{"id":1654,"date":"2026-08-06T01:03:38","date_gmt":"2026-08-06T01:03:38","guid":{"rendered":"https:\/\/www.kitchencollisions.com\/?p=1654"},"modified":"2026-08-06T01:04:26","modified_gmt":"2026-08-06T01:04:26","slug":"philadelphia-style-hoagie-rolls","status":"publish","type":"post","link":"https:\/\/www.kitchencollisions.com\/index.php\/2026\/08\/06\/philadelphia-style-hoagie-rolls\/","title":{"rendered":"Philadelphia-style hoagie rolls"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1654\" class=\"elementor elementor-1654\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4f6a0c7 e-flex e-con-boxed e-con e-parent\" data-id=\"4f6a0c7\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ceaacb6 elementor-widget elementor-widget-wprm-recipe\" data-id=\"ceaacb6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"wprm-recipe.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-1648\" class=\"wprm-recipe-container\" data-recipe-id=\"1648\" data-servings=\"3\"><div class=\"wprm-recipe wprm-recipe-template-cutout-whisk-fb\">\n<div class=\"wprm-recipe-template-cutout-whisk-fb-container\">\n\t<div class=\"wprm-recipe-template-cutout-whisk-fb-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Soft Philadelphia-Style Hoagie Rolls with Poolish and Yudane<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">These homemade hoagie rolls combine a flavorful poolish with the Yudane method to create a soft, chewy roll that stays fresh longer. They are sturdy enough to hold cheese-steak fillings while remaining tender and easy to bite.  I know this is not a traditional Philly approved roll.  <\/span><\/div>\n\t\t<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #ffffff; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop 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\t\trecipeUrl: window.location.href,\n      \t\tstyles: {\n        \t\tsize: 'large',\n        \t\ttype: 'modal',\n        \t\tbackground: '#fff',\n      \t\t},\n    \t});\n    });\n      whisk.queue.push(function() {\n        whisk.display('widget-id');\n      });\n\n  <\/script>\n<\/div>\n        \n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">American<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">baking, chewy, homemade, soft rolls<\/span><\/div><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-1648 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"1648\" aria-label=\"Adjust recipe servings\">3<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">12\" rolls<\/span><\/span><\/div>\n\t\t\n\t\t\n\t\t\n\t<\/div>\n\t\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-3192487651\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-3192487651\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Prevent your screen from going dark<\/span><\/div>\n\n\t<div id=\"recipe-1648-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-1648-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"1648\" data-servings=\"3\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Poolish<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">All Trumps <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">200<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1.5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">active dry yeast<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Yudane<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">flour<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">All Trumps <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">boiling<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Final Dough<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">All of the prepared poolish<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-name\">All of the prepared Yudane<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">250 grams All Trumps flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">30<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">30 grams water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">each<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">egg<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">large, optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">olive oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">extra-virgin <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Additional Water When Omitting the Egg<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"19\"><span class=\"wprm-recipe-ingredient-name\">Use either:<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"20\"><span class=\"wprm-recipe-ingredient-name\">* **Egg version:** 1 large egg and 30 grams final-dough water<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"21\"><span class=\"wprm-recipe-ingredient-name\">* **Egg-free version:** No egg and 70 grams total final-dough water<\/span><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-1648-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-1648-instructions-container wprm-block-text-normal\" data-recipe=\"1648\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">This recipe is formulated for All Trumps flour, a malted high-gluten flour. No additional diastatic malt powder, amylase enzyme, or ascorbic acid is necessary when using this flour.<\/div><\/li><li id=\"wprm-recipe-1648-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When using an unmalted bread flour or all-purpose flour, you may add:<\/div><\/li><li id=\"wprm-recipe-1648-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* 2\u20133 grams diastatic malt powder<\/div><\/li><li id=\"wprm-recipe-1648-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* 0.25\u20130.5 gram ascorbic acid<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the Yudane<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place 50 grams of flour in a heat-safe bowl.