View Full Version : Need recipe for hoagie/sub sandwich roll
09-18-2002, 10:17 AM
Hi - I want to make meatball hoagies for dinner and am looking for a recipe for hoagie or sub type rolls.
For the meatballs, I'm using CL Jan-Feb 1997 recipe veggie & meat meatballs (they are wonderful). (There are actually 3 recipes - I mix & match ingredients).
I'd like to make the rolls in my bread machine. Would it be the same as a baguette/French bread? I'd like to make the dough in my breadmachine and then bake them in the oven. This will be my first try at hand shaping the dough - so any tips appreciate. I get confused about letting the dough rest, rise, etc.:(
09-18-2002, 10:29 AM
This is a recipe I've posted here before for the bread machine:
This recipe is from Great Bread Machine Baking by Marlene Brown.
French Bread and Roll Dressing
You can make French baguettes, rolls, or breadsticks with the versatile dough.
(For a 1 1/2 and 2 pound bread machine)
1 1/4 cups warm water (80ºF)
2 tbs vegetable oil
1 1/2 tbs sugar
1 1.2 tsp salt
4 cups bread flour, unsifted
2 tsp active dry yeat or bread machine yeast
Variation: For Whole Wheat French Bread and Roll Dough, you can substitute 2 cups whole wheat flour for 2 cups of the bread flour
1. Measure the ingredients into the bread pan according to the manufacturer's directions for your machine. Set the DOUGH CYCLE and press START button.
2. After about 5 minutes of kneading, check the consistency of you dough. If dough is not in a smooth round ball, open lid and with machineON, add liquid a tablespoon at a time if to dry, or add flour a tablespoon at a time if too wet.
3. Remove the dough promptly from the machine at the end of the cycle. Knead dough about 10 times on a lightly floured surface. Choose a shaping variation from below and continue as directed.
Use all of the dough for 2 baguettes or half the dough to make one. Shape the dough into a 15 or 17-inch-long rope(2 ropes if making 2 baguettes). Place in a greased baguette pan or on a lightly greased baking sheet (4 inches apart for 2 loaves). Slash loaves diagonally across the top 3 or 4 times for a decorative effect, if desired. Cover with plastic wrap or a twoel and let rise in a warm lace until doubled, 30 to 45 minutes. Uncover; bake in a preheated 350ºF oven for about 25-30 minutes, or until loaves are golden brown and sound hollow when lightly tapped. (If using baguette pan, brown the bottoms of the the loaves if desired by removing them from the pans and baking loaves on oven rack for 5 minutes more.) Cool loaves on rack.
Follow directions for Baguettes, except shape each half of dough into a 12-inch loaf. Cover and let rise s for Baguettes. Bake in preheated 350ºF oven for 25-30 minutes, or until loaves are golden brown and sound hollow when lightly tapped. Cool on racks.
French Sandwich Rolls
For 12 rolls, use all of the dough. On a lightly floured surface, divide dough in half; divide each half into 6 pieces. Shape each piece into a small ball; place balls 3 inches apart on greased baking sheets. Cover with plastic wrap or a towel and let rise in a warm place until doubled, 30 to 45 minutes. Uncover and bake in a preheated 350ºF oven for 16-19 minutes, or until rolls are golden brown and sound hollow when lightly tapped. Serve warm, or cool on racks.
09-18-2002, 10:41 AM
Sneezles - thanks, this recipe sounds great!!!
Because I'm a novice at this hand-shaping thing, I want to make sure I understand, step-by-step (I've actually messed up pizza dough.:o
Once I take the dough out of the breadmachine, I knead it 10 times.
Do I then let it rest before shaping per the recipe? Or go ahead and immediately shape it after kneading and then let it rise?
Do I need to cover the dough I'm not using with a towel so it doesn't dry out?
Thanks for your help with all these questions!!!:D
09-18-2002, 10:48 AM
Shape after kneading and then let rest. And yes, I would cover the remaining dough until ready to use it. On the last rise it's helpful to use a piece of plsstic wrap that has been sprayed with cooking spray to cover before covering with the towel.
09-18-2002, 10:56 AM
Ok, sorry for my ignorance on this, but what is the difference btwn rising & resting? I shape, then let it rest for how long? Then let it rise - is this the same thing?
Also, have you tried a mix of whole wheat and white flour in this recipe?
09-18-2002, 11:06 AM
Sorry to confuse! I meant rise!!!
And yes, to the mix of wheat and white. I use unbleached white bread flour and sub about half with whole wheat, I think, been awhile since I have made it!
09-19-2002, 02:55 PM
Sneezles - thanks for the GREAT recipe. I made them last night, using 3 cups white bread flour and one cup wheat. They were great, wonderful flavor and texture. I recently had a pizza crust disaster, so was intimidated by the hand-shaping/rising thing. They turned out wonderful and I feel like I've had a whole new break-through with using my new bread machine for making the dough and then hand-shaping the loaves. THANKS!!!
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