Hoagie Rolls

Makes 2 Rolls

1/2 C. warm water

1 T. instant yeast

1/2 T. sugar

2 T. olive oil

1 1/4 - 1 1/2 C. all purpose flour

1/2 tsp. salt

2 T. melted butter

In the bowl of a stand mixer fixed with a dough hook, add the water, yeast and sugar. Allow to proof (foam up) for 5 minutes. Add the olive oil and begin mixing on low speed adding 1 1/4 C. flour and salt. As the dough starts to come together, check the dough to see if it is slightly sticky. If so, no more flour is needed, if not add a little at the time. Mix till the dough leaves the side of the bowl. Turn out onto a floured surface and knead the dough for a minute or two until smooth. Shape into a ball and place in a lightly greased bowl. Cover and let rise for 1 hour. Divide the dough into two equal pieces and roll into a rectangle about 4-5" wide and 8" long. Roll the dough lengthwise and place seam side down on a baking sheet lined with parchment paper. Cover and let rise for 1 hour. Bake in a 350 degree oven for 25 minutes. Remove and brush with butter, cover with a cloth to cool.