Monday, March 23, 2015

Easy Whole Wheat Hoagie Rolls

Easy Whole Wheat Hoagie Rolls
I'm still loving this recipe for French Dip sandwiches. What I'm not loving? My inability to find whole wheat hoagie rolls. And...really....I love being able to make things myself anyway. So when I found a recipe for easy hoagie rolls I knew I would be adapting a whole wheat version for my next sammie!
Easy Whole Wheat Hoagie Rolls
And I am now completely in love. Like...I want to use this recipe for garlic bread, any and all future sandwiches I make, and I don't even know what else! Just...everything. Because that's what this recipe is--everything.

It's really a super simple bread recipe and it doesn't even take that long to make (with rise times it only really takes like 2.5-3 hours, which in the scheme of bread baking isn't bad. And 99.9% of that time is inactive, just letting it rise or bake, etc.)
Easy Whole Wheat Hoagie Rolls
Even Michael liked them! I'm not sure that he even noticed that they were whole wheat (something he tends to whine about)--he has very specific desires for hoagie rolls. He likes them to be not too big and somewhat soft (but still sturdy enough) and that is what these are! They're wonderfully golden on the outside and so soft and fluffy on the inside. They're just sturdy enough for such messy and gooey sandwiches as the 'aforementioned french dip. And I'm just a huge fan. Love love love these hoagies.

Easy Whole Wheat Hoagie Rolls


Easy Whole Wheat Hoagie Rolls
Makes about 6 small-medium hoagie rolls
Ingredients:
  • 1 and 3/4 cup warm water
  • 1 tbsp. instant yeast
  • 1 tbsp. granulated sugar
  • 1 tbsp. honey
  • 2 cups whole wheat flour
  • 2 cups bread flour
  • 1 tbsp. salt
  • 3 tbsp. unsalted butter, cubed
Preparation:
  • 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).
Easy Whole Wheat Hoagie Rolls
I present to you: the perfect sandwich.
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