- In a large bowl (or the bowl of a stand mixer) combine warm water, yeast, sugar, and honey. Let sit for 5-10 minutes, until foamy.
- Add the flour and knead together for a few minutes-until it seems well combined and elastic (add more whole wheat flour or bread flour as needed-although try not to keep it to a minumum)-then add salt and continue to knead until combined. OR if using a stand mixer use the dough hook on low for 4 minutes and then add salt and increase to medium speed, mixing for 2 more minutes. (if it seems like just a blob that is barely dough, add a bit more flour).
- Add butter and knead (or mix with dough hook) until well worked into the dough-about 1 minute. Add to a lightly oiled bowl or just coat the bowl it is in with oil and turn the dough to coat it with oil as well.
- Cover lightly with a clean towel and let rise in a warm place for 1-2 hours.
- Place a silicone baking mat or parchment paper on a large baking sheet (or on 2 smaller ones) and shape the dough into 6 hoagies. Tip: Flatten each section of dough into a rectangle and then tightly roll from one short end to the other, pinching the seam closed. Place seam side down on the sheet. Cover lightly with a towel and let rise in a warm place for 1-2 hours.
- Preheat the oven to 375 degrees and bake the risen rolls for 16-22 minutes, until they are golden and sound hollow when you tap the crust. Cool completely (they will soften a bit once cooled). Store leftovers in a resealable bag at room temperature, or in freezer bags in the freezer for up to 3 months (to defrost just let sit at room temperature for a few hours).
I present to you: the perfect sandwich.