Tired of those store bought hoagie buns, tough and hard to handle, try this recipe. This hoagie bun is soft, rich, and tender bun. Making it perfect for those meat ball sandwiches, Italian Beef Sandwiches, and Philly Cheese Sandwiches.
Making a hoagie bun
A good Hoagie Bun has only a few ingredients that most bakers panty have. The ingredients are simple, containing water, instant yeast, sugar, salt, bread flour, egg and unsalted butter. This dough is hybrid basic dough enriched with cold butter chunks. Using straight forward mixing methods, with one modification. By adding chunks of cold butter one at a time into dough as it’s mixing similar to brioche dough. The Hoagie dough is mixed to well developed gluten consistency.
The Hoagie Dough needs to ferment for 45 to 90 minutes covered. A proper fermented dough will be double in size. Next punch the dough down, removing the excess air in the dough. The dough is ready to be portioned, weighing 4 ounces. One recipe should yield about 10 hoagies.
Steps in making a perfect hoagie bun:
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Rich Soft Hoagie Buns well worth homemade effort. Perfect for those meat ball sandwiches, Italian Beef Sandwiches and Philly Cheese Steak Sandwiches.
Place the 110°F water, sugar and instant yeast into mixer bowl. Whisk until all sugar and yeast is combined. Let rest for 3 to 5 minutes for yeast to activate.
Add the bread flour to activated yeast water and start mixing on stand mixer with dough hook. Adding the salt as the dough starts mixing.
When dough starts to form add butter chunks one at a time until all is incorporated. Continue mixing for 3 to 4 minutes.
After 3 minutes of mixing adjust consistency of the dough. If the dough is sticky add 1/2 cup of bread flour and mix. The dough should completely lift off bottom of the bowl. Test dough again if dough is very sticky add flour. Continue mixing for total of 10 minutes.
After the 10 minutes of mixing do stretch test. As stretching the dough it should be thin enough to almost see through without breaking. If it breaks easy add a little more flour and continue mixing for 3 to 4 more minutes, until dough has a good stretch.
Remove the dough hook from mixer, and cover the bowl of dough with plastic wrap. Let the dough go through the first rising. This should take about 45 minutes, even longer if the kitchen is cooler.
After the first rising it should be double in size. Test by putting finger into dough if it leaves finger imprint it is ready.
Next is punching dough down to remove air from dough. Using hour hand pushing dough down to large dough ball.
Portioning dough into 4 ounces pieces, using bench scraper to cut dough pieces weigh on scale. One batch of dough should yield 10 or more pieces of dough.
Next is to shape dough pieces into dough balls. Cover and let rest for 10 to 15 minutes. This relaxes the dough balls.
First shape dough balls into mini loaf shape, by stretching dough flatting dough out and rolling dough up into mini loaf shape. Continue doing this with all the rest of the dough balls. Cover let rest 5 minutes.
Second shaping is to flatten mini loafs down and rolling back up into 7 inch log shape. Using hand rolling back and forth until reach 7 to 8 inch length.
Place rolled out hoagie doughs onto parchment paper lined sheet pan. Allow plenty of space for hoagie dough to raise up. Cover with plastic wrap keep in warm to proof until double in size.
Pre heat oven to 375°F or 175°C Test the hoagie buns dough before baking, by pressing finger lightly into dough if it springs back quickly it's not ready. If finger leaves a slight dent the dough is ready to be baked.
Slash each bun with sharp knife or lame length of the hoagie about 1/4 inch deep.
Then brush each hoagie bun with egg wash.
Bake for 12 or more minutes until golden brown color. The internal temperature should be 195 to 200°F or 92°C.
Remove baked hoagie buns from oven and place on cooling rack. Cool hoagie buns to room temperature. Use right away or place in freezer bag for day at room temperature.
Freeze hoagies by first wrapping in plastic wrap then wrapping them with foil. Label and date freeze for up to 3 months.