Hoagie rolls

Took another stab at hoagie rolls today.  I think I have the recipe down, the real trick is in getting all the rolls the same size.  The recipe is pretty simple:

4-1/4 c flour

1-1/2 c water

1 T yeast

1 T sugar

1/2 T salt

1/8 c oil

Most recipes I read want you to mix the sugar and the yeast in a half cup of water and let it work for five minutes or so, I never do.  I dump everything into the bowl of my stand mixer and let it work.  I do drizzle the oil in as it starts to come together.  I let the machine work the dough for 7 or 8 minutes and then turn it out into a greased bowl to rise, covered with plastic, for 40-45 minutes.

I weighed the dough this time, and then divided by 9-that’s how much room I had on my perforated baguette pan with the three sections.  I wanted about 110 grams per piece.  I rolled the whole thing into a log and stretched and nudged until it was as long as 9 squares on my plastic dough mat.  I cut on the line and weighed the piece and was rewarded with a reading of 113 grams.  About as close as I could have hoped.  I quickly chopped the remainder into equal parts, rolled them into rough ovals, and set them all on the tray.  Slash the tops and brush with egg white, bake at 400 for about 14-15 minutes.