Hoagie Rolls

1. In a small bowl, combine 2 tablespoons of warm water (from the total ½ cup + 2 tablespoons), ¾ teaspoon active dry yeast, and 2 teaspoons sugar.

2. Stir gently and let the mixture sit for 5–10 minutes, until it becomes foamy. This ensures the yeast is active.

3. In a mixing bowl, combine 1⅓ cups (160 g) bread flour and ½ teaspoon salt.

4. Add 2 teaspoons softened butter, the foamy yeast mixture, and the remaining ½ cup of warm water.

5. Mix until a shaggy dough forms.

6. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or knead with a stand mixer and dough hook for 6–8 minutes.

7. The dough should be smooth and elastic. If it’s sticky, sprinkle in a little more flour.

8. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel.

9. Let it rise in a warm spot for 60–90 minutes, or until it doubles in size.

10. Punch down the dough and divide it into 2 equal portions.

11. Shape each portion into a log about 6–8 inches long. Tuck the ends under to create smooth edges.

12. Place the shaped rolls on a parchment-lined baking sheet, leaving space between them.

13. Cover the rolls lightly with plastic wrap or a towel. Let them rise again in a warm spot for 30–45 minutes, or until they look puffy.

14. Preheat your oven to 375°F (190°C).

15. Bake the rolls for 15–20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

16. Transfer the baked rolls to a wire rack to cool completely before slicing. This helps set the interior crumb.