Homemade Hoagie Rolls

🥘 Ingredients

• bread flour 400 g
• instant yeast 6 g
• diastatic malt powder 8 g
• salt 8 g
• milk 260 g
• olive oil 20 g
• honey 10 g
• water

1. 1

   In the bowl of a stand mixer fitted with a dough hook, combine bread flour , instant yeast , diastatic malt powder , and salt .
2. 2

   In a small bowl , mix milk , olive oil , and honey until the honey dissolves.
3. 3

   With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a cohesive dough forms, about 2-3 minutes.
4. 4

   Increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should spring back when lightly pressed with a finger.
5. 5

   Shape the dough into a ball and place it in a lightly oiled bowl . Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour .
6. 6

   Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal portions (about 175g each).
7. 7

   Shape each portion into a tight ball by pulling the edges toward the center and pinching them together. Let the dough balls rest, covered, for 10 minutes .
8. 8

   To shape the hoagie rolls, flatten each ball into an oval about 6 inches long. Fold the dough in half lengthwise and pinch the seam to seal. Roll gently with your hands to form a log about 8 inches long, tapering the ends slightly.
9. 9

   Place the shaped rolls on a baking sheet lined with parchment paper , seam side down, leaving about 2 inches between each roll.
10. 10

    Cover loosely with oiled plastic wrap and let rise until puffy, about 45 minutes to 1 hour. The rolls should nearly double in size.
11. 11

    Preheat the oven to 400°F.
12. 12

    Just before baking, use a sharp knife or razor blade to make a shallow slash down the length of each roll.
13. 13

    Lightly brush the tops of the rolls with water .
14. 14

    Bake in the preheated oven for 20-25 minutes until golden brown. The rolls should sound hollow when tapped on the bottom.
15. 15

    Transfer to a wire rack to cool completely before slicing.