Today in the Great Lakes Kitchen we're making some huge, amazing sandwich buns. It drives me crazy how the hoagie rolls at the grocery store are about 6 inches long (not to mention dry and crumbly). But when I buy a giant hoagie from a deli or sub shop, the buns are soft and pliable and a bit chewy. They're durable enough to hold all the sandwich ingredients, but still soft and pliable.

So for a couple years I've been working to make large, restaurant-quality sub buns at home, and now I'm sharing the results with you. It's hoagie time!
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Materials used:

Diastatic Yeast
https://amzn.to/3YHaIOq

Cheap Kitchen Scale
https://amzn.to/3FTm8Gg

Dough Cutter/Scraper
https://amzn.to/3FW1O74
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View the full printable recipe here:
https://www.greatlakesprepping.com/re...
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00:00 - Intro
01:32 - Ingredients
03:44 - Proofing Yeast
04:48 - Mixing
06:35 - Kneading
07:57 - Rising Dough
08:37 - Shaping Buns
13:38 - Second Rising
15:19 - Scoring & Egg Wash
17:12 - Baking
18:00 - Final Product
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