A few times I've made hoagie/sub rolls using the recipe found at the below link, and described below. While they largely turn out well, they're a bit more crumbly than I'd like. I know that fat can weaken bread's gluten network, so I'm thinking maybe too much butter?
Ingredients
- 1 cup warm milk
- 1 tablespoon instant dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter softened
- 1 large egg
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3-4 cups all purpose flour
Instructions
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In a large stand mixer, combine milk, yeast, sugar, salt, butter, egg and 3 cups flour. Knead on low until a smooth dough ball forms, adding more flour ¼ cup at a time to achieve desired texture. Your dough should be tacky, but not sticky.
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Transfer dough to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.
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Roll dough into a large rectangle, about 1/4 inch thick, and 24 inches wide. Cut the dough into 4 strips, about 6 inches wide on each.
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Roll strip up. Continue rolling gently until ends and seams are pinched together (otherwise it'll unroll in the baking process).
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Put rolls on a lightly greased jelly baking sheets. Let rise about 30 minutes.
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Preheat oven to 375 degrees. Bake rolls for 12-15 minutes until lightly browned.
https://thestayathomechef.com/homemade-hoagie-rolls/#jump-to-recipe
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