Wish me luck! Oh, and give me a call if you live in the Austin area and would like to hire me! Heehee.
So, remember how I wanted to start a Pizza and Wine Bar?
Well…I still do…but, as usual, I have changed my mind. A little. Again.
My new hope and dream is to start a diner.
Not a greasy, old 50′s style diner. A modern American diner.
Dustin and I have always thought about how cool it would be to serve diner-style food but in our own way.
On that note, I realized I’d need to have a good hoagie roll recipe for the diner. You know — for my French Dips, Meatball Subs and Philly Cheeseseaks.
Check! This hoagie roll recipe is super tasty. The rolls come out chewy, yet soft, and with just the right flavor.
Don’t worry: the pizza and wine bar can go on our winery when we create our vineyard. Some day.
1 1/2 tsp. (about 1/4 oz) active dry yeast
1 1/2 cups warm water, divided
2 tsp.. sugar, divided
2 tbsp. olive or vegetable oil
2 tsp. kosher salt
2 cups bread flour
2 cups all-purpose 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. Add oil and stir to combine.
Combine salt and flours in a medium mixing bowl. 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 dough 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 and set oven to 400 degrees.
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 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.
Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.
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