Wednesday, November 28, 2012

Mini Herbal "Hoagie" Rolls: From a Basic Roll Dough

Mini Herbal "Hoagie" Rolls: From a Basic Roll Dough

Hi everybody :)

I been missing from making fresh homemade breads lately, so when I saw this Basic Roll Dough recipe, temptation took over me.  After reading the 411 (information) on the dough, it claims it's use to make a varieties of breads from sweets to savory, easy to make and work with, can be made ahead up to 5 days and stored in the refrigerator; I had to give it a try. 
 Basic Roll Dough adapted Southern Living 1982 Annual Recipes
1  package dry yeast
1 cup warm water  (105° to 115°)
3 tablespoons sugar
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided

Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. 

Stir in enough of remaining flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days.(freeze up to 1 month)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times.(I added the herb seasoning at this point) Shape and bake as directed.
I decided to try my hand at making hoagie rolls, so here's what I did:

For the Mini Herbs Hoagie Rolls
1 recipe Basic Roll Dough
1 egg white
1 tablespoon water
2 tablespoons  Mrs. Dash Onion & Herb Seasoning + more for sprinkling

1 teaspoon  Coarse Salt

Divide dough into 8 equal pieces. Shape into rolls, and place on greased baking sheets; pull lightly with fingertips to resemble a hoagie, cut 3 small horizontal slices  across the top.
Cover and let rise  in a warm place (85°), free from drafts, about 30 minutes or until doubled in bulk. Combine egg white and water, beating until frothy: gently brush over buns. Sprinkle buns with salt and more herb seasoning, lightly go over slices with a sharp knife.
Bake at 400° for 15 to 20 minutes or until brown. Yield: 8 buns.
What I Did and /or Think:

I love this recipe, it was simple and quick!  The dough was super easy to work with too. 

The Taste: I love the taste. The rolls were soft, fluffy and delicious, full of flavor. They smell wonderful while cooking. I just love the smell of hot bread cooking in the oven. This recipe is definitely a REPEAT. I can't wait to make it again with a sweet flavor next time :)
BTW, I'll be posting what I did with these rolls later, so stay tune in :)

ENJOY! Come again...

Chicken Salad Sandwich with Mini Hoagie Roll

Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Show and Share Wednesday Semi-Homemade Mom 
Bizzy Bake Recipe Box  
What's Cooking Wednesday @ Confessions of an Overworked Mom
Made By Me Wednesdays @ JAQS Studio
Wednesdays Adorned From Above   
{Wow Me Wednesday} @Ginger Snap Crafts  
The Mandatory Mooch Tasty Thursday  


  1. I can just imagine a nice roast beef au just sandwich on one of these fragrant hoagies. Mmmm!

  2. Hi Cindy
    These are beautiful and they lookd delicious.