What makes a good sandwich? You may want to say the meats or cheeses or toppings. But Phillip Wiglesworth firmly believes it’s the bread that brings everything together. Nothing beats homemade breads. And these soft and fluffy hoagie rolls take the cake (or shall we say, the sandwich?).
What kind of yeast should I use?
Any kind of yeast should work for this recipe. It’s really a matter of preference and understanding how the yeast will work. If you decide to use instant dry yeast, you can add it straight to the dry ingredients, and you won’t have to wait for sitting or proofing. It also rises a bit faster. If you prefer active dry yeast, you will need to dissolve it in liquid (usually water) before adding it to the recipe. Active dry yeast takes longer to activate, so Phillip Wiglesworth says you should expect to wait an extra 10-15 minutes for your bread to rise.
How warm should the water be?
Keep the water between 110-115 degrees. You could substitute milk for the water. Using milk enriches the dough with proteins and healthy fats, and produces a softer, less crumbly bread. Note that if you do decide to use milk, you will need to use a bit more than what the recipe calls for re: water (because of the milk solids). Also note that you will need to lower the baking temperature. This may take some trial and error. According to Phillip Wiglesworth, though, it’s worth it if it makes killer bread.
What if I don’t have a stand mixer?
If you don’t have a stand mixer, you can purchase one. This is a mixer Phillip Wiglesworth likes for bread making, from Cuisinart. However, if you can’t afford a mixer, you can knead the dough by hand or use a spoon. The key here is not to worry about the timing being exact. With a mixer, that’s a bit easier, but when you’re kneading by hand, don’t worry about how long it takes. Stop every now and then to add in the butter and salt. And pay close attention to the consistency of the dough. You’ll know it’s ready once all the flour is gone, and the dough is soft and only slightly sticky.
The good news from doing it by hand is not only do you put love and care into baking your bread. You also get a great workout out of it, too!
What kind of sandwiches are best with these?
Phillip Wiglesworth believes literally any kind of sandwich would taste good on homemade bread. But he loves them particularly with Philly Cheesesteak and herb roasted turkey leftovers.
These soft and fluffy hoagie rolls will not disappoint. Perfect for deli sandwiches, Philly Cheesesteaks, and more!
- 4 cups bread flour
- 1 3/8 cups warm water 110-115 degrees F
- 2 Tbsp sugar
- 1 Tbsp active dry yeast
- 1 tsp salt
- 3 Tbsp cold butter cubed
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Add the yeast, sugar, and 3/8 cup of warm water in a bowl of a stand mixer.
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Using a whisk or spoon, mix and set aside for 5-10 minutes or until yeast has bubbled quite a bit.
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In the bowl of a stand mixer fitted with the dough hook (the same bowl your yeast is in) add the flour and remaining cup of water.
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Start off on low and mix for 4 minutes.
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Add in salt and mix for 5-6 more minutes until the dough is slack*. At this point, you should be kneading at medium speed.
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Add in the butter and mix for 1-3 minutes or until the dough comes back together.
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Remove from bowl and transfer to a greased, covered bowl until the dough doubles in size (approx. 1 hour).
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Divide into 8 pieces and shape.
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Transfer to a sprayed, parchment-lined tray and cover. Allow to rise again for another 30-45 minutes.
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Preheat oven to 375 degrees F and bake for 16-23 minutes or until golden brown.
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Allow to cool before cutting. Serve with deli meats, meatballs, cheesesteak, or whatever else you desire.
