Hoagie Rolls

Italian Style Long Roll

Ingredients

1	packet of yeast
2	tablespoons of sugar (25g)
1	cup of warm water (240g)
½	cup of warm milk (120g)
5	grams of amylase enzyme (5g)
4-5	cups of flour (553g)
2	tablespoons of salt (shouldn't this be teaspoons?)

Directions

1. In a bowl, combine the yeast, sugar, water, milk, and the amylase enzyme. Let this bloom for about 20 - 30 minutes.
2. In a mixer, add in the flour and salt and let that combine. Add in the bloomed yeast mixture and mix on low for 2 minutes
3. Let the dough rest for 15 minutes.
4. Turn your mixer back on low and knead for another 15 minutes.
5. Take the dough out of the mixer and gives it the final knead and shape it into a bowl.
6. Place your dough into an oiled bowl, rise and ferment overnight in the fridge.
7. The next morning, take your dough out of the fridge and divide into 4 pieces and shape your long rolls.
   1. Roll or press dough out into a 8x8" square. Roll up tightly into a log, keeping the ends neatly tucked in as you go. Roll logs out to 10-12". Place rolls on half-sheet pan sprinkled with cornmeal.
8. Let your long rolls proof for 1 -2 hours.
9. Preheat your oven to 400 degrees Fahrenheit and place an oven-safe pan into the oven.
10. Wisk together one egg white and one tablespoon of water. Brush tops of rolls with the egg wash, slash tops the long way, and sprinkle with cornmeal.
11. Place half-sheet into oven and add some ice cubes to the oven-safe pan to help to create steam. Bake your long rolls for 20 minutes or until golden brown.

Source: Mike Greenfield - Pro Home Cooks

Hoagie Rolls

Ingredients

1	tbsp + 1 tsp sugar
1 1/2	tsp salt
1 1/3	cups warm water
2	tbsp olive oil, plus more to brush on top of rolls
435	g flour, plus more for dusting counter
2 1/4	tsp active dry yeast (1 envelope)
	Cornmeal for sprinkling on lined baking sheet and on top of rolls

Directions

1. Place sugar, salt, water and 2 tbsp olive oil in the bowl of an Ankarsrum mixer and mix at medium-low speed until sugar and salt are dissolved.
2. Add half of the flour and mix until a "donut" forms in the bottom of the mixer. Sprinkle yeast onto the "donut" while continuing to mix. Continue mixing until yeast is well combined (roughly 30 seconds.)
3. Slowly add the rest of the flour, adjusting the mixer roller pressure to build a loose, sticky dough. A dough ball will not completely form, the dough will continue to stick to the bottom of the mixer bowl and may surround the mixer's roller. Mix (knead) for ten minutes.
4. Lightly flour the counter top and your hands. Turn the dough out onto the counter. Knead the dough by hand a few times, incorporating flour from the countertop to reduce the stickiness of the dough ball. The dough should still be sticky, but not so much that dough tears away from the ball and sticks to your hands.
5. Transfer the dough into an oiled bowl, cover with a damp cloth and set aside to rise in a warm, draught-free place for one hour or until the dough has doubled.
6. Line a half baking sheet with parchment paper. Sprinkle the parchment paper with cornmeal.
7. Turn the dough out onto a lightly floured countertop. Punch down dough and form back into a ball. Divide dough into six equal pieces, approximately 132g each. Using your hands, form each piece into an 8-10" hot dog-shaped log by rolling it on the counter. Space the dough logs equally side-by-side along the lined half sheet. They will run up against each other as they rise but can easily be separated (torn apart) after baking. Brush the tops of the rolls with olive oil and sprinkle with cornmeal. Cover the half sheet with a damp cloth. Set aside to rise in a warm, draught-free place for 1 hour or until rolls have risen to the desired size.
8. Preheat oven to 375°F. Bake rolls for 18 minutes. The tops should only brown slightly. The internal temperature should be 200°F.
9. Remove rolls from half sheet and place on a cooling rack. Allow to cool slightly before use. Extra rolls can be cooled completely, then placed in a plastic bag and frozen until needed.