To shape each roll, fold a dough rope in half. Holding each end of the folded rope, twist the ends in opposite directions.
PREP: 1 hour 10 minutes STAND: 30 minutes BAKE: 12 minutes at 425°F MAKES: 6 hoagie rolls
1 recipe dough from Soft Pretzels (page 52)
3 cups hot water
½ cup baking soda
1 egg yolk, lightly beaten
1 Tbsp. water
Coarse salt (optional)
3 to 4 Tbsp. butter, melted (optional)
1. Prepare dough from Soft Pretzels as directed through Step 2. Line a large baking sheet with parchment paper; set aside.
2. Punch dough down. Turn out onto a clean, dry work surface. Divide dough into six portions. Roll and stretch each portion into an 11- to 12-inch rope. Place ropes on the prepared baking sheet. Cover and let rest 30 minutes.
3. Preheat oven to 425°F. To shape each hoagie roll, fold a rope in half. Hold one end of folded rope in each hand and gently twist twice in opposite directions (like wringing out a towel). Return twists to the prepared baking sheet.
4. In a deep dish or pot slightly larger than each dough twist, stir together 3 cups hot water and the baking soda. Using a slotted spoon, lower twists, one at a time, into baking soda mixture for 10 seconds. Remove twists and place on paper towels to blot the bottoms dry. Arrange 2 inches apart on the prepared baking sheet.
5. In a small bowl combine egg yolk and the 1 Tbsp. water. Brush dough twists with egg yolk mixture and, if desired, sprinkle with coarse salt. Bake 12 to 15 minutes or until deep golden brown. If desired, brush rolls with melted butter. Cool on a wire rack.
To Store: Place rolls in an airtight container; cover. Store at room temperature up to 2 days.
PER ROLL: 251 cal., 6 g fat (3 g sat. fat), 43 mg chol., 1,139 mg sodium, 42 g carb., 2 g fiber, 7 g pro.
To shape each roll, fold a dough rope in half. Holding each end of the folded rope, twist the ends in opposite directions.