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: