Best Grinder Hoagie And Philly Cheesesteak Rolls Recipes

THE BEST SUPER SOFT AND CHEWY HOAGIE ROLLS

Steps:

• If using Active Dry Yeast (not the Instant I use) you have to proof the yeast first. Add the Active Dry Yeast, sugar, and 1/4 cup plus 2 Tablespoon of warm water in a bowl of a stand mixer.
• Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit.
• In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe
• In the bowl of a stand mixer fitted with the dough hook add in 2 cups of flour, water, sugar, and Instant Yeast. Start off on low. Mix for 4 minutes.
• Go to Step 1 of Recipe Continuation and follow the rest of the recipe.
• Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes until the dough is slack (See note). At this point, your mixer should be at medium speed. If your dough, after 5-6 minutes is not slack add up to 1/4 more cup of water (taking you up to a full 1 1/2 cups used) but add one Tablespoon at a time. The additional water will fully depend on how humid your room is.
• Add in the butter 1 Tablespoon at a time and mix until almost fully melded in before adding the next Tablespoon. In total, mix for 1-3 minutes or until the dough comes back together and the dough until it pulls completely away from the side and is smooth and shiny. Remove from bowl and transfer to a greased, covered bowl until doubled in size. ~1 hour.
• Punch the dough down and place it on a very lightly floured board. Divide into 4-8 pieces and shape. I would advise using as little flour as possible when shaping these. The more flour you add, the tougher the hoagies will be. Transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap. Allow to rise again until almost doubled. ~30-45 minutes. Do NOT overproof them otherwise they will fall flat.
• Preheat the oven to 375 F. If you want to slash your bread, using a lame, make your slashes. If desired, brush with a coating of choice and bake for 16-23 minutes or until golden brown. To ensure doneness, test the internal bread temp. It should be at 200F.
• Allow to cool before cutting with a quality bread knife ( Sani-Safe S162-8SC-PCP 8″ Scalloped Bread Knife with Polypropylene Handle Pan )

GRINDER, HOAGIE AND PHILLY CHEESESTEAK ROLLS

Steps:

• Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.
• Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.
• Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.
• Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.

PHILLY CHEESESTEAK SLIDERS

Steps:

• 1) Preheat oven to 375 degrees Fahrenheit.
• 2) Cut the sheet of Hawaiian rolls horizontally with a serrated knife. Place bottoms in a parchment-lined, oven-safe baking dish. You want the parchment to hang over a bit. Spread mayonnaise on rolls.
• 3) Heat olive oil in a skillet over medium-high heat. Add onions and green peppers. Cook for 5 minutes until tender. Add steak. Season with salt and pepper. Cook steak until tender. Remove from heat.
• 4) Top rolls with 6 slices of provolone cheese, cooked steak, green peppers, onions and 6 more slices of provolone cheese. Place roll tops over steak and brush with melted butter.
• 5) Bake for 20 minutes, or until top has browned and cheese has fully melted.