I set out to make hotdog buns, but this very delicious hoagie roll was the result, so I figured I'd post it. In the above picture we made leftover pot roast into a sort of philly cheesesteak style hoagie with fresh picked tomato from the patio. Delicious! =]
I started early in the day and was still on my morning coffee when my kitchen counter looked like this.
These rolls were delicious and held together while eating, although this type of sandwich filling often leaps to safety out the back of any roll to escape that first bite.
1/4 cup extra virgin olive oil
3/4 cup brown rice flour
3/4 cup potato starch
1/2 cup sweet white sorghum
1/2 cup tapioca flour
1/2 cup sweet rice flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon guar gum
1 and 1/2 teaspoons xanthan gum
1 teaspoon salt
1 cup 2% milk
1 tablespoon apple cider vinegar
Mix well and let come to room temperature.
2 tablespoons flaxseed meal
6 tablespoons hot water
Mix well and set aside to get "goopy".
1 packet active dry yeast
1 teaspoon sugar
1/4 cup warm water
Mix well and set out to "proof".
Mix the dry ingredients together in your stand mixer bowl. Make a well in the center and add all the other groups liquid including the olive oil.
Using your dough hooks, let the mixer run until all ingredients are mixed thoroughly and look a little like thick mashed potatoes while the texture is thick and sticky.
Next is the secret to uniform and smooth hoagie rolls, hotdog buns, etc. I sprayed the inside of a zippered freezer bag with olive oil spray and spooned the dough into the bag.
Cut a small hole in the corner of the bag, about 1/2 inch, give or take. Squeeze the dough evenly in a log out onto a greased cookie sheet (use olive oil) through the corner hole. Be careful to keep it uniform and even for attractive hoagie rolls.
I then cut the logs in half and cleaned up the ends slightly with a silicon spatula coated in?... you guessed it, olive oil.
I put the rolls into the oven which was preheated to 175 degrees and allowed them to rise for 45 minutes. Then turned the oven up to 350 degrees and continued baking for 15 more minutes. Remove from the oven and cool on a wire rack.
Makes 8 hoagie/sandwich rolls. Tastes best when used the same day but if you need to keep them place them in a zippered sandwich bag and let sit on the counter. Our dinner usage is pictured above at the start of the recipe.