<\/div><\/li><li id=\"wprm-recipe-1648-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour 50 grams of freshly boiling water over the flour. Stir immediately until all the flour is hydrated and a thick paste forms.<\/div><\/li><li id=\"wprm-recipe-1648-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover the Yudane directly against its surface and allow it to cool. Refrigerate it for at least 4 hours and up to 24 hours.<\/div><\/li><li id=\"wprm-recipe-1648-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The Yudane may be prepared the day before making the dough.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Prepare the Poolish<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Combine the poolish flour, water, active dry yeast, and sugar. Stir until no dry flour remains.<\/div><\/li><li id=\"wprm-recipe-1648-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover and ferment at room temperature.<\/div><\/li><li id=\"wprm-recipe-1648-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">At approximately 70\u201374\u00b0F:<\/div><\/li><li id=\"wprm-recipe-1648-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* **Minimum fermentation:** 3 hours<\/div><\/li><li id=\"wprm-recipe-1648-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* **Recommended fermentation:** 4\u20136 hours<\/div><\/li><li id=\"wprm-recipe-1648-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* **Maximum fermentation:** Approximately 8 hours, provided the poolish has not collapsed<\/div><\/li><li id=\"wprm-recipe-1648-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The poolish is ready when it has expanded, developed bubbles across the surface, and formed a slightly domed top that is just beginning to flatten.<\/div><\/li><li id=\"wprm-recipe-1648-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Do not wait until the poolish has completely collapsed or become watery.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Make the Final Dough<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Tear the chilled Yudane into several small pieces so it will disperse more easily in the dough.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the poolish, Yudane, 250 grams of flour, approximately half of the final-dough water, and the optional egg to the mixer.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">When making the egg-free version, use 70 grams of total final-dough water, but hold approximately half of it back initially.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Mix at low speed, approximately 200 rpm, for 2 minutes or until a rough dough forms.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the salt.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gradually add the remaining water while mixing. Allow each addition to become incorporated before adding more.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Slowly add the olive oil.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Increase the mixer speed to approximately 300 rpm and continue mixing until the Yudane is completely dispersed and the dough is smooth, elastic, and moderately well developed.<\/div><\/li><li id=\"wprm-recipe-1648-step-3-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The dough should be soft and slightly tacky but should not be runny or excessively sticky. Add up to 5\u201315 grams of additional water if the dough remains unusually stiff.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Bulk Fermentation<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the dough to a lightly oiled container and cover it.<\/div><\/li><li id=\"wprm-recipe-1648-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Allow the dough to bulk ferment at room temperature for 30 minutes.<\/div><\/li><li id=\"wprm-recipe-1648-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">## Divide and Preshape<\/div><\/li><li id=\"wprm-recipe-1648-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Divide the dough into three equal portions.<\/div><\/li><li id=\"wprm-recipe-1648-step-4-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Each piece should weigh approximately:<\/div><\/li><li id=\"wprm-recipe-1648-step-4-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* 288\u2013290 grams when using the egg<\/div><\/li><li id=\"wprm-recipe-1648-step-4-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">* 285\u2013286 grams without the egg<\/div><\/li><li id=\"wprm-recipe-1648-step-4-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Preshape each piece into a short log.<\/div><\/li><li id=\"wprm-recipe-1648-step-4-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover and allow the dough to rest for 10\u201315 minutes.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Shape the Rolls<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Gently flatten one portion of dough into a rectangle.<\/div><\/li><li id=\"wprm-recipe-1648-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Roll the dough tightly into a cylinder, sealing the seam after each turn. Continue rolling and gently stretching until the roll is approximately 12 inches long.<\/div><\/li><li id=\"wprm-recipe-1648-step-5-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Create a smooth, tight outer surface without tearing the dough.<\/div><\/li><li id=\"wprm-recipe-1648-step-5-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Repeat with the remaining portions.<\/div><\/li><li id=\"wprm-recipe-1648-step-5-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the shaped rolls seam-side down on a parchment-lined baking sheet or in a hoagie-roll pan.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Add the Topping<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-6-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Lightly brush or mist the rolls with water.