Mini Philadelphia Style Cheese Steak Hoagie Gourmet Kitchen

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3. Roll each portion into a rope about 8 inches long. 4. Twist the dough rope into a spiral shape, pinching the ends to seal. 5. Place the shaped rolls on a baking sheet lined with parchment paper. 6. Cover the rolls with a damp towel and let them rise for 30-45 minutes, or until they have doubled in size. 7.

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1 leg gives 30 to 40 bites; ingredients; Leg boneless and strung; 1 onion, peeled and chopped; 2 or 3 bay leaves; 1 tsp paprika; 2 tbsp rubbing spice mix

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Roll strip up. Continue rolling gently until ends and seams are pinched together (otherwise it'll unroll in the baking process). Put rolls on a lightly greased jelly baking sheets. Let rise about 30 minutes. Preheat oven to 375 degrees. Bake rolls for 12-15 minutes until lightly browned.

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Instructions. In a large mixing bowl or in the bowl of a stand mixer, combine 8 oz Active Sourdough Starter, 1 tablespoon granulated sugar and 8 oz warm water. Add 2 cups (10 oz) of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30 minutes.

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Cover and let sit for 30-35 minutes until double in size. Deflate the dough (push your fist down the middle until you see the dough deflate). Cut the dough into 6 equal pieces. Form each piece into a rectangular shape, then roll the longest side into a long roll shape.. Make sure you seal any loose ends/gaps in.

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Cover lightly with a towel and allow to rise another 1 to 2 hours. Whisk together the egg white and milk. Using a razor blade, make a slit down the top of each roll. Brush each top with the egg mixture. Preheat the oven to 375ºF, place the hoagie rolls on the baking pan and bake for 16 to 22 minutes.

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Place the dough evenly on the baking sheets. Cover with plastic wrap, and allow to rise for 30 - 60 minutes. While the rolls rise, preheat the oven to 350°F and add the water, plus cornstarch to a small saucepan. Stir and cook on medium until the mixture is thickened. Set aside until cooled.

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Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they're rising, preheat the oven to 425°F. Brush the rolls with the egg white mixture.

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Cover the rolls with a light towel and let stand at room temperature for 1 hour. Preheat the oven to 425 F. With a baker's lame, sharp knife, or razor, cut a 1/4-inch-deep slit down the tops of the rolls just before they go in the oven. Put the rolls in the oven and reduce the temperature to 375 F.

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Using a whisk or spoon, mix and set aside for 5-10 minutes or until the yeast has bubbled quite a bit. In the bowl of a stand mixer fitted with the dough hook (this would be the same bowl your yeast mixture is in) add 2 cups of flour and the remaining cup of water. Start off on low. Mix for 4 minutes.

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The dough is stretchy and elastic, not sticky. Add the sourdough starter, sugar and water to a mixing bowl and stir until dissolved. It's ok if some of the starter still floats on top of the water. Now pour the oil in, then add the flour and salt on top of that. Bring the ingredients together into a dry, shaggy dough.

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Score or cut the rolls. The official tool for this is a lame. Before I bought my lame, I used a bread knife to score the rolls. Cover the rolls with a clean, light-weight kitchen towel and let the dough rise for half an hour. Bake for 10 to 15 minutes in an oven preheated to 400 degrees.

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Mini Philadelphia Style Cheese Steak Hoagie Gourmet Kitchen

Optional, but recommended: allow your dough to proof for 45 minutes - 1 hour or until doubled in size. Shape your hoagie rolls into the desired shape. Allow to proof until the shaped rolls are double in size. Score the rolls and bake. Remove from the oven and allow the hoagie rolls to cool for 20-30 minutes.

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Beat in the oil, salt and 5 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

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Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into an oval. Place 2 in. apart on greased baking sheets.