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Hoagie Buns

Source of Recipe

Jennifer Duce- A World of Breads by Dolores Casella


List of Ingredients

3 c. Warm water
3 T. yeast
¼ c. Sugar or honey
9 or 10 cups flour
5 tsp salt
5 T. Oil


Recipe

Combine the water, yeast, and sugar or honey. Stir until yeast dissolves. Add half of the flour and
the salt. Beat hard with a spoon until batter is smooth. Add the remaining flour and blend well.
Pour the oil over the dough and knead, in the bowl for just a few minutes, no more than 2 or 3.
The dough will absorb most or all of the oil. Cover the bowl and let the dough rise until doubled,
about 45 minutes. Punch down and turn onto lightly floured board and knead slightly. Cut dough
into about 12 sections (depending on how big you want your hoagie buns) Shape in to hoagies by
rolling each section into a rectangle and rolling it. Pinch the ends closed and push on them a little
so they don't show the seam. Pinch the seam on the side of it and put it on a cookie sheet seam
side down. Let rise until doubled and bake in 400* oven for about 15 minutes or until golden
brown.
Variations:

Wheat-Germ hoagie buns
Replace ½ c to 1c. flour with the same amount of wheat germ. No other substitution is needed

Garlic Herb hoagies
Add to dough ½ tsp. Each savory and marjoram, ¼ tsp. Thyme or sage, 1 tsp. Dried parsley
flakes and Fresh minced garlic.