Grinder, Hoagie and Philly Cheesesteak Rolls

Ingredients

• 1 1/8 cups water (about 70 degrees F)
• 1 5/8 teaspoons salt
• 3 3/8 teaspoons sugar
• 1 2/3 tablespoons olive oil
• 16 ounces bread flour, a strong flour like a Hi-Gluten Flour
• 2 1/2 teaspoons yeast

Directions

1. 1

   Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto an oiled baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.

2. 2

   Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.

3. 3

   Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.

4. 4

   Remove them from the oven and cool them on wire screens or racks. The rolls last only a day or two before becoming stale. They are great for Italian hoagies or Philly Cheese Steak sandwiches.