Hoagie rolls – elongated yeast buns dough, which are most often used for cooking hogi sandwiches or sub-sandwiches in the form of a submarine. Hawgs rollers are similar on miniature French baguettes with the same crisp and lush crumb. Bake delicious buns and cook with them sandwiches with a wide variety of toppings and sauces. value of one serving: (total 10) Calories 359, total fat 16 g., saturated fats, proteins 10 g, carbohydrates 45 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Complexity: easy Servings: 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. warm water (40 ° C)
- 2 and 1/4 tsp active dry yeast
- 1.5 tbsp. l Sahara
- 3/4 Art. milk (slightly warm, 200 ml.)
- 1 large egg
- 3 tbsp. l olive oil
- 5 and 1/4 Art. baking flour (650 gr. plus a little for works) with a high gluten content of 14-16%
- 2 tsp salt
- Topping: 1 egg white (whipped with 1 tbsp. L. Water, for coating)
Recipes with similar ingredients: yeast dough, bread flour, milk, eggs
Recipe preparation:
- In a bowl or bowl of a stationary mixer, mix warm water, yeast and sugar. Leave on for 5 minutes. In a cup, whisk milk, egg and olive oil. Transfer this mixture to yeast and sprinkle flour and salt. Knead the dough by hand or using a mixer with nozzles for the test, until it lags behind the walls of the bowl. Knead for about 8 minutes, adding flour or water if necessary. The dough should be homogeneous and strong, but still a little sticky to the touch.
- Grease a large bowl inside with olive oil. ball and put it in a bowl, rolling along its walls to the surface of the ball was also oiled. Cover with cling film and leave for 1 hour 30 minutes, or until the dough rises twice.
- Next, the dough can be put in the refrigerator overnight, or keep cooking. If you put it in the refrigerator, then on take out the next day and leave it for 1 hour 30 minutes – 2 hours at room temperature before starting work.
- Cover 2 baking sheets with baking paper. Sprinkle them lightly corn or semolina. Divide the dough into 10 equal servings, about 120 gr. each one. Form buns 15 cm long. And place on baking sheets. Cover the buns with a kitchen towel and leave for 1 hour.
- Preheat the oven to 220 ° C. Before you put the dough in make an oven with a sharp knife or blade on each bun along a longitudinal incision 0.5 cm deep.
- Place the rolls in the oven and reduce the temperature to 190 ° C. Bake for 15 – 18 minutes, turning the pan once another side. The temperature of the crumb in the middle of the finished buns should be 90 ° C. Or tap on the crust. If the buns are ready, you will hear clunk. Test yield: approximately 1.2 kg. for 10 buns.
