On a whim, I decided to make some hoagie buns.
The challenge with this particular whim is that hoagies should really be baked in a baguette pan (which I don’t have) in order for the hoagies to be long and thin and consistent instead of spreading and getting thick around the middle.
As a little cheat, I made my own baguette pan by lining a large baking pan with a Silpain (the Silpat’s totally awesome bread baking cousin). Then I rolled up sheets of aluminum foil and stood them about 2 ½ inches (or so, I honestly didn’t measure) apart on the pan to mimic a baguette pan!
I think that I will probably buy a baguette pan at some point in the future, but this sure worked well in a pinch!
And the hoagies? Absolutely delicious! They were soft and light, exactly like hoagies should be!
Adapted from What’s 4 Dinner Solutions
1 3/8 cups warm water (around 115 degrees F)
1 tbsp active dry yeast
3 tbsp sugar
½ tsp salt
3 tbsp bacon drippings (cooled & solid) or vegetable shortening
4 cups bread flour
Place the water, yeast, and sugar in the bowl of a stand mixer and whisk together. Let stand for 2-5 minutes or until foamy.
Add in the salt and fat (bacon drippings or shortening), and 3 cups of flour. Stir together with the paddle attachment on low speed until combined. Switch to the dough hook and add the remaining cup of flour. Knead on low speed for 7-10 minutes or until the dough is smooth and satiny.
Spray a large bowl lightly with non-stick spray. Add the dough and flip to coat. Cover the bowl loosely with plastic wrap and set in a warm place to proof until the dough has doubled in size, about 1 ½ hours (I use the proof function on my oven, but any warm room will do).
Preheat the oven to 375 degrees F.
Punch down the dough and separate into eight, 4-ounce dough balls. Elongate the dough balls into 4 or 5 inch rolls and place onto a baguette pan. Cover the rolls loosely with a damp cloth or plastic wrap and let the hoagie dough raise for another 30 minutes or until light and airy.
Use a very sharp knife to slice each hoagie just before baking. Bake for 15-20 minutes or until the hoagies are lightly browned.
Cool the hoagies on a wire rack completely before slicing and serving.
Makes 8 hoagie buns
Ahhhh I wish I'd had this recipe a couple months ago (I tried to make meatball subs)! Looks amazing!ReplyDelete
bun looks fabulousReplyDelete
Pinning these - in RI they would be called "grindah" rolls :)ReplyDelete
Stopping by from Marvelous Mondays...have a great week!!
I have been wanting to make these,but never got that far. Now I have a new recipe in hand to try out. Thank you so much for sharing :)ReplyDelete
I'm pinning these. They look great. I found you on Marvelous Mondays. I would love for you to share at my Tried and True Recipe party: http://rediscovermom.blogspot.com/2013/05/tried-and-true-recipes-11.htmlReplyDelete
First of all, thank you for calling them hoagie buns! haha Growing up we always loved having make your own hoagie night, my mom would just get a bunch of deli meat, cheese and veggies and everybody just made their own. These definitely look like perfect hoagie rolls :)ReplyDelete
Happy Valley Chow
These look simply perfect! Is it a really wet dough that would be nearly impossible to do by hand?ReplyDelete
Oh you could totally make these by hand! Just increase the kneading time!Delete
Awesome. Going to have to try.ReplyDelete
These look better than store bought! Going to try them ASAP!ReplyDelete
Those are some beautiful hoagies! I will need to make these asap!ReplyDelete
Thank you for coming to share at Super Saturday Show & Tell last week.. stop on by and share again today! http://www.whatscookingwithruthie.com I hope you have wonderful weekend! xoxo~ RuthieReplyDelete
Pinning! They look great. :) I just saw a recipe for Philly Cheesesteak sandwiches. These would work perfect.ReplyDelete
I just made these today. I was specifically looking for a soft sandwich roll. These turned out terrific! Thank you for the recipe, and also for the tin foil hack! The foil rolls between the rolls helped keep their shape. I did, however, go ahead and order a baguette pan, as the foil method used quite a lot of foil. Thank you for sharing this excellent recipeReplyDelete
These are great. I've been looking for a roll like this. Thanks for sharing.ReplyDelete
Have them in oven right now. I didn't manage to have them look so uniformed before baking, my first attempt at mini rolls not in a bread pan. Hope they taste as wonderful as they look. ThanksReplyDelete