The absolute best hoagie or hamburger buns!

update: Of all my posted bread recipes, this is the one that I make the most--for both hamburger buns (3 oz.) and hoagie rolls (4 oz.) You really need to try this one! The key is to have a rather sticky dough.

Lori Fiechter here with more bread-baking. It's snowing, so I might as well be in the kitchen!

I found a recipe yesterday for soft Hoagie buns. The method was intriguing--quite different from the breads I usually make--so I decided to try it.

They turned out great! Admittedly, they look more like turtles than sub rolls. Next time, I'll stretch out the 4 oz. of dough a bit more! These froze beautifully! I made meatball subs with them by cutting the rolls in half, scooping out some of the soft insides (and eating it!) to make room for 3 meatballs each. I spread garlic butter on the hollowed-out rolls, broiled them for about 5 minutes, added in the meatballs with spaghetti sauce, topped with white cheese and broiled again until the cheese melted. I made these meatball subs twice already! Which is why I need to make a double batch of hoagie rolls next week!