Are you ready to elevate your sandwich game? Forget store-bought bread – this recipe will guide you through making incredibly flavorful and soft sourdough hoagie rolls from scratch. These homemade rolls are perfect for your favorite subs, meatball sandwiches, or even just a simple buttered roll. It's easier than you think to achieve bakery-quality results, making this a truly rewarding homemade cooking experience. Get ready for the best sandwiches of your life!
Ingredients:
For the Sourdough Starter (if you don't have one already):
- 50g whole wheat flour
- 50g warm water (around 100-105°F)
For the Dough:
- 300g active sourdough starter (fed 4-6 hours prior)
- 300g lukewarm water
- 500g bread flour (or all-purpose flour)
- 10g salt
- 20g olive oil
Instructions:
1. Mixing the Dough:
In a large bowl, combine the sourdough starter and lukewarm water. Stir until the starter is mostly dissolved. Add the flour and salt, then mix with your hands or a stand mixer with a dough hook until a shaggy dough forms. Add the olive oil and continue mixing until the dough comes together.
2. Bulk Fermentation:
Lightly oil the bowl. Cover it with plastic wrap and let the dough rise in a warm place for 4-6 hours, or until almost doubled in size. Perform 2-3 sets of stretch and folds during this time, roughly 30 minutes apart. This helps develop gluten strength and creates a more open crumb structure.
3. Shaping the Rolls:
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Divide the dough into 6 equal pieces. Shape each piece into a smooth ball, then gently roll it into an oval shape about 8-10 inches long.
4. Proofing the Rolls:
Place the shaped rolls seam-side up on a baking sheet lined with parchment paper, leaving some space between each roll. Cover loosely with plastic wrap and let them proof for another 2-3 hours, or until almost doubled in size.
5. Baking the Rolls:
Preheat your oven to 450°F (232°C) with a baking stone or baking sheet inside if possible. Lightly brush the tops of the rolls with water or milk for a nice sheen. If using a baking stone, carefully place the baking sheet with rolls on the hot stone. Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
6. Cooling and Serving:
Remove the rolls from the oven and let them cool completely on a wire rack before slicing and serving. These are delicious served warm with butter, or used as the perfect base for your next delicious sandwich.
Tips for Success:
- Starter Activity: Ensure your sourdough starter is active and bubbly before using it. A good starter will double in size within a few hours of feeding.
- Flour Type: Bread flour creates a chewier texture, but all-purpose flour works well too.
- Oven Spring: A hot oven helps achieve good oven spring (the rise during baking).
- Don't Overbake: Overbaked rolls will be dry.
Variations:
- Herb Rolls: Add 1 tablespoon of dried herbs (rosemary, thyme, oregano) to the dough for extra flavor.
- Seeded Rolls: Sprinkle the tops of the rolls with sesame seeds, poppy seeds, or sunflower seeds before baking.
- Garlic Rolls: Add 2 cloves of minced garlic to the dough.
Nutritional Information (per roll, approximate):
Calories: Around 250-300 Protein: 8-10g Carbohydrates: 45-55g Fat: 5-7g
This nutritional information is an estimate and may vary based on the specific ingredients used.
This sourdough hoagie roll recipe delivers delicious, homemade bread that's perfect for any occasion. Enjoy the satisfying results of your hard work – and the incredibly tasty sandwiches that follow! Making these rolls is a fun and rewarding way to add a special touch to your easy recipes and healthy meals. They are a quick dinner idea that’s also a fantastic example of the best recipes you can make at home.