Bob Correll
R.I.P. 3/31/2022
Hoagie (soft) roll recipe:
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
Place in a greased bowl turning once to grease the top.
Cover and let rise 45 minutes.
Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
Shape into an oval.
Place 2 inches apart on a greased baking sheets.
With scissors cut a 1/4-inch slash across the top of each.
Cover and let rise 20 minutes.
Bake at 400° for 13-18 minutes until golden brown.
Remove to wire racks to cool.
Notes: I made a half batch, and used King Arthur unbleached bread flour, other flours can be added/used.
These could also be shaped into burger type buns.
Flavors, such as garlic or onion powder could be added.
These are a soft type roll, and I think a shallow pan of water can be placed under baking sheet for a bit harder crust.