These are versatile little rolls, also good for hot dogs or cold cuts, or they make nice garlic toasts when cut in two and spread with garlic butter.
Recipe is 4 cups bread flour, 1-3/8 cups water, 3 T sugar, 1 T yeast, 1/2 T salt, and 3 T shortening or lard. I let the dough hook work it for 10 minutes and then put it into a greased bowl for the first rise. Let rise till doubled, divide into 8 or 9 portions and array on a tray and cover for another quick rise, slide tray into 375 oven till they are brown. I slit the tops of the little loaves after they are divided.
Wow, these look perfect. I love the colour and shape… and the name, I’ve never heard of these.
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Thanks, frugal one. “Hoagie” is a regional name for what would be called by another name elsewhere.. A hoagie is a sandwich similar to a sub, submarine, hero, grinder, or in the Southern states in the US a “po’ boy”. The names proliferate. Parochial interests often decry the naming of a sandwich made by an outsider as a[n] (insert locally famous named varient) sandwich–“Because, that’s why!” I was recently castigated at another venue for calling a particular sandwich a hoagie, because the bread wasn’t baked at the famous local bakery in Philadelphia.
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I am a SUCKER for bread!
These look GREAT
–bB
http://www.itsybitsybrianna.wordpress.com
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