<\/div><\/li><li id=\"wprm-recipe-1648-step-6-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Sprinkle with sesame seeds, poppy seeds, or another desired topping. A light dusting of cornmeal may also be used on the bottom of the rolls.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Proof and Refrigerate<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-7-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cover the shaped rolls and allow them to proof at room temperature for approximately 30 minutes.<\/div><\/li><li id=\"wprm-recipe-1648-step-7-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the covered rolls in the refrigerator for 12\u201324 hours.<\/div><\/li><li id=\"wprm-recipe-1648-step-7-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The rolls should remain covered during refrigeration so their surfaces do not dry out.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Bake<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-8-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the rolls from the refrigerator while the oven preheats to 450\u00b0F.<\/div><\/li><li id=\"wprm-recipe-1648-step-8-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If desired, make one shallow lengthwise score along the top of each roll immediately before baking.<\/div><\/li><li id=\"wprm-recipe-1648-step-8-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Bake for 12\u201316 minutes, or until the rolls are evenly golden brown.<\/div><\/li><li id=\"wprm-recipe-1648-step-8-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The internal temperature should reach approximately 195\u2013200\u00b0F.<\/div><\/li><li id=\"wprm-recipe-1648-step-8-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Avoid underbaking, as the Yudane increases the amount of moisture retained inside the rolls.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cool and Store<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-1648-step-9-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the rolls to a wire rack and allow them to cool completely before slicing or storing.<\/div><\/li><li id=\"wprm-recipe-1648-step-9-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">For a softer crust, loosely cover the warm rolls with a clean kitchen towel while they cool.<\/div><\/li><li id=\"wprm-recipe-1648-step-9-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once completely cool, place the rolls in a sealed plastic bag or airtight container.<\/div><\/li><li id=\"wprm-recipe-1648-step-9-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Store at room temperature for up to 2\u20133 days. For longer storage, freeze the rolls rather than refrigerating them. Refrigeration causes bread to stale more quickly.<\/div><\/li><li id=\"wprm-recipe-1648-step-9-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">To refresh a roll, lightly mist it with water and warm it in a 350\u00b0F oven for 5\u20137 minutes.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t<div id=\"recipe-1648-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><span data-slate-fragment=\"JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMkRvdWdoJTIwd2VpZ2h0JTNBKiolMjBBcHByb3hpbWF0ZWx5JTIwMjg1JUUyJTgwJTkzMjkwJTIwZ3JhbXMlMjBwZXIlMjByb2xsKipCYWtlJTIwdGVtcGVyYXR1cmUlM0EqKiUyMDQ1MCVDMiVCMEYqKkJha2UlMjB0aW1lJTNBKiolMjAxMiVFMiU4MCU5MzE2JTIwbWludXRlcyUyMiU3RCU1RCU3RCU1RA==\">Dough weight:** Approximately 285\u2013290 grams per roll<br \/>**Bake temperature:** 450\u00b0F<br \/>**Bake time:** 12\u201316 minutes<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><\/span><\/span><div class=\"wprm-spacer\"><\/div>\n<h1>Soft Philadelphia-Style Hoagie Rolls with Poolish and Yudane<\/h1>\n<span style=\"display: block;\">These homemade hoagie rolls combine a flavorful poolish with the Yudane method to create a soft, chewy roll that stays fresh longer. They are sturdy enough to hold cheesesteak fillings while remaining tender and easy to bite.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><strong>Yield:<\/strong> 3 approximately 12-inch rolls<br \/><strong>Dough weight:<\/strong> Approximately 285\u2013290 grams per roll<br \/><strong>Bake temperature:<\/strong> 450\u00b0F<br \/><strong>Bake time:<\/strong> 12\u201316 minutes<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Ingredients<\/h2>\n<h3>Poolish<\/h3>\n<ul>\n<li>\n<span style=\"display: block;\">200 grams All Trumps flour<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">200 grams water<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">1.5 grams active dry yeast<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">5 grams sugar<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<h3>Yudane<\/h3>\n<ul>\n<li>\n<span style=\"display: block;\">50 grams All Trumps flour<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">50 grams boiling water<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<h3>Final Dough<\/h3>\n<ul>\n<li>\n<span style=\"display: block;\">All of the prepared poolish<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">All of the prepared Yudane<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">250 grams All Trumps flour<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">30 grams water<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">1 large egg, optional<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">20 grams extra-virgin olive oil<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">10 grams salt<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<h3>Additional Water When Omitting the Egg<\/h3>\n<ul>\n<li>\n<span style=\"display: block;\">40 grams additional water<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<span style=\"display: block;\">Use either:<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>\n<span style=\"display: block;\"><strong>Egg version:<\/strong> 1 large egg and 30 grams final-dough water<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\"><strong>Egg-free version:<\/strong> No egg and 70 grams total final-dough water<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<span style=\"display: block;\">Keep an additional 5\u201315 grams of water available in case the dough feels unusually stiff.