"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, June 5, 2015

Hoagie Rolls

The Old Goat is currently into making sub sandwiches...regular loaf bread will not handle all the extra "stuff" he likes to add to his "master piece".  This is my first attempt to make a Hoagie shaped roll.  I did use one cup of whole wheat flour.  I changed the recipe to 3 cups regular unbleached flour and 1 cup of whole wheat.

Hoagie Rolls Fleischmann's

Make your own hoagie rolls and create all kinds of delectable sandwiches.

8 rolls

Prep Time
30 minutes
Rise Time
2 hours

Bake Time
13 to 16 minutes


2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1 teaspoon sugar
3-1/2 to 4 cups all-purpose flour
2 teaspoons salt
3/4 cup milk
1/4 cup Mazola® Corn Oil
1/4 cup honey
1 egg

Egg Wash
1 egg white
2 teaspoons Spice Islands® Sesame Seeds

Combine yeast, 1/2 cup water and sugar in small bowl for about 5 minutes until foamy. Combine 2 cups flour and salt in a large mixer bowl. Heat milk, oil and honey until warm (100° to 110°F). Add to flour with yeast mixture and egg; beat for 2 minutes at medium speed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft -free place about 1 hour, until doubled.

Punch dough down and divide into 8 balls. Lightly roll or pat each ball into an 8 x 3-inch rectangle. Place on greased baking sheets. Cover and let rise 1 hour until rolls are doubled. Brush rolls with beaten egg white, slash if desired and sprinkle with sesame seeds.

Bake in preheated 375°F oven for 13 to 16 minutes. Cool, slice and fill with your favorite sandwich toppings.

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