So I'm stuck here in TN, but spent most of my life in Pa. I'm seriously craving cheesesteaks, hoagies, etc. The problem is the roll. What they call "hoagie rolls" down here are pathetic - nothing more than large hot dog buns. Does anyone have a recipe that would make a roll that at least slightly compares to say, Amoroso or some other light chewy roll? All of mine come out dense, no matter how long I let it rise, etc.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)