The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!
Recipe by The Kitchen Whisperer on July 2, 2012
Prep time: PT2H
Cook time: PT25M
Total time: PT2H25M
5 stars ( reviews)
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- If using Active Dry Yeast (not the Instant I use), you have to proof the yeast first. Add the Active Dry Yeast, sugar, and 1/4 cup plus 2 tablespoons of warm water in the bowl of a stand mixer.
- Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
- In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start on low. Mix for 4 minutes.
- Go to Step 1 of Recipe Continuation and follow the rest of the recipe
- In the bowl of a stand mixer fitted with the dough hook, add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. Mix for 4 minutes.
- Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
- Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your stand mixer should be at medium speed. If your dough is not slack after 5-6 minutes, add up to 1/4 more cup of water (up to a full 1 1/2 cups), but do so one Tablespoon at a time. The additional water will entirely depend on how humid your room is.
- Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes, or until the dough comes back together and pulls completely away from the sides, leaving a smooth, shiny surface. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
- Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them; they will fall flat.
- Preheat the oven to 375°F/190°C. If you want to slash your bread, use a lame to make your slashes. If desired, brush with a coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal temperature of the bread. It should be at 200°F/93°C.
- Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )