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:
Measure all ingredients to make Hoagie DoughWhisk together water, Sugar and yeast into mixing bowlMix the dough with hook attachment adding the salt as flour mix into dough.Mix the dough for few minutes, adding extra flour if need so dough pulls away from bottom of the bowl.Next add butter chunks one at a time until all butter is mixed into the doughMix the dough for about 10 minutes to elastic smooth looking dough.Do a dough stretch test the dough should stretch until almost see thoughCover bowl with plastic wrap and let raise until double in size.Do test to see if properly doubled, by pushing finger into dough and leaving dent.Punch down dough with hands to evenly distributed dough and remove gas bubbles.Cut the dough into 4 once portionsUsing scale to make sure dough is portioned.This batch should yield 10 to 12 piecesNext round up dough using palm of hand in circular motion to form ball.Properly round dough ballAllow the Dough balls to rest for 5 to 10 minutesPress dough balls flattened into oval shapeFold the ends of oval Dough in to make squared off ends.Fold over from top down 1/3 of the dough and press with handFold over from the top down 1/3 of the dough and press with handFold over from the top down the remaining amount and press with hand to form mini loaf shape.Continue shaping the remaining dough ball into mini loaf shapes and cover with plastic. Let rest 5 to 10 minutes.Roll the mini loafs into 7 to 8 inch logs, by pressing with hands and rolling back and forth to proper length Measure hoagie dough should be between 7 to 8 inches long.Place the rolled out Hoagie dough onto lined sheet tray with parchment paper using plenty of space Cover with plastic wrap and proof until double in size.Testing when they are properly proofed hoagie bun dough. Finger should leave a dent.Using a sharp knife slash length wise each bum 1/4 in deep.Brush each hoagie bun with egg washBake in 375° F oven until reaches over 200°F internal temperature and light golden brown color.Place on a cooling rack, cool to room temperature. Use right away.If plan on storing Hoagie Buns wrap in plastic wrap then foil.Wrap with foil tightly and freeze for up to 3 to 4 months
