Easy Hoagie Roll Recipe - Rise and Bake with Julie

Prep Time:20

Cook Time:25

Rise Time:1 29

Total Time:2 14

Servings: large rolls

1 ½ c. (360 g) warm water warmed to 90-110°F (active dry yeast) or 110-120°F (for instant yeast)
1 tbsp. granulated sugar
2 ¼ tsp. active dry yeast or instant yeast
4 c. (500 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 ½ tsp. salt
1 tbsp. olive oil for greasing

In a small bowl, combine warm water, sugar, and yeast. Stir and let sit 5-10 minutes until foamy.
To a large mixing bowl or stand mixer bowl, add 4 cups flour, salt, and proofed yeast. Stir until a shaggy dough forms. Add up to ¼ cup more flour, 1 Tbsp at a time, if too sticky.
Knead on a floured surface for 8-10 minutes (or 5-7 minutes in a stand mixer) until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place (75-85°F) for 1-½ hours, until doubled.
Punch down dough and divide into 6 equal pieces. Shape into ovals: flatten, fold edges in, roll tightly, and pinch seams. Place seam-side down on a parchment-lined baking sheet or metal baguette tray, 2 inches apart.
Cover and let rise 30-45 minutes, until puffy.
Preheat oven to 425°F. For crusty rolls: Place an empty oven-safe pan on the bottom rack.
Brush with egg white mixed with 1 Tbsp water. Score each roll with a shallow slash lengthwise. For crusty rolls: Pour 2 cups hot water into the heated pan or spritz oven with 1-2 tsp water.
Bake 20-25 minutes, rotating halfway, until golden and hollow-sounding (~190°F). For soft rolls: Brush with melted butter after they are removed from the oven.
Cool on a wire rack for 10 minutes before slicing.

Crusty Rolls: Steam creates a crisp crust.
Soft Rolls: Bake without steam and brush with 1 tbsp. melted butter after baking.
Baking Tray: A metal baguette tray (optional) ensures uniform hoagie shapes.
Storage: Store in an airtight container at room temperature for 2 days or freeze for 1 month. Reheat at 350°F for 5-7 minutes.
Make ahead: Shape rolls, cover, and refrigerate overnight after first rise. Let rise 45 minutes at room temperature before baking.