Potato Flake Sourdough Hoagie Buns
These fluffy hoagie buns are perfect for any hot or cold sub. Use this bread to elevate any ordinary sandwich to top notch sub shop quality. It is a healthy alternative to normal hoagie bread because it is fermented using a potato flake starter!
Ingredients
- 1 cup potato flake starter
- 3 cup Bread Flour
- 1/2 cup water
- 2 T Honey
- 1/4 cup softened butter
- 1 t salt
Instructions
- Add your 1 cup of starter to a stand mixer.
- Add flour, water, honey, butter, and salt
- Use a dough hook and kneed on low speed for 5 minutes. It should be pulling away from the bowl, but it is a sticky dough. While you wait, grease a large bowl for bulk ferment.
- Remove dough from stand mixer and form into a ball.
- Place into a greased bowl, cover with plastic wrap and set in warm place to bulk ferment for about 12 hours. It might take longer or shorter depending on the temperature of your home. It should be doubled in size.
- After bulk ferment, punch down the dough, and place on lightly floured surface.
- Shape into a ball and divide into 6 pieces. For each piece, press into a rectangle , roll and pinch the ends to seal them up.
- Place seam down on parchment paper and cover with plastic wrap. Allow to rise for another 2-3 hours, depending on the temperature of your home.
- Using a very sharp knife or a scoring blade, score a straight line down the top of your dough.
- Bake your hoagie rolls at 375 for 25-30 minutes or until golden brown on the tops.
Notes
Optional: use an egg wash to create a harder and more golden crust