HEALTHY HOAGIE ROLLS RECIPES

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HOAGIE ROLLS RECIPE - FOOD.COM



Hoagie Rolls Recipe - Food.com image

Make and share this Hoagie Rolls recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 18 Rolls, 18 serving(s)

Number Of Ingredients 6

2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8 -8 1/2 cups all-purpose flour

Steps:

  • In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
  • Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
  • Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
  • Place in a greased bowl turning once to grease the top.
  • Cover and let rise 45 minutes.
  • Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
  • Shape into an oval.
  • Place 2 inches apart on a greased baking sheets.
  • With scissors cut a 1/4-inch slash across the top of each.
  • Cover and let rise 20 minutes.
  • Bake at 400° for 13-18 minutes until golden brown.
  • Remove to wire racks to cool.

Nutrition Facts : Calories 237, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 390.3, CarbohydrateContent 44.1, FiberContent 1.7, SugarContent 1.6, ProteinContent 6.1

MY FAVORITE SUB (HOAGIE) ROLLS RECIPE - FOOD.COM



My Favorite Sub (Hoagie) Rolls Recipe - Food.com image

When it comes to sub rolls, I prefer mine light and fluffy. I make up a big batch of these and freeze them for later use.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 16 serving(s)

Number Of Ingredients 9

5 teaspoons dry active yeast (2 pkgs)
1/4 cup sugar
2 cups water, blood warm
3 tablespoons butter, melted
2 teaspoons salt
6 -7 cups all-purpose flour
cornmeal
1 egg white
sesame seeds (optional)

Steps:

  • Dissolve sugar in water and add yeast to proof. Rest one to two minutes.
  • Melt butter and, along with the salt, stir into yeast mixture.
  • Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough).
  • Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing.
  • Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes).
  • Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired.
  • Let double in size.
  • Bake in a 400°F oven until golden brown.

Nutrition Facts : Calories 206.9, FatContent 2.7, SaturatedFatContent 1.4, CholesterolContent 5.7, SodiumContent 315.6, CarbohydrateContent 39.4, FiberContent 1.6, SugarContent 3.3, ProteinContent 5.6

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