<\/span><div class=\"wprm-spacer\"><\/div>\n<h3>Optional Topping<\/h3>\n<ul>\n<li>\n<span style=\"display: block;\">Sesame seeds<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">Poppy seeds<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">Cornmeal<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">Water for brushing<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<h2>Flour Note<\/h2>\n<span style=\"display: block;\">This recipe is formulated for All Trumps flour, a malted high-gluten flour. No additional diastatic malt powder, amylase enzyme, or ascorbic acid is necessary when using this flour.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">When using an unmalted bread flour or all-purpose flour, you may add:<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>\n<span style=\"display: block;\">2\u20133 grams diastatic malt powder<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">0.25\u20130.5 gram ascorbic acid<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<span style=\"display: block;\">Do not substitute citric acid for ascorbic acid. Citric acid does not strengthen the dough in the same way.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Prepare the Yudane<\/h2>\n<span style=\"display: block;\">Place 50 grams of flour in a heat-safe bowl.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Pour 50 grams of freshly boiling water over the flour. Stir immediately until all the flour is hydrated and a thick paste forms.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Cover the Yudane directly against its surface and allow it to cool. Refrigerate it for at least 4 hours and up to 24 hours.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">The Yudane may be prepared the day before making the dough.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Prepare the Poolish<\/h2>\n<span style=\"display: block;\">Combine the poolish flour, water, active dry yeast, and sugar. Stir until no dry flour remains.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Cover and ferment at room temperature.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">At approximately 70\u201374\u00b0F:<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>\n<span style=\"display: block;\"><strong>Minimum fermentation:<\/strong> 3 hours<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\"><strong>Recommended fermentation:<\/strong> 4\u20136 hours<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\"><strong>Maximum fermentation:<\/strong> Approximately 8 hours, provided the poolish has not collapsed<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<span style=\"display: block;\">The poolish is ready when it has expanded, developed bubbles across the surface, and formed a slightly domed top that is just beginning to flatten.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Do not wait until the poolish has completely collapsed or become watery.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Make the Final Dough<\/h2>\n<span style=\"display: block;\">Tear the chilled Yudane into several small pieces so it will disperse more easily in the dough.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Add the poolish, Yudane, 250 grams of flour, approximately half of the final-dough water, and the optional egg to the mixer.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">When making the egg-free version, use 70 grams of total final-dough water, but hold approximately half of it back initially.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Mix at low speed, approximately 200 rpm, for 2 minutes or until a rough dough forms.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Add the salt.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Gradually add the remaining water while mixing. Allow each addition to become incorporated before adding more.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Slowly add the olive oil.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Increase the mixer speed to approximately 300 rpm and continue mixing until the Yudane is completely dispersed and the dough is smooth, elastic, and moderately well developed.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">The dough should be soft and slightly tacky but should not be runny or excessively sticky. Add up to 5\u201315 grams of additional water if the dough remains unusually stiff.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Bulk Fermentation<\/h2>\n<span style=\"display: block;\">Transfer the dough to a lightly oiled container and cover it.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Allow the dough to bulk ferment at room temperature for 30 minutes.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Divide and Preshape<\/h2>\n<span style=\"display: block;\">Divide the dough into three equal portions.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Each piece should weigh approximately:<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li>\n<span style=\"display: block;\">288\u2013290 grams when using the egg<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<li>\n<span style=\"display: block;\">285\u2013286 grams without the egg<\/span><div class=\"wprm-spacer\"><\/div>\n<\/li>\n<\/ul>\n<span style=\"display: block;\">Preshape each piece into a short log.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Cover and allow the dough to rest for 10\u201315 minutes.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Shape the Rolls<\/h2>\n<span style=\"display: block;\">Gently flatten one portion of dough into a rectangle.