Hoagie Rolls

1. 1
   prep · ~7 min

   Activate the yeast.

   1.Pour lukewarm water into a small bowl.

   2.Stir in sugar, then sprinkle yeast evenly over the top.

   3.Let stand undisturbed for 5-7 minutes until foamy and fragrant.

   TIPWater hotter than 115°F kills the yeast. If it doesn't foam, start over with fresh yeast.
2. 2
   knead · ~10 min

   Mix and knead the dough.

   1.Combine bread flour and salt in the bowl of a stand mixer fitted with a dough hook.

   2.Add the foamy yeast mixture and olive oil.

   3.Mix on low speed until a rough, shaggy mass forms (2 minutes).

   4.Increase speed to medium-low and knead until the dough is smooth, elastic, and passes the windowpane test (6-8 minutes).

   TIPThe dough should be tacky but not sticky. If it clings to the sides, add flour 1 tablespoon at a time.
3. 3
   rest · ~70 min

   Let the dough rise.

   1.Shape the dough into a tight ball and place it in a lightly oiled bowl, turning to coat.

   2.Cover with a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size (60-75 minutes).
4. 4
   prep · ~10 min

   Shape the hoagie rolls.

   1.Punch down the risen dough and turn it onto a lightly floured work surface.

   2.Divide the dough into 4 equal pieces (about 200g each).

   3.Flatten each piece into a rectangle, then roll up tightly from the long side, pinching the seam closed.

   4.Taper the ends slightly by rolling the log against the counter with your palms.

   5.Place the shaped rolls seam-side down on a parchment-lined baking sheet, 3 inches apart.
5. 5
   rest · ~45 min

   Proof the shaped rolls.

   1.Cover the rolls loosely with a kitchen towel.

   2.Let them rise at room temperature until puffy and nearly doubled (35-45 minutes).

   TIPProper proofing is key to texture. Press lightly with a floured fingertip — the dough should spring back slowly, leaving a slight indentation.
6. 6
   prep · ~2 min

   Preheat the oven and score the rolls.

   1.Position a rack in the middle of the oven and preheat to 400°F.

   2.Use a sharp lame or serrated knife to make one long diagonal slash (1/4 inch deep) down the center of each roll.
7. 7
   bake · ~22 min

   Wash and bake the rolls.

   1.Brush the top of each roll lightly with the beaten egg white wash.

   2.Bake for 20-22 minutes, rotating the pan halfway through, until the rolls are pale golden brown and sound hollow when tapped on the bottom.

   3.Transfer to a wire rack to cool completely before slicing.

   TIPFor a crisper crust, place a pan of hot water on the lower rack during the first 10 minutes of baking, then remove it.

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