Saturday, January 5, 2013

Hoagie Rolls, again

And these one take the cake. Easiest to make, and so so stinking good. I know White flour is a no go but man alive!

  • 2 cups warm water
  • 2 Tbs. sugar
  • 1 Tbs. dry active yeast
  • 1 Tbs. salt
  • 5½ cups all purpose flour
  • 2½ Tbs. butter, softened 
Proof the yeast in the water with the sugar for about 10 minutes or until foamy (again proofing is just the action of mixing those three ingredients and then waiting for the yeast to become "Active" or foamy)

Mix the wet and dry ingredients. Knead until smooth and elastic. Then transfer to a clean bowl and allow to rise about an hour or until doubled in size. Then pour out onto a floured surface, cut into 6-8 equal in size balls, and then form into an oval size. Allow to rise another 30-60 minutes. Add a bit of olive oil or egg yolk to the top of the buns and then sprinkle with poppy seeds if you want. Then bake on cookie sheets in an oven preheated to 350* for 12 minutes or until browning lightly on top

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