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Roll the dough tightly into a cylinder, sealing the seam after each turn. Continue rolling and gently stretching until the roll is approximately 12 inches long.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Create a smooth, tight outer surface without tearing the dough.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Repeat with the remaining portions.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Place the shaped rolls seam-side down on a parchment-lined baking sheet or in a hoagie-roll pan.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Add the Topping<\/h2>\n<span style=\"display: block;\">Lightly brush or mist the rolls with water.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Sprinkle with sesame seeds, poppy seeds, or another desired topping. A light dusting of cornmeal may also be used on the bottom of the rolls.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Proof and Refrigerate<\/h2>\n<span style=\"display: block;\">Cover the shaped rolls and allow them to proof at room temperature for approximately 30 minutes.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Place the covered rolls in the refrigerator for 12\u201324 hours.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">The rolls should remain covered during refrigeration so their surfaces do not dry out.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Bake<\/h2>\n<span style=\"display: block;\">Remove the rolls from the refrigerator while the oven preheats to 450\u00b0F.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">If desired, make one shallow lengthwise score along the top of each roll immediately before baking.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Bake for 12\u201316 minutes, or until the rolls are evenly golden brown.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">The internal temperature should reach approximately 195\u2013200\u00b0F.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Avoid underbaking, as the Yudane increases the amount of moisture retained inside the rolls.<\/span><div class=\"wprm-spacer\"><\/div>\n<h2>Cool and Store<\/h2>\n<span style=\"display: block;\">Transfer the rolls to a wire rack and allow them to cool completely before slicing or storing.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">For a softer crust, loosely cover the warm rolls with a clean kitchen towel while they cool.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Once completely cool, place the rolls in a sealed plastic bag or airtight container.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Store at room temperature for up to 2\u20133 days. For longer storage, freeze the rolls rather than refrigerating them. Refrigeration causes bread to stale more quickly.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">To refresh a roll, lightly mist it with water and warm it in a 350\u00b0F oven for 5\u20137 minutes.<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\"><span data-slate-fragment=\"JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMkRvdWdoJTIwd2VpZ2h0JTNBKiolMjBBcHByb3hpbWF0ZWx5JTIwMjg1JUUyJTgwJTkzMjkwJTIwZ3JhbXMlMjBwZXIlMjByb2xsKipCYWtlJTIwdGVtcGVyYXR1cmUlM0EqKiUyMDQ1MCVDMiVCMEYqKkJha2UlMjB0aW1lJTNBKiolMjAxMiVFMiU4MCU5MzE2JTIwbWludXRlcyUyMiU3RCU1RCU3RCU1RA==\">\u00a0<\/span><\/span><\/div><\/div>\n\t\n<\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>These homemade hoagie rolls combine a flavorful poolish with the Yudane method to create a soft, chewy roll that stays fresh longer. They are sturdy enough to hold cheese-steak fillings while remaining tender and easy to bite. I know this is not a traditional Philly approved roll.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"custom_wps_cuisnes":[],"holidays":[],"class_list":["post-1654","post","type-post","status-publish","format-standard","category-uncategorized","entry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"wprm-metadata-1_1":false,"wprm-metadata-4_3":false,"wprm-metadata-16_9":false,"feast-square-1x1-720x720":false,"feast-square-1x1-360x360":false,"feast-square-1x1-180x180":false,"feast-portrait-3x4-720x960":false,"feast-portrait-3x4-360x480":false,"feast-portrait-3x4-180x240":false,"feast-landscape-4x3-720x540":false,"feast-landscape-4x3-360x270":false,"feast-landscape-4x3-180x135":false,"feast-content-720px-wide":false,"feast-content-360px-wide":false,"feast-content-180px-wide":false},"uagb_author_info":{"display_name":"baerrs","author_link":"https:\/\/www.kitchencollisions.com\/index.php\/author\/baerrs\/"},"uagb_comment_info":0,"uagb_excerpt":"These homemade hoagie rolls combine a flavorful poolish with the Yudane method to create a soft, chewy roll that stays fresh longer. They are sturdy enough to hold cheese-steak fillings while remaining tender and easy to bite. I know this is not a traditional Philly approved roll.","_links":{"self":[{"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/posts\/1654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/comments?post=1654"}],"version-history":[{"count":5,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/posts\/1654\/revisions"}],"predecessor-version":[{"id":1660,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/posts\/1654\/revisions\/1660"}],"wp:attachment":[{"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/media?parent=1654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/categories?post=1654"},{"taxonomy":"custom_wps_cuisnes","embeddable":true,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/custom_wps_cuisnes?post=1654"},{"taxonomy":"holidays","embeddable":true,"href":"https:\/\/www.kitchencollisions.com\/index.php\/wp-json\/wp\/v2\/holidays?post=1654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}