AKA…two hoagies instead of four!
The hoagies were such a hit; I also made 2 bread rolls. Then the following week
I made a whole wheat version. Scroll down to the bottom of the page for the
pictures. They were all tasty and soft and not complicated. SOFT BREAD ROLLS
1cup warm 1% milk
2 tsp instant dry yeast
2 Tbsp sugar
1 tsp salt
3 Tbsp butter, lightly melted [but not hot!]
1 egg
2-3/4 cups flour
- In a large bowl combine milk, yeast, sugar, salt, and the butter.
- Gradually start adding the flour. Don’t dump the whole amount in.
- When dough has formed, transfer it to a stand mixer.
- Knead and keep adding from the remaining flour until the dough is smooth.
- Transfer dough to a lightly greased mixing bowl, flip over, cover with towel, and let it rise for 1 hour or until doubled in size.
- Roll the dough into a 1/4 inch thick rectangle. The long side of the rectangle should be 24 inches.
- Divide this by slicing through parallel to the long side.
- Roll up both strips tightly starting from the long side. It will be the shape of a skinny French bread.
- Pinch the ends together; otherwise the rolls will unravel during baking.
- Place both roll on a prepared baking sheet and let them rise for 30 minutes.
- Preheat oven to 375F.
- Bake the rolls for 15 to 20 minutes or until lightly browned.
For the whole wheat version, I used 3/4 cup whole wheat flour and 2 cups of all purpose. The rest of the ingredients are the same as above. Oh and I only made one bread.
