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Clean recipe · thekitchenwhisperer.net

Best Super Soft and Chewy Hoagie Roll Recipe

The BEST soft and chewy bread roll for hoagies/submarine/grinders. Pillowy soft rolls that are begging to be filled with deliciousness!

Original recipe: thekitchenwhisperer.net

Yield:
4 servings
Prep:
2 hr
Cook:
25 min
Total:
2 hr 25 min
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Best Super Soft and Chewy Hoagie Roll Recipe

Ingredients

  1. 3 1/2 – 4 cups bread flour (448-512 grams) *see note
  2. 1 1/4 cups plus 2 tablespoon – 1 1/2 cups warm water (110-115F degrees) / 325-355 grams  *see note
  3. 2 Tablespoons / 25 grams of sugar
  4. 1 packet instant yeast (2 1/4 teaspoons of RedStar Platinum Yeast) / 7 grams
  5. 1 teaspoon kosher salt / 6 grams
  6. 4 Tablespoons / 56 grams cold unsalted butter, cubed *see note

Instructions

  1. Using Active Dry Yeast? Start here

    In the bowl of your stand mixer, whisk together the active dry yeast, sugar, and 1/4 cup plus 2 tablespoons of warm water. Let sit for 5 to 10 minutes until the mixture is foamy and bubbly.
  2. To the same bowl, add 2 cups of flour and the remaining 1 cup of warm water. Attach the dough hook, set the mixer to low speed, and mix for 4 minutes.
  3. Skip to Step 1 of Recipe Continuation below to finish the dough!

  4. Using Instant Yeast? Start here

    In the bowl of a stand mixer fitted with the dough hook, add 2 cups of flour, the water, sugar, and instant yeast. Set the mixer to low speed and mix for 4 minutes.
  5. Skip to Step 1 of Recipe Continuation below to finish the dough!

  6. Recipe Continuation

    Knead & Adjust Hydration: Increase mixer speed to medium. Add the salt and the remaining flour (1 cup at a time), mixing for 5 to 6 minutes, until the dough becomes slack (see note). If the dough is not slack after 5 to 6 minutes, add additional warm water 1 tablespoon at a time (up to 1/4 cup extra, for a total of 1 1/2 cups water). Note: The exact amount of extra water needed depends on your room’s humidity.
  7. Add the butter 1 tablespoon at a time, mixing until each tablespoon is almost fully incorporated before adding the next. Mix for 1 to 3 minutes total, until the dough comes back together and pulls completely away from the sides of the bowl, leaving a smooth, shiny surface.
  8. Transfer the dough to a greased, covered bowl. Allow it to rise at room temperature for about 1 hour, or until doubled in size.
  9. Punch the dough down and turn it out onto a very lightly floured board. Divide into 4 to 8 equal pieces and shape as desired. Tip: Use as little flour as possible during shaping—too much flour will result in tough rolls.
  10. Place the shaped rolls onto a parchment-lined baking sheet and cover loosely with lightly greased plastic wrap. Let rise for 30 to 45 minutes, until almost doubled. Do not overproof, or the rolls will deflate in the oven.
  11. Preheat your oven to 375°F (190°C). Slash the tops of the rolls with a bread lame if desired, and apply an optional wash/brush coating. Bake for 16 to 23 minutes, until golden brown and the internal temperature reaches 200°F (93°C).
  12. Transfer to a wire rack and allow the rolls to cool completely before slicing with a sharp serrated bread knife.