SOFT HOAGIES

Are they hoagies or subs? Depending on how many I shape, it can be a bread roll too. Either way these are tasty and soft and not overly complicated to make. This is a good thing, because these don’t last long around here. Why do I cook so much? I’ve become a sucker for watching people enjoying my food. Unequivocally, you can’t get it this good at the bakery. Never did and never will. Adapted from the Stay at Home Chef, these have become Jimre’s favorites. 

SOFT HOAGIES 

1 cup 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 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 side into 4 parts. You will get four 6 inches wide strips.

Roll up each strip tightly starting from the long side.

Pinch the ends together; otherwise the hoagies will open up during baking.

Place hoagies on a prepared baking sheet and let them rise for 30 minutes.

Preheat oven to 375F.

Bake hoagies for 12 to15 minutes or until lightly browned.