I like to make this soft, crusty bread for mini hoagies, veggie sandwiches, and little steak subs. This recipe calls for packaged yeast and requires no starter. The rolls have a nice exterior crust but remain soft inside (which I love).
Mini Hoagie Rolls
4 cups Bread Flour
1 pkg. instant yeast or quick rising yeast
1 1/2 cups warm water
1 tsp sugar
2 tsp salt ( I use Kosher )
1 tbsp plus 1 tsp olive oil
Additional olive oil
In a glass liquid measuring cup add the warm water, sugar and yeast. Stir briefly with a fork to blend the mixture. Set aside the measuring cup and allow the yeast to activate for 5 to 10 minutes. In a moderate sized bowl mix the flour and salt. Make a well in the flour and pour in the activated yeast. Mix by hand from the center outward, or use an electric mixer fit with a dough hook. Mix the dough until it forms a smooth ball. Remove the dough from the bowl and knead it on a lightly floured board or counter for 5 minutes. Place the dough back into a clean bowl and cover with a towel. Let the dough rise about an hour or until double in size. Punch down the dough and then divide it into 3 oz balls. (I formed the balls into football shapes and then placed them onto a sheet pan lined with a silpat. ) Cover the rolls with a light weight towel and allow them to rise again for at least 30 minutes. Slash a fine line down the top of each roll with a sharp knife or razor blade.
Preheat oven to 400 degrees.
Drizzle the slashed rolls with olive oil and a pinch of salt and place them in the oven. I use olive oil to finish the rolls instead of egg wash because we love olive oil. The oil drained to the bottom of the roll which they soaked up. Bake the rolls for about 15 minutes or until golden brown. In my oven the rolls are done and have a lovely color in 15 minutes.