Togo's White Bread Hoagie Rolls
Makes about 36 oz of Sandwich Roll Dough. Enough for six 7" hoagie rolls.
1-1/3 cups (320g) milk
4 Tbsp (46g) White Granulated Sugar
2 Tbsp (8g) Powdered Milk or Dry Coffee Creamer
2 tsp (11.2g) Table Salt
2-1/2 Tbsp (35g) Olive Oil
4-1/4 cups (544g) Bread Flour
2-1/4 tsp (7g) or 1 envelope packet of Instant Yeast
Add Ingredients to bread mixing pan, in the order that Ingredients are listed above. Snap pan into Bread Machine.
(Or knead for 6 minutes on Speed 2 in a Kitchenaid Mixer. Or knead by hand for 10 minutes.)
Set Bread Machine to Dough Cycle. Press Start.
When mixing starts, add more water or flour, if needed, to make a soft smooth dough, that is not crumbly or too sticky. Add a Tablespoon at a time, if needed.
Dough will mix and knead for 20 minutes and then rise for about 70 minutes.
When the Bread Machine beeps, and there is zero time left on the display, take out the dough and divide into into 3 equal size pieces.
Each piece of hoagie roll dough should be about 12-oz each.
Roll each of the 3 pieces of hoagie roll dough into a sausage shape, about 14-inches long. Try to make them even diameter along their length.
Place each of the 3 pieces of the rolled out hoagie roll dough on a greased Baguette Baking Pan or greased cookie sheet.
Place the Baguette Baking Pan in the oven, near the center. Mist dough with water.
On the shelf below the hoagie roll dough, add a rimmed cookie sheet and pour a cup of water in it.
Turn on the oven, at 350-F, for ONLY 2-minutes, to warm the dough. TURN OFF THE OVEN.
Allow the hoagie roll dough to rise for 45 to 60 minutes in the warm oven, with the oven light on, until the dough doubles in size.
Cut three, 1/4 inch deep diagonal slashes, in each hoagie roll dough and mist dough with water.
Set the oven to 400-F, and Set the timer for 25 to 28 minutes. We are timing from when we turn on the oven.
After 25-minutes, the hoagie rolls crust should be golden brown and centers should be at least 195-F, when measured with a digital probe thermometer.
Bake a little longer if needed.
Remove from oven. Let cool for about 5-minutes before slicing.
Cut each of the three 14" hoagie rolls in half to make 6 7" rolls. Split open before using.
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The dough can be stored, covered, overnight in the fridge. It can stay in the fridge up to 3 days. Freeze dough for longer storage. Thaw before using.
Makes about 36 oz of Sandwich Roll Dough. Enough for six 7" hoagie rolls.
1-1/3 cups (320g) milk
4 Tbsp (46g) White Granulated Sugar
2 Tbsp (8g) Powdered Milk or Dry Coffee Creamer
2 tsp (11.2g) Table Salt
2-1/2 Tbsp (35g) Olive Oil
4-1/4 cups (544g) Bread Flour
2-1/4 tsp (7g) or 1 envelope packet of Instant Yeast
Add Ingredients to bread mixing pan, in the order that Ingredients are listed above. Snap pan into Bread Machine.
(Or knead for 6 minutes on Speed 2 in a Kitchenaid Mixer. Or knead by hand for 10 minutes.)
Set Bread Machine to Dough Cycle. Press Start.
When mixing starts, add more water or flour, if needed, to make a soft smooth dough, that is not crumbly or too sticky. Add a Tablespoon at a time, if needed.
Dough will mix and knead for 20 minutes and then rise for about 70 minutes.
When the Bread Machine beeps, and there is zero time left on the display, take out the dough and divide into into 3 equal size pieces.
Each piece of hoagie roll dough should be about 12-oz each.
Roll each of the 3 pieces of hoagie roll dough into a sausage shape, about 14-inches long. Try to make them even diameter along their length.
Place each of the 3 pieces of the rolled out hoagie roll dough on a greased Baguette Baking Pan or greased cookie sheet.
Place the Baguette Baking Pan in the oven, near the center. Mist dough with water.
On the shelf below the hoagie roll dough, add a rimmed cookie sheet and pour a cup of water in it.
Turn on the oven, at 350-F, for ONLY 2-minutes, to warm the dough. TURN OFF THE OVEN.
Allow the hoagie roll dough to rise for 45 to 60 minutes in the warm oven, with the oven light on, until the dough doubles in size.
Cut three, 1/4 inch deep diagonal slashes, in each hoagie roll dough and mist dough with water.
Set the oven to 400-F, and Set the timer for 25 to 28 minutes. We are timing from when we turn on the oven.
After 25-minutes, the hoagie rolls crust should be golden brown and centers should be at least 195-F, when measured with a digital probe thermometer.
Bake a little longer if needed.
Remove from oven. Let cool for about 5-minutes before slicing.
Cut each of the three 14" hoagie rolls in half to make 6 7" rolls. Split open before using.
-----
The dough can be stored, covered, overnight in the fridge. It can stay in the fridge up to 3 days. Freeze dough for longer storage. Thaw before using.
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