We had so many meatballs leftover from our Penne Rigati and Meatballs yesterday night that I knew I had to repurpose them for dinner tonight. My husband suggested the idea of Meatball subs and my special parmesan truffle fries! Since meatball subs weren’t on our meal plan for the week, I wasn’t about to run to the store to grab something out of budget. Thankfully, I had all the ingredients on hand for these hoagie rolls!
- 1 1/2 tsp active dry yeast (about 1/4 oz)
- 1 1/2 cups warm water, divided
- 2 tsp sugar, divided
- 2 tbsp olive or vegetable oil
- 2 tsp kosher salt
- 2 cups all purpose flour
- 2 cups bread flour
- In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1 1/4 cups water and 1 tsp. sugar. oil and stir to combine.
- In a medium mixing bowl, combine salt and flours. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more flour to make the dough soft.
- On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.
- Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.
- Line a baking sheet with parchment paper
- Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange the long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.
- Set oven to 400 degrees Fahrenheit
- Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.