Hoagie Rolls

Hoagie Rolls

Print Recipe

Yield

8 rolls 8 rolls

Difficulty

Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

13 to 16 minutes 13 to 16 minutes

Rise Time

2 hours 2 hours

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Ingredients

Rolls
2 (4-1/2 tsp.) envelopes Fleischmann's^® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1 teaspoon sugar
3-1/2 to 4 cups all-purpose flour
2 teaspoons salt
3/4 cup milk
1/4 cup corn oil
1/4 cup honey
1 egg
Egg Wash
1 egg white
2 teaspoons whole white sesame seed

Directions

Combine yeast, 1/2 cup water and sugar in small bowl for about 5 minutes until foamy. Combine 2 cups flour and salt in a large mixer bowl. Heat milk, oil and honey until warm (100° to 110°F). Add to flour with yeast mixture and egg; beat for 2 minutes at medium speed. Continue adding flour, 1 cup at a time until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft -free place about 1 hour, until doubled.
Punch dough down and divide into 8 balls. Lightly roll or pat each ball into an 8 x 3-inch rectangle. Place on greased baking sheets. Cover and let rise 1 hour until rolls are doubled. Brush rolls with beaten egg white, slash if desired and sprinkle with sesame seeds.
Bake in preheated 375°F oven for 13 to 16 minutes. Cool, slice and fill with your favorite sandwich toppings.
Hoagie Rolls sandwich spicy fish with a tasty tartar sauce.

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