I’m a decent home cook, but I’ve never been able to bake worth a darn — so I’m continuing to practice my home-baked hoagie rolls. Here in Nashville, they don’t make long rolls like they do up on the east coast!
Making some good progress — and certainly enjoying every round of practice 🤤 This roll is topped with oil and vinegar, thin-sliced provolone, some awesome rosemary ham from my local farm/butcher, sweet soppresata, shaved mortadella, shaved onions, some chopped iceberg (lightly-dressed in a lemon basil concoction), and a couple homegrown heirloom tomatoes.
Not bad, y’all 🤌✨
by oatmealfoot
5 Comments
paisan.
That’s a really nice looking cross-section.
The city of brotherly love would definitely accept this. Great execution! Hope it was delish!
Looks great! That’s exactly 4 meals for me.
Looks absolutely legit. I’m guessing that roll had slightly less chew than a Philly Italian long roll, looks like bigger air bubbles in the crumb. 100% constructive criticism here, this is great work, but to really mimic a Philly roll maybe reduce your proof time to get smaller air bubbles during baking. Could even cut your yeast amount and add baking powder to make it rise more gently.