Red Meat Allergy Friendly Classic Hoagie Rolls
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Learn more →Ingredients
6 servings
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp water, for brushing
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty — if it doesn't foam, the yeast is inactive and should be replaced before continuing.
- 2
Add the flour, salt, and olive oil to the yeast mixture. Mix on low speed with the dough hook until the flour is mostly incorporated, about 2 minutes, then increase to medium speed and knead for 7–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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