My first attempt at making Hoagie buns for my Northwoods Thick Cut Bacon French Dips for the family. I slow cooked a sirloin roast in a crockpot with water, thyme, salt and fresh cracked black pepper with a little Worcestershire. parchment paper is a big help.
Hoagie Recipe (I would make longer and cut slit in top next time) :
1 ½ cups milk
4 cups bread flour
1 ¼ teaspoon salt
4 Tablespoons sugar
3 Tablespoons oil
1 ¾ teaspoons active dry yeast (To make this recipe using the quick cycle of your bread machine, substitute active dry yeast with three teaspoons of rapid rise yeast.)
1.This is a recipe for a two-pound machine. Use the dough cycle.
2.Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. I have a Zojirushi Breadmaker and with that, I add the liquid first.
3.Check on the dough after five or ten minutes of kneading. Open the top of the bread machine and look at the dough. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks like it should.
4.When the dough is done put it on a lightly floured board and divide it into three equal sections.
5.Then divide each of those sections into three pieces.
6.The goal is to get 9 sections of dough about the same size.
7.Roll the dough into an oblong shape with a rolling pin. I try to get the oval about eight inches in length.
8.Fold the dough in half. Pinch the edges. Fold it in half again. Pinch the edges. Turn the bun so the fold on the bottom. Tuck the top and bottom edges underneath. Give it a few pats to shape it and put it on a greased pan. (Parchment paper works fine too.)
9.Cover the buns with a clean, lightweight kitchen towel and let the buns rise for half an hour.
10.Then remove the towel and put the buns in a 375-degree oven for 15 to 20 minutes. Move the cooked buns to a rack to cool.