only another 2 tbs more).
-->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.
-->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
Butter: will make your crust softer and richer
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