I get emails all the time asking for Philadelphia-style hoagie and cheesesteak rolls. There is something about the cultural connection we Philly folk have with these iconic sandwiches that makes many people believe that Philadelphia’s Amoroso’s Baking Company is the only place to find a good hoagie roll, which is, of course, not true. The key to this type of roll is a nice balance of texture and flavor, somewhere between lean dough and soft enriched dough, with just enough “chew” to stand up to the fillings without making it overly hard to eat the darn thing. The overnight fermentation method is ideal for this because it brings out maximum flavor with very little hands-on time. The optional barley malt syrup provides a nice undertone of flavor that’s difficult to identify and also helps with crust color. This dough also makes great Kaiser rolls.
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