Hoagie Rolls

Step 1: Mix the dough

  • Dough

    • milk
      , preferably 1%
      260 g
    • yeast
      6 g
    • diastatic malt powder
      8 g
    • bread flour
      , or all-purpose
      400 g
    • honey
      10 g
    • olive oil
      20 g
    • salt
      8 g

Warm the milk in the microwave for about 50 seconds. Ideally, the temperature should be between 105-110°F/40-43°C to optimize yeast activity. Add the yeast and diastatic malt powder to the warm milk and stir to combine.

Let stand for 3-5 minutes until light foam surfaces and bubbles are visible.

  • Note: Proofing the yeast is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, honey, olive oil, and salt to a large mixing bowl.

Once the yeast is proofed, pour in the mixture and vigorously mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms, about 2 minutes.

Cover with plastic wrap and let rest for 15 minutes.

  • Note: Resting will allow the flour to start hydrating all on its own, and make the dough a little bit easier to work with when we start .
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