Hoagie and Cheesesteak Rolls

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These were the BEST hoagie rolls I have ever tasted!!! They were softer and tastier than any other hoagie / sandwich rolls including very well respected bakeries.

I could not find the barley malt syrup, but I cannot wait to try the recipe when I do find it.

The recipe says to shape each hoagie into 3oz portions for foot long hoagies, but my first batch came out a little smaller than I would have liked. When I made the 2nd half of the recipe I made sure to increase the size of each a little.

The recipe made 5 foot long hoagie rolls. 3 were 3oz each (see my photo above) and 2 were a little over 4 oz each. I also over cooked the first batch by about 15 degrees. Peter recommends to bake for 10 minutes, rotate and bake for 10-20 minutes more. Mine were over done with the 2nd 10 minutes and perfect temperature at only 5-6 minutes after the rotation.

I would recommend freezing any hoagie that won't be used within 1 day because the bread gets stale pretty quickly.

I can't wait to make this recipe again! Highly recommend!!!

(edited 18th February 2010) (0) comment (2) useful  

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