Oregon Web Guy

Oregon Web Guy

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Mini Hoagie Rolls

These mini hoagie rolls are great for making your own sandwiches. This recipe makes 20 rolls, but remember to consider the “mini” part of the recipe title. If you want bigger hoagie rolls, cut them bigger. Start with my Grilled Tri Tip Roast With Tequila Marinade if you want awesome roast beef sandwiches or use store-bought deli meats. Or whatever. These hoagie rolls are easy to make and yummy with butter. For a real treat, slice ’em open, toast, spread butter and top with strawberry jam — let it sit for a few minutes to let the jam warm up a bit — heaven!

Hoagies Chillin on the Rack
Hoagies be chillin’

Ingredients

  • 3 cups warm water
  • 2 tbsp sugar
  • 0.25 cup vegetable oil
  • 1 tbsp salt
  • 6+ cups all-purpose flour
  • 1.25 tbsp instant yeast
  • Crisco
  • That’s it? Yep.

Instructions

  • Prepare a large kneading board with a light sprinkling of flour. Set aside.
  • In a large mixing bowl, mix together water and sugar. Whisk in oil, salt, 4 cups of the flour, and the yeast until smooth. Put away the whisk and whip out your silicone spatula — stir in more flour and fold, maybe a half cup at a time, until you have a nice, soft, dough that will roll out of the bowl pretty easily.
  • Turn the dough onto the floured board. Knead until smooth and elastic, sprinkling more flour as kneaded (get it?). This will probably require about 6 to 8 excruciating minutes to get it where we want it.
  • Grease a large bowl with Crisco (I wash the previous bowl and use it again) and place the dough inside. Turn it once or twice to make sure the dough has a light coating all over. Cover lightly with a thin kitchen towel and let rise for 45 to 60 minutes in a warm place. I put mine upstairs in the warmest room.
  • Think of something that really pisses you off and punch the dough. Turn onto a floured board and cut into 20 equal pieces. I make little ingots of dough and I don’t bother forming them into neat little subs. I also leave the rounded corners of the dough as they are so that I end up with 4 triangular rolls.
  • Grease a few baking sheets with Crisco. Place the dough ingots in neat little rows, making sure they are about 2 inches apart (they need their personal space). Teach them a lesson by slicing a 0.25-inch deep cut lengthwise on top of each. Spray lightly with olive oil and loosely cover, and put them back in the warm room for 20 to 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees.
  • Bake for 13 to 18 minutes until golden brown. Remove from oven and cool on wire racks. But grab one before it gets too cool for school, slice it open, and slather some real butter on that bad boy.

 

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