Eosinophilic Esophagitis Friendly Vegan Hoagie Rolls
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Learn more →Ingredients
6 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp organic cane sugar
- 3 cups bread flour, plus more for dusting
- 1 ½ tsp fine salt
- 2 tbsp olive oil
For brushing
- 1 tbsp olive oil
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer (or a large bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the bread flour, salt, and 2 tbsp olive oil to the yeast mixture. Mix on low speed with the dough hook for 2 minutes, until the flour is incorporated, 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. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
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