In my extensive research of the American Hoagie Roll, I have found that there is no such thing as the definitive Hoagie Roll. In fact, a Hoagie is not a Hoagie if you live in, say, New York. If you live in New York, it’s a Hero, and in New England it’s known as a Grinder, and in other parts it’s know as a Sub… and so on, and so on in about a dozen different states. But in Philadelphia it’s a Hoagie, and seeing as how the motivation for making them came from my hankering for a Philly Cheesesteak, I’m calling it a Hoagie.

Not only is the name not standard, but what makes a Hoagie a Hoagie is also open to interpretation. Some use fermented/sourdough, some use standard bread dough. I chose the butter and egg enriched, brioche-style version. Let’s face it, who wouldn’t?

I think it’s mainly the shape that determines a Hoagie.  That plump, oblong that’s the receptacle for all manner of delicious fillings.  Whether it be meatballs and mozzarella, breaded oysters, pastrami and cheese or thinly sliced steak smothered in cheese and covered in peppers and onions…

Speaking of the devil…

Hoagie Rolls

7g (1 sachet) dried yeast

250ml lukewarm water

45ml milk

2 eggs

540g bakers flour

2 1/2 tabelspoon caster sugar

1 1/2 teaspoon fine sea salt

100g butter, cut into small cubes

Put the yeast, water and milk into the bowl of an electric mixer fitted with a dough hook and mix brielfly. Beat one egg in a small bowl and add it to the yeast mixture.

In a separate bowl, combine the flour, sugar and salt. Add the chopped butter and rub it into the flour with your fingertips.

Add the flour mixture to the yeast mixture and turn the mixer onto to low speed and mix for 10 minutes. You should have a smooth, sticky dough.

Turn the dough out onto a lightly floured work surface, shape it into a ball (use a little more flour if it’s very sticky) and place it into a clean bowl. Cover the bowl with plastic wrap and leave at room temperature for 2 hours, until doubled in  size.

After two hours, punch the dough down in the bowl, knocking all the air out of it, cover it again and leave for another hour.

Turn the dough out onto a lightly floured work surface, cut it into 6 portions (about 170g each), and roll them into fat, oblong shapes. Place them on a baking tray lined with baking paper and cover with a tea towel for a further hour.

Preheat the oven to 200C.

Beat the remaining egg with a teaspoon of water and brush it over the tops of the puffy rolls.

Bake for 15 – 20 minutes, until dark golden on top.

slightly adapted from here

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