I am planning to make an Elk French Dip Sandwich tomorrow with a smoked ham from my elk this year. These hoagie rolls are inexpensive and easy to make, and you can scale the recipe down like I did to make only 6 rolls in the batch. Save leftover rolls for meatball subs, philly sandwiches, or brats.
*Updated 3/31/13 with pictures.
Small Batch of Wheat Hoagie Rolls
Yield- 9 rolls
- Half of 1/4 oz. package of yeast
- 1 c warm water
- 2 tsp. sugar
- 2 T. vegetable oil
- 1 tsp. salt
- 2 1/4 c AP flour + 1 T. for kneading
- 1/2 c whole wheat flour ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- In a mixing bowl, dissolve the yeast in warm water and add in sugar. Let is sit 2-3 minutes.
- Add in oil, salt, and flour. Stir to combine with a wooden spoon.
- If your bowl is large enough, add 1 T. flour to dough and knead right in the bowl until dough is smooth and elastic. No need to make more dishes. If this is not possible, knead dough on a lightly floured surface for 2-3 minutes.
- Pull dough from bowl and spray with cooking spray to coat, put dough back into bowl turning once to coat the top.
- Cover bowl with plastic wrap and let rise 45 minutes.
- Punch dough down, turn onto lightly floured surface and divide into equal pieces.
- Shape into ovals.
- Carefully life with a pastry spatula or regular spatulta and place 2 inches apart on greased baking sheet.
- With scissors, cut a 1/4-inch slash across top of each roll.
- Let rise 10 more minutes.
- Bake at 400 13-16 minutes until golden brown.
- Remove from pan and cool for a few minutes. Slice with a bread knife. Slicing without a bread knife is not recommended, since these rolls are on the thinner side. These freeze well, I usually leave a few out for the week and freeze the rest.
Per Roll- 128 calories. For full nutrition stats, here’s the link. http://www.livestrong.com/recipes/mos-wheat-hoagies/