Italian-Style Hoagie Rolls

Add the warm water, instant yeast, and granulated sugar to the bowl of a stand mixer or a large mixing bowl, whisking to combine.

Let the mixture sit for 5 to 6 minutes until it foams up.

Then 6 min of waiting

In a separate bowl, whisk together the bread flour and fine sea salt.

Fit the stand mixer with a dough hook and start running on low speed, then add the flour mixture a couple of tablespoons at a time until about half is incorporated.

Increase the speed to medium, add the remaining flour mixture, and run until a loose dough slurry forms.

Add the softened butter to the dough and run on medium-high speed until the butter is completely incorporated.

Reduce the speed back to medium and knead the dough until smooth and elastic, about 4 to 5 minutes.

Turn the dough out onto a work surface and briefly knead it by hand into a smooth, cohesive ball.

Spray a large bowl lightly with cooking spray, transfer the dough ball into it, and cover tightly with plastic wrap or a damp towel.

Let the dough rise at room temperature until doubled in size, about 1 to 1 1/2 hours.

Then 60 min of waiting

Gently press into the center of the risen dough to degas it, then invert the bowl to release it onto an unfloured work surface.

Press the dough flat and divide it into 4 equal pieces weighing about 210 g each.

Gently flatten one piece of dough into a 5 x 5-inch square, then use a rolling pin to roll it away from you into a flat rectangle roughly 10 inches long by 6 inches wide and 1/4 inch thick.

Starting from the edge closest to you, roll the rectangle into a tight, even log.

Roll the log back and forth under your hands while applying firmer pressure at the ends to taper them like a baguette, reaching about 9 inches in total length.

Flip the log over and pinch the bottom seam tightly together to seal it, then repeat shaping for the remaining three dough pieces.

Line two baking sheets with parchment paper, spraying the metal underneath with cooking spray first to hold the paper down.

Place two shaped logs on each sheet, spacing them well apart so they have room to expand.

Invert a second baking sheet over each tray to create an enclosed domed cover, then wrap the stacked pans securely in plastic wrap to lock in moisture.

Let the rolls proof at room temperature until doubled in size and puffy, about 45 minutes to 1 hour.

Then 45 min of waiting

Preheat the oven to 400°F (204°C) for at least 20 to 30 minutes before baking.

Beat the eggs together with 1 tbsp of water in a small bowl to make an egg wash.

Uncover the proofed rolls and brush them evenly with a thin layer of the egg wash.

Sprinkle raw sesame seeds generously over the top of each roll.

Hold a razor blade or very sharp knife at a 45-degree angle to score a single long, confident slash down the length of each loaf.

Place the baking sheets in the preheated oven and immediately mist the inside of the oven and the tops of the loaves lightly with water using a spray bottle, then shut the door to trap the steam.

Bake the rolls for 15 to 18 minutes until deep golden brown and cooked through, then transfer to a rack to cool.

Then 15 min of waiting