Homemade Hoagie Rolls #BreadBakers

These rolls are perfect for serving sausages, French dip, and pulled meat.  They only take one rise and are ready in less than 2 hours.

It's time for Bread Bakers.......

Karen of Karen's Kitchen Stories is hosting this month and invited us to join her in making Rolls or Buns.  Let's see what everyone baked up.......

• Alabama Orange Rolls from Karen's Kitchen Stories
• Cheesy and Spicy Wild Garlic Stuffed Spelt Rolls from Cook with Renu
• Filled Wool Rolls from Passion Kneaded
• Hoagie Rolls from A Day in the Life on the Farm
• Käsebrötchen from Food Lust People Love
• Orange Date Sticky Toffee Buns from A Messy Kitchen
• Soft and Fluffy Sourdough Hamburger Buns from Sneha's Recipe

I served Smoked Weisswurst with Red Cabbage and Apples on these delicious Hoagie Rolls.  We eat a lot of sausage during the summer.  They are great to have on hand for impromptu get-togethers poolside.  

These rolls take less than 2 hours, start to finish.  No worries about having to run to the store for buns.

Bread, Rolls, Hoagies, Subs

Bread

American

Yield: 6

Author: Wendy Klik

Hoagie Rolls

These rolls are perfect for serving sausages, French dip, and pulled meat. They only take one rise and are ready in less than 2 hours.

Prep time: 15 MinCook time: 18 HourInactive time: 1 H & 25 MTotal time: 19 H & 40 M

Ingredients

• 2 1/4 t. active dry yeast
• 1 1/2 c. warm water (105-110*), divided
• 1 t. sugar, divided
• 2 T. vegetable oil
• pinch of salt
• 4-5 c. flour
• 1 T. olive oil

Instructions

1. Place the yeast, 1/4 cup of the water, and 1/2 teaspoon of the sugar into the bowl of a stand mixer, fitted with the paddle attachment. Let set for 5 minutes, until foamy.
2. Add the remaining water, sugar, oil, salt, and 2 cups of the flour. Mix until well blended and smooth. Mix in 2 more cups of flour and switch to the dough hook.
3. Knead, adding more flour as needed, until a smooth, elastic ball forms, about 7 minutes.
4. Remove the dough and grease the bowl with the olive oil. Return the dough to the bowl, turning to cover with the oil. Cover with a towel and let rise for 45 minutes.
5. Punch the dough down, divide into 6 equal pieces, and form into ovals. Place onto a baking sheet that has been treated with cooking spray. Use scissors to cut a slash across the top of each roll.
6. Cover with a towel and let rise for another 15-20 minutes while you preheat the oven.
7. Bake in a preheated 400* oven for 15-18 minutes, until golden brown.

Notes

adapted from a recipe found at Food.com

Nutrition Facts

Calories

408

Fat (grams)

8 g

Sat. Fat (grams)

1 g

Carbs (grams)

73 g

Fiber (grams)

3 g

Net carbs

70 g

Sugar (grams)

1 g

Protein (grams)

10 g

Sodium (milligrams)

12 mg

Cholesterol (grams)

0 mg

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