In Cindy's Kitchen: Mini Herbal "Hoagie" Rolls: From a Basic Roll Dough

Wednesday, November 28, 2012

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 :)