Sourdough Hoagie Rolls
No matter what you call it (hoagie, sub, grinder, Italian, or hero), these rolls make one heck of a sandwich.
INGREDIENTS | YIELDS 4–6 ROLLS
- 1 cup Sourdough Starter
- 1 cup milk
- 1 tablespoon honey
- 1¾ teaspoons active dry yeast (1 package)
- 1 tablespoon olive oil
- 2 eggs
- 2 teaspoons plus 1 pinch kosher salt
- 4–6 cups bread flour
In a large bowl, combine sourdough starter, milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add oil, 1 egg, 2 teaspoons salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes.
Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
Line two baking pans with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3″ thick. Slice into 3″ pieces, then roll each into a ball. Form into a tapered football shapes by rolling the ends, pressing the outside of hands (the palm beneath your pinky fingers) toward the table.
Place on prepared pan, dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Mix remaining egg with a pinch of salt and brush lightly across proofed rolls. Bake until golden brown, about 15–20 minutes. Cool completely.