In the bowl of a standing mixer, add the warm water, yeast, sugar, and honey.
Allow to foam up for about 5 to 10 minutes.
Add the flour and using a dough hook mix for 4 minutes on low.
Increase the speed to medium and add the salt, mixing for another 2 minutes.
Finally, add the softened butter and mix for another minute.
Place the dough in a lightly oiled bowl, turning over to coat, cover with a towel and allow to rise for 1 to 2 hours.
Place a silpat or parchment paper on a baking sheet and shape the dough into 8 hoagies. I like to flatten each piece into a rectangle, pinch the long edge closed and tightly roll it then pinch the seam and ends closed (just like you would roll dough for a log of cinnamon roll dough).
Place seam side down and repeat with remaining dough.
Cover lightly with a towel and allow to rise another 1 to 2 hours.
Preheat the oven to 375 and bake for 16 to 22 minutes.
Remove from the oven when they are lightly golden and feel hard when you tap the crust.
Rub with a little butter if desired and allow to cool.
The bread is hard upon removal but quickly softens so don't worry that you over baked.
Easy Hoagie Rolls
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Fixing Lunch with Sandwich Recipes that Aren't PB&J