Ingredients for Hoagie Rolls
- Active Dry Yeast
- Water
- 3 tablespoons sugar
- Vegetable Oil
- 1 1/2 teaspoons salt
- All Purpose Flour
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How to Make Hoagie Rolls
- In a large mixing bowl, dissolve 2 1/4 teaspoons active dry yeast in 1/2 cup (120ml) warm water (105-115°F). Add 1 teaspoon sugar and let stand for 5 minutes until foamy.
- Add 1/2 cup (120ml) warm water and 2 tablespoons sugar.
- Beat in 1/4 cup (60ml) olive oil, 1 1/2 teaspoons salt, and 4 cups (500g) all-purpose flour until a smooth batter forms.
- Gradually stir in enough additional flour (about 1 to 1 1/2 cups) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic.
- Place the dough in a lightly greased large bowl, turning once to coat the top.
- Cover the bowl with plastic wrap and let rise in a warm place for 45 minutes, or until doubled in size.
- Gently punch down the dough.
- Turn the dough out onto a lightly floured surface and divide it into 18 equal pieces.
- Shape each piece into an oval.
- Place the rolls 2 inches apart on two greased baking sheets.
- Using scissors, cut a 1/4-inch deep slash across the top of each roll.
- Cover the baking sheets loosely with plastic wrap and let rise for 20 minutes.
- Preheat oven to 400°F (200°C).
- Bake for 13-18 minutes, or until golden brown.
- Remove the rolls from the baking sheets and let them cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
2g
Carbs
14g
