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hoagie-roll-recipe

I'm not a bread guy so I don't actually know what to call it. All I know is this is exactly how I want my bread to look, feel and taste on a Cheesesteak, Chicken Parm sando, and so many more. Its crunchy on the outside and soft on the inside. If you wrap it in foil or parchment once you build your sandwich, it's softens. This is heavily inspired by so many incredible shops in the northeast, I can't even name them all. This is a multi day process to build flavor, gluten strength and texture. If you want to make it the same day, I recommend using about 1% instant yeast.

Ingredients