» Grinder Hoagie Roll Recipe - PizzaManiac.com – The Pizza Maker’s Journal

By wandab0811

Details

Servings 1
Adapted from pizzamaniac.com

Preparation

Step 1

» Grinder Hoagie Roll Recipe - PizzaManiac.com – The Pizza Maker’s Journal

Welcome to PizzaManiac.com (aka Pizza Maker's Journal) where I document my journey to the perfect pizza! I have set out to create several pizza recipes that can be made at home, inexpensively and of the quality that you expect from a fine pizzeria. I hope you find my notes useful. Happy Pizza making!

Mix the ingredients until smooth and well-blended. Scale the dough into 3.5 oz balls. I usually get about 7 balls from a batch this size. Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick. Roll each sheet (jelly roll fashion) to form long slender loaves. Place loaves onto a baking sheet with the seam side down. Keep them 2 inches apart so they do not touch during the next rise.

Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity). I usually place a bowl of water in the lower oven to keep things humid. Allow the loaves to rise for 45 to 60 minutes.

Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water. Bake for 20 minutes at 450 degrees or until they turn brown.

When you said “16 ozs flour”, I took it to mean 2 cups…which makes “soup”….can you translate to actual cups?

know if it’s the mix of cheese, or something in the sauce, do you know what I’m trying to say? That flavor is missing

Overall, a great recipe for those of us out here in San Fran who can’t get hoagie rolls, and have to make our own.

Agree with poster 12. 450 oven is too hot. I tried 425, and tops were quite dark. Will adjust time/temp further the next time I make them.

Really great recipe! I tried it last week and it was the best outcome I have ever had. Could you use AP flour if you are in a pinch? if you did, would you have to kneed it longer or add a higher quantity? Thanks a lot.

If you don’t have bread flour you should add Gluten to the flour. One teaspoon for each cup of flour. I get Gluten in Stop and Shop.

Hints! The recipe is correct. I’m on the east coast. To make rolls here a little easier I use 2 cups of High Gluten flour/16oz. which is heavier than all-purpose flour. Must use High Gluten or add High gluten just like Joan said. Divide dough into 4 balls for Philly style rolls. Set a bowl in oven that will hold 4 cups of water. When ready to bake turn up temp to 410 degrees and bake for 30 to 40 minutes. Do not open oven to check until 30 minutes have gone by, if you do you will release the steam you created with the bowl of water which is needed for the rise and texture of your rolls. Enjoy!

I made these rolls today. While the taste was good, I have a question about one of the steps. It said to use a razor to make a slit down the roll after it has risen. I did this, but my rolls fell and lost their nice full appearance. Even after I cooked them, they still were sort of flat. What can I do to prevent this in the future? Thanks

Karen! Just bake it without making the slits. Italian Deli’s make them all the time with or without.

Great to find this recipe and thanks for all the feedback on temps, measurements and gluten. Gonna try to make grinda rolls tomorrow. It’s impossible to find grinda style bread in S.F. The one pizza joint here that has good grinda’s imports rolls from Philly! To be continued:

will make these hoagie rolls soon…..would love to use whole wheat….what would you suggest?