Hoagie/Sandwich Rolls

[Mike Nolan]

Hoagie Rolls

Yield: 5 rolls (each about 12 inches long)
Source: King Arthur Flour/Chicago Metallic

Ingredients

Sponge:

2 cups (8 1/2 ounces) flour
1 cup water
1/4 teaspoon instant yeast

Dough:

4 cups (17 ounces) flour
1 cup water
1 tablespoon sugar
1 tablespoon salt
2 tablespoons unsalted butter
2 teaspoons instant yeast
Instructions

This is based on the recipe that came with my Chicago Metallic Stuffed Sandwich Pan, from King Arthur Flour, which King Arthur Flour no longer sells.

I've modified the instructions somewhat. The original recipe called for KAF AP flour, but we prefer it with bread flour.

Mix the sponge and let sit for at least 12 hours (18-24 hours is even better.)

Divide sponge into three parts, add them and the water to the flour in three stages until you have a rough dough. Let sit for 20-30 minutes, then knead, adjusting flour/water until dough is very supple and just slightly sticky.

Let rise for an hour or until at least doubled.

Divide into pieces (the pan makes five rolls about a foot long), shape each into a boule and let rest for at least 15 minutes, then form into baguettes and place in pan. Let rise for an hour.

Spray loaves with water and place into 425 degree oven for about 15 minutes or until golden brown. Loaves will soften as they cool.

For crisper crust, start at 500 degrees, dropping temperature to 450 after 5 minutes.

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