Cost per serving $0.30 view details
- 1 cup warm water (105-115 F)
- 1 scant tbs. yeast
- 1/4 cup sugar
- 1/2 cup milk, room temp
- 2 tbs. olive oil
- 1 heaping tbs. dry ranch seasoning
- 1 tsp. salt
- 3 cups AP flour, divided
- 1/2 cup whole wheat flour
- melted butter
- Add the water and sugar to a small bowl.
- Sprinkle yeast on top, stir, and proof for 5 minutes.
- Move mixture to a larger bowl.
- Add 1 tbs. oil, the milk, ranch mix, salt and 3 cups of flour - 2 1/2 white, 1/2 cup whole wheat.
- Stir the flour mix together until it begins to pull away from the sides of the bowl.
- Flour a cutting board or counter, turn the dough onto the work area.
- Knead for 5 minutes, adding flour as needed.
- You want the dough to be slightly firm and smooth.
- It is ready to rise when it is no longer tacky/wet after kneading it 15-20 seconds.
- Humidity and other weather factors influence how the dough will act.
- A rule of thumb for me, as an intermediate baker, is to add a little flour at a time, rather than add what the recipe calls for all at once.
- Roll the douh in a ball, pour the tbs.of oil in the bowl, turn the dough in the bowl, covering it with oil. Cover.
- Let rise 1 hour, or until doubled in bulk.
- Punch down, form into hoagie roll shapes, or whatever you wish. This recipe will make 6 traditional-size hoagie rolls.
- Sprinkle cornmeal on a large baking sheet.
- Place the rolls on the pan, 2 inches apart.
- Cover with plastic wrap and let rise 35-40 minutes.
- Heat oven to 375 F.
- Bake 15-18 minutes.
- Brush butter on the tops.
- Let cool before slicing.
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|Amount Per Serving||%DV|
|Serving Size 86g|
|Recipe makes 6 servings|
|Calories from Fat 54||42%|
|Total Fat 6.12g||8%|
|Saturated Fat 1.47g||6%|
|Trans Fat 0.0g|
|Total Carbs 17.27g||5%|
|Dietary Fiber 1.6g||5%|