Mini Hoagie Rolls

Sometimes I just feel the need to knead. I love all things bread. Kneading by hand is like therapy. I would do it daily if carbs weren’t an enemy to my waistline.

Because of life and work and commitments, I just don’t have time to make bread every day. But I do have to make dinner every day…well, almost. Take out is always a temptation because it is so quick and easy and doesn’t create a mountain of dishes that must be washed before I can relax.

I also have to think about what the varied tastebuds at my table will like for dinner and attempt to please them all. Tempered with the fact that sweet breads (like cinnamon rolls and babka) are not acceptable main course choices, I am sometimes forced to come up with real dinners – you know, with protein and vegetables!

Make it quick

Sandwiches are always a welcome meal, even for dinner. Take a tasty bread, pile it with your choice of protein – either hot or cold – add a sauce, some veges or even fruits, and you have a winner. Toast the bread before assembly, toast it after or eat it cold. Make each sandwich to order or assemble a whole batch with the same fillings. Sandwiches are the ultimate easy weeknight meal.

These Mini Hoagie Rolls are so fast to throw together! I made the dough and, of course, kneaded it by hand to get my therapy time in. While the dough was rising, I made the meatballs and sauce. By the time the meatballs were ready, the dough was ready for shaping.

Big or little – it’s your choice!

I chose to make mini hoagie rolls because my daughter and I can only eat a small one. I could’ve made regular size (8 inches or so) rolls and cut them in half but I just couldn’t resist the miniature size. Two meatballs nestled perfectly in these rolls.

Make them smaller and they would be perfect for one meatball and would make a perfect addition to a party platter. Make them larger for a really hungry crowd.

Choose your filling

I used homemade meatballs to fill these little babies but you could fill them with cold cuts, or pile on some vegetables for a vege sub. Cut a cooked chicken breast in half and add cheese or pile on some pulled pork and slaw. Any filling will work!

I may or may not have used a leftover roll as a carrier for my favorite snack combo – peanut butter and honey.

And it was delicious.

This recipe made 19 mini rolls that were about 4 inches long. The quantity is up to you. Just weigh your dough and divide by the number of rolls that you need.

Mini Hoagie Rolls

Recipe by Tanya Ott

Servings

18

servings

Prep time

1

hour 

10

minutes

Cooking time

18

minutes

Mini Hoagie Rolls, ready to fill with your choice of fillings. Fast and easy to make and bake!

Ingredients

• 5 teaspoons Active Dry Yeast

• 3 cups warm water, divided

• 2 Tablespoons granulated sugar, divided

• 1/4 cup olive oil

• 1 Tablespoon salt

• 8 cups (1000 grams) all-purpose flour

Directions

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add 1 tablespoon of the sugar and let stand for 5 minutes. Add the remaining warm water and sugar. Beat in the oil, salt and 5 cups flour until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Punch dough down and turn out onto a lightly floured surface. Divide into 18 pieces. Shape each into an oval. Place 2 in. apart on parchment paper lined baking sheets. With a knife, cut two 1/4-in.-deep slash across the top of each at an angle. Cover and let rise until doubled, about 20 minutes.
• Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.