Hoagie and Cheesesteak Rolls

• 5 1/3 cups (24 oz / 680 g) unbleached bread flour
• 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
• 1 tablespoon (0.5 oz / 14 g) sugar
• 1 1/2 teaspoons (0.5 oz / 14 g) barley malt syrup, or 3/4 teaspoon (0.17 oz / 5 g) diastatic malt powder (optional)
• 1 egg (1.75 oz / 50 g)
• 3 tablespoons (1.5 oz / 43 g) vegetable oil
• 1 cup (8 oz / 227 g) lukewarm water (about 95F or 35C)
• 1/2 cup plus 2 tablespoons (5 oz / 142 g) lukewarm milk (any kind; at about 95F or 35C)
• 2 1/4 teaspoons (0.25 oz / 7 g) instant yeast

1. In a mixing bowl, whisk the flour, salt, and sugar together.
2. In a separate bowl, whisk the malt syrup, egg, and oil together.
3. Separately, combine the water and milk, then whisk in the instant yeast until dissolved.
4. Add the oil mixture and the water mixture to the dry ingredients.
5. If using a mixer, switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 4 minutes to form a coarse ball of dough.
6. Let the dough rest for 5 minutes.
7. Mix for 2 minutes more on medium-low speed or by hand with a spoon, adjusting with flour or water as needed to form a smooth, supple, and tacky but not sticky dough.
8. Transfer the dough to a lightly floured work surface and knead for 1 minute, working in more flour or water as needed.
9. Form the dough into a ball.
10. Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size.
11. Cover the bowl tightly with plastic wrap, then immediately put it in the refrigerator overnight or for up to 4 days.
12. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
13. Remove the dough from the refrigerator about 2 hours before you plan to bake and transfer it to a lightly floured work surface.
14. Divide the cold dough into 4-ounce (113 g) pieces for 7-inch rolls or 8-ounce (227 g) pieces for foot-long rolls.
15. Flatten each piece of dough with your hand, then form it into a 4-inch torpedo shape, or a 7-inch torpedo shape for foot-long rolls, much as you would a batard (see page 21).
16. Let each piece of dough rest as you move on to the other pieces.
17. When you return to the first torpedo, gently roll it back and forth to extend it out to about 7 inches, or 13 inches for a foot-long roll.
18. The roll should have only a very slight taper at the ends.
19. Place the rolls on a sheet pan lined with parchment paper or a silicone mat with about 2 inches between the rolls (it may take 2 pans if you bake the entire batch).
20. The rolls may shrink back about 1 inch as you pan them.
21. Mist the tops of the rolls with spray oil, cover loosely with plastic wrap, then let the dough rise at room temperature for about 1 hour.
22. Remove the plastic wrap from the rolls.
23. Continue to proof the dough for another 15 minutes, uncovered.
24. The dough will rise only slightlynot more than 1 1/2 times its original size.
25. Use a sharp serrated knife or razor blade to cut a slit down the center of each roll, about 1/4 inch deep and about 3 1/2 inches long (or 8 inches for foot-long rolls).
26. Let the dough proof for 15 minutes after you make the cuts.
27. Place a steam pan in the oven (a cast-iron frying pan or sheet pan works just fine) and preheat the oven to 425F (218C).
28. Transfer the rolls to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 400F (204C).
29. Bake for 10 minutes, then rotate the pan and bake for another 10 to 20 minutes, until the rolls are a light golden brown and their internal temperature is 190F (88C) in the center.
30. Cool on a wire rack for at least 1 hour before slicing or serving.
31. Feel free to substitute whole wheat flour or other whole grain flours for some of the bread flour.
32. If you do so, increase the water by about 1 tablespoon (0.5 oz / 14 g) for every 7 tablespoons (2 oz / 56.5 g) of whole grain flour you substitute.

flour, salt, sugar, barley malt syrup, egg, vegetable oil, water, milk, yeast

Taken from www.epicurious.com/recipes/food/views/hoagie-and-cheesesteak-rolls-381445 (may not work)