Rumour has it that hoagie rolls got their name from the “hoggie” sandwiches made by Italian immigrants who worked at the Hog Island shipyard in Philedephia during WWI. Call them what you will, (“subs” in North Jersey, “hoagies” in South Jersey, “heroes” in NYC, and “grinders” if you’re from New England), but the style of the roll remains the same: dense and sturdy with a hard crust.

STEP 1: Proof yeast

• 1 cup milk – measure into a small pyrex measuring cup
• 1-1/4 tsp yeast – measure out into a small bowl.

1. Pour some of the warm milk into the bowl with the yeast.
2. Mix to combine
3. Add the rest of the milk and mix
4. Let sit while you measure out and mix up the dry ingerdients.

STEP 2: Hydrate flour

• 400 g bread flour (AP is okay)
• 10 g sugar (about 2 teaspoons)
• 8 g salt (about 1 teaspoon)
• 20 g olive oil (abot 1-1/1 tablespoons)

1. Measure out the flour, sugar, and salt in the bowl of a stand mixer
2. Mix on low speed (I prefer the paddle attachment) to combine.
3. Add the milk/yeast mixture, and the olive oil
4. Mix on low speed until it’s all incorporated
5. Scrape down sides, remove the paddle, cover loosely with plastic wrap, then let rest 15 minutes.

STEP 3: Knead and first rise

1. With the dough hook attachment, knead on #4 for 3 minutes, then #2 for 5
2. Dough should come away from the sides, and be able to stretch with out breaking
3. Cover and let rise until doubled in size. This could take about an hour, but it depends on the temperature of the room, so check on it often!

STEP 4: Shape rolls

1. Gently punch dough down, then turn out onto your countertop. You can put a little oil on the countertop, rubbed in well, to keep it from sticking, but you shouldn’t have to. Same goes for dusting with flour. If you really want to use flour, don’t use too much!
2. Separate dough into 4 even pieces, weighing about 165 grams each.
3. Flatten each one into a square, then roll up and press seam together to seal.
4. Roll each one to a length of about 10″

STEP 5: Second rise

1. Place rolls on a baking sheet, covered, and let proof about 30 – 45 minutes, until doubled in size. I place glasses in the corner, than cover the whole thing with a clear kitchen trash bag.
2. Preheat oven to 400 degrees, so it’s ready by the time they rise

STEP 6: Score, top and bake

• 1 egg white beaten with a Tbsp of water and a pinch of salt
• Sesame seeds

1. When oven has reached 400, pour boiling water in a iron skillet, or baking pan with high sides and place on the bottom rack. Careful – it’s easy for the water to splash out a bit!
2. Brush the tops of the rolls with egg white, score, then sprinkle with sesame seeds
3. Place in oven, shut the door, and turn the heat down to 375 degrees.
4. Bake for 10 minutes, rotate, and then bake for 10 minutes longer, until golden. Internal temperature should be between 190 and 200.
5. Cool on wire rack.