Hoagie Rolls is a traditional American recipe for a classic long roll typically used for making sandwiches. The full recipe is presented here and I hope you enjoy this classic American version of: Hoagie Rolls.
Combine the water, yeast, sugar and honey in the bowl of a stand mixer. Beat until just combined then allow the yeast to activate until foaming (5–10 minutes).
Add the flour and using a dough hook mix for 4 minutes on low speed.
Increase the speed to medium and add the salt, mixing for another 3 minutes.
Finally, add the cold butter, one tablespoon at a time, mix for a minute or two after each addition. Continue to mix until no pieces of butter are left visible.
Transfer the dough to a lightly-oiled bowl, turning it to coat in the oil then cover with a clean tea towel and set aside in a warm place to prove until doubled in volume (1 to 2 hours).
Line a baking tray with a silicone mat or baking parchment then knock the dough back, divide into 8 portions and shape these into long, oval hoagies. I usually to this by flattening each piece of dough into a rectangle, folding one end up like an envelope, turn 180 degrees and fold up the other end over the first.
Repeating this process until you've formed a hoagie, then pinch shut the seam and end seams. Arrange the shaped hoagie seam side down on the baking tray then repeat the process with the remaining dough.
Cover lightly with a greased sheet of plastic or a tea towel then set aside to prove for another 1 to 2 hours. Near the end of this time, pre-heat your oven to 190ºC.
Whisk together the egg white and milk. Using a razor blade, make three evenly-spaced diagonal slits across each hoagie. Brush each top with the egg mixture.
Transfer the baking tray with the glazed hoagies to the centre of your pre-heated oven and bake for 16 to 22 minutes.
Remove from the oven when they are lightly golden and feel hard when you tap the crust.
Rub with a little butter if desired and allow to cool.
Note that the bread will hard upon removal from the oven, but it will quickly soften — so don't worry you really haven't over-baked.
