Will you please post the recipe for the rolls. Those are exactly what I have been trying for years to duplicate and have failed every time. One more try can't hurt.
The recipe for hoagie rolls came out of Bread Illustrated which is an America's Test kitchen book. The recipe is like any other you will see. I've quickly learned with the new mixer that most of what I was making (and probably most people using kitchenaid or hands) was under mixed. Mix until it truly passes a window pane test. The dough literally comes out of my mixer in one long springy strand with a single pull, and is smooth and silky.
This random video looks like most of the dough I've made lately.
https://youtu.be/V3c_l1MkE0oI typically work in grams but this book is not written that way which is super annoying, although I've made a ton of good recipes out of it.
27.5 ounces bread flour
4 tsp active dry yeast
1 Tbs salt
16 ounces water
3 Tbs olive oil
1 large egg
4 tsp sugar
Whisk flour, yeast, and salt together. Whisk the water, oil, egg and sugar together in a separate bowl.
Add wet to the dry. Mix until smooth and passes window pane. I usually mix about half the flour in first and get that nice and smooth before adding the rest.
Take out of the bowl and do a few slap and folds kind of like the video above to create a smooth ball. Let rise for an hour or so. Punch down. I made five 12 inch loaves. They were about 270 grams each. May go down to 250 next time.
Press each ball into a 4 inch square. Fold the top half down into the center of the square. Rotate 180 and do the same on the other side. Take the top again and fold all the way to the other side to make a cylinder. Roll the cylinder out with your hands to about 12 inches.
I bought these silicone inserts like we used to use when I worked at subway in highschool. They are awesome for this type of bread. Put them seam side down on whatever you are cooking on.
Cover loosely with greased plastic wrap until well risen. If you poke one lightly the indentation should hold without bouncing back much or looking like it's going to want to fall.
I slashed down the middle before baking (not sure if that's necessary).
Bake at 350 for 30 to 35 minutes.
They come out super light and springy. After cooling you can pretty much flatten with your hands and it will spring back to full height.
I just made the recipe without any expectations of what it would be similar to. It is VERY similar to jersey mike's bread. I'm going to do some rosemary parmesan ones soon as that is what we usually get our jersey mike's on.
Let me know how it goes if you make them.
