I made these hoagie rolls last night, and they were the bomb. Yes, I just broke out the 90's because they were so good. Cliff Huxtable would have been happy.
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| Hello. I am tender and delicious. |
I've been trying to bake all the bread and roll type things that go with our meals lately, with varying results. Everything's been edible, and most things have been decent, but these hoagie rolls were really good. I used to them to hold one of my favorite vegetarian sandwiches, Philly Cheese Fakes. I didn't think to take pictures of the roll making process, but I definitely want to share the recipe, which I slightly modified from a Food.com recipe.
The number of servings you get out of your filling is really going to depend on how you pack your hoagies. The original recipe lists it as 4 servings, whereas I think I could get 8 out of it. Also, you could make fewer, larger rolls, but I was happy with the size that dividing into 8 provided. I was plenty full with just one sandwich the way I made it, but Matt had two.
Philly Cheese Fakes
Recipe for filling from Taste of Home Magazine, as submitted by Veronica Vadakan
Recipe for hoagie rolls from Food.com
Ingredients for filling:
1/4 C lemon juice
3 cloves garlic, minced
1 T olive oil
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp pepper
1 # sliced mushrooms
2 medium green peppers, sliced
1 small onion, thinly sliced
Ingredients for hoagie rolls:
1 package yeast
1 1/2 c warm water
2 T honey
1/8 c vegetable oil
1/2 T salt
2 c all purpose flour
1 1/2 - 2 1/2 c whole wheat flour
Instructions:
1. In a large bowl, combine 1/4 c warm water, yeast, and honey. Let stand 5 minutes.
2. Add remaining 1 1/4 c water. Beat in oil, salt, 1 c whole wheat flour, and 1 c all purpose flour. Slowly add additional 1 cup all purpose flour. Add remaining whole wheat flour (approximately 1/2-1 cup) slowly until a soft dough forms. (I used my kitchen-aid mixer with the dough hook.)
3. Lightly flour a clean surface using whole wheat flour, and knead the dough until smooth and elastic, approximately 6 minutes. Be careful not too add too much flour while kneading - the dough should be just slightly tacky when finished working.
4. Place the dough in a greased bowl, turning to coat (or spray with cooking spray). Cover and place in a draft-free area to rise, about 45 minutes to 1 hour.
5. Punch dough down. Divide into 8 even pieces (use a kitchen scale if you want to be exact) and roll into sausage shaped loaves. Place 2 inches apart on a greased baking sheet. Slash each roll down the center (not the way I did in the pictures, the long way), approximately 1/8-1/4" down.
6. Place shaped rolls back into a draft-free area to rise for 20-30 minutes.
7. Bake at 400 degrees F for 13-15 minutes.
For the filling:
Instructions:
1. In a large bowl, combine 1/4 c warm water, yeast, and honey. Let stand 5 minutes.
2. Add remaining 1 1/4 c water. Beat in oil, salt, 1 c whole wheat flour, and 1 c all purpose flour. Slowly add additional 1 cup all purpose flour. Add remaining whole wheat flour (approximately 1/2-1 cup) slowly until a soft dough forms. (I used my kitchen-aid mixer with the dough hook.)
3. Lightly flour a clean surface using whole wheat flour, and knead the dough until smooth and elastic, approximately 6 minutes. Be careful not too add too much flour while kneading - the dough should be just slightly tacky when finished working.
4. Place the dough in a greased bowl, turning to coat (or spray with cooking spray). Cover and place in a draft-free area to rise, about 45 minutes to 1 hour.
5. Punch dough down. Divide into 8 even pieces (use a kitchen scale if you want to be exact) and roll into sausage shaped loaves. Place 2 inches apart on a greased baking sheet. Slash each roll down the center (not the way I did in the pictures, the long way), approximately 1/8-1/4" down.
6. Place shaped rolls back into a draft-free area to rise for 20-30 minutes.
7. Bake at 400 degrees F for 13-15 minutes.
For the filling:
1. Combine first six ingredients in a small bowl to make a dressing.
2. Add mushrooms, peppers, and onion strips to a large bowl. Pour dressing over veggies and toss to coat. Spread coated veggies evenly over two greased baking sheets.
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| Veggies ready to cook. |
3. Preheat oven to 450 degrees F. Cook for 15-20 minutes, stirring veggies and rotating pans halfway through.
And finally:
Slice open a freshly baked roll. Pile in cooked veggies and top with desired amount of provolone cheese. Wrap loosely in aluminum foil, leaving the top exposed, and bake at 450 degrees F until cheese is melted and browning.
Serves 8.
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| Yum. |
Nutrition Facts for Filling
Calories - 41
Fat - 2g
Carbs - 4.7g
Fiber -1.4g
Protein - 2.3g
Nutrition Facts for Rolls
Calories - 276Fat - 4.1g
Carbs - 52.4g
Fiber - 1.9g
Protein - 6.8g
I had mine cheese-free, so it was very close to being vegan (except for that honey in the rolls). That brought the calorie count to 317 calories. So close to being under 300!
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