Tuesday, March 11, 2014

Homemade Egg Free Hoagie Rolls

My attempts at making homemade hoagie rolls have always been mediocre.  Sure they've tasted fine but I wasn't happy with the appearance.  I came across a blog that utilized an interesting technique for shaping rolls so that they maintain their shape and not spread while they are rising and baking.

How do you do this?

I've always been a more visual person, I will show you a picture:

 Using aluminum foil, or even parchment paper, make little dividers to place in between your rolls.  This will ensure they spread upwards instead of outwards when they rise and bake.
Works like a charm!

They freeze well and I use them for french dip sandwiches, meatball subs, hoagie sandwiches etc.

Homemade Egg Free Hoagie Rolls

2-3/4 cups warm water
2 tbsp yeast (I use SAF instant yeast)
6 tbsp sugar
1 tsp salt
6 tbsp shortening
8 cups all purpose or bread flour

In the bowl of a stand mixer, combine warm water, yeast and sugar.  If using active dry yeast, let proof 5-10 minutes until it is bubbly and foamy.  Add salt and shortening and 3 cups flour.  Mix with on low speed until combined.  Add remaining flour a cup at a time.  Judge how much to add by how the dough looks at feels.  It should be tacky and cleaning the sides of the bowl.  If it is still super sticky, add a few more tablespoons of flour.  Knead about 5 minutes.  Transfer dough to an oiled bowl.  Cover loosely with plastic wrap and let rise until doubled in size, about 45 min-1 hour.  Prepare a large baking sheet by creating wells using aluminum foil or parchment paper.  (See photo above).  (I tear off sheets of aluminum foil and fold them into fourths lengthwise.  I then shape the foil so that the middle fold makes a pyramid and the other two folds are flush with the sheet to support the triangle.  Did that make any sense at all?  Like I said, I'm more a visual person.)  Spray sheet with cooking spray.  Punch down the dough and separate into 8-10 balls. Elongate the dough balls into 4 or 5 inch rolls and place onto prepared pan.  Cover the rolls loosely with a cloth or plastic wrap and let the hoagie dough rise for another 30 minutes.  Halfway through rising time, preheat oven to 375 degrees.  Just before baking, use a very sharp knife to slice the top of each hoagie down the center.  Bake for 15-20 minutes or until the hoagies are lightly browned.  Immediately remove from baking sheet to a wire rack to cool so the bottoms don't get soggy.  Cool completely and store in a ziploc bag/bread bag.  Yield 8-10 hoagie buns

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