Hoagie Rolls

Ingredients

Directions

• 01

  To make the starter, combine the flour and yeast in a medium bowl. Stir in the water until a rough dough forms. Transfer to a lightly floured work surface and knead briefly. Transfer to a lightly oiled bowl, turning once to coat. Cover and let stand at room temperature for about 3 hours.

• 02

  Transfer to the refrigerator and chill overnight. In the morning, remove the bowl with the starter to the counter and let stand at room temperature at least 1 hour before proceeding.

• 03

  Add in the flour, salt, sugar, yeast, olive oil and ¾ cup of the water to the bowl with the starter. Stir together until a dough begins to form. (Alternatively, knead with a dough hook in a stand mixer on low speed.) Continue to knead the dough for about 5 to 7 minutes. If needed, add in the remaining water 1 tablespoon at a time until the dough all dry ingredients are incorporated and the dough is smooth and elastic.

• 04

  Place the dough in a lightly oiled large bowl, turning once to coat, and cover. Let rise until doubled, about 1½ to 2 hours.

• 05

  Line a large baking sheet with parchment paper and sprinkle lightly with semolina flour or cornmeal. Remove the dough to a lightly floured work surface. Divide into 8 equal pieces. Flatten each portion into a rough oval shape, then roll tightly into a torpedo shape. Pinch the seam shut and place seam side down on the prepared baking sheet, flattening the rolls to about 5½ to 6 inches long by about 2 inches wide.

• 06

  Tent loosely with lightly greased plastic wrap. Let rise at room temperature until the rolls are puffed and nearly doubled, about 1 hour.

• 07

  Place a metal baking pan on the lower rack of the oven. Preheat the oven to 425˚ F. When the oven is fully heated, pour hot water into the metal baking dish to create steam in the oven. Lightly brush the rolls with the egg wash. Use a sharp knife to create a shallow slash lengthwise down the middle of each roll.

• 08

  Transfer the pan to the oven and bake about 17-20 minutes, until the tops are golden brown and the internal temperature measures at least 190˚ F. Transfer to a wire rack to cool.

• 09

  Note: 

  • Though the outcome will be best with the overnight rest as described above, these can be made in a single day. Make the starter first thing in the morning, shorten the refrigerator time to about 3 hours, and proceed with the remainder of the recipe as directed.

Source