Hoagie Rolls

1 1/2 tsp. (about 1/4 oz) active dry yeast
1 1/2 cups warm water, divided
2 tsp. sugar, divided
2 tbsp. olive or vegetable oil
2 tsp. kosher salt
2 cups bread flour
2 cups all-purpose flour
Directions

In a small mixing bowl, add yeast to 1/4 cup water. Sprinkle 1 tsp. sugar over the mixture and let sit for 5 minutes, or until frothy/foamy. Add remaining 1 1/4 cups water and 1 tsp. sugar. Add oil and stir to combine.

Combine salt and flours in a medium mixing bowl. Using a stand mixer, or by hand, add the wet mixture to the dry mixture. Beat until smooth on medium speed. If dough is too wet, add a little more dough to make the dough soft.

On a lightly floured surface (or in the mixer bowl with bread hook), knead dough until smooth and elastic, about 5-6 minutes.

Lightly grease a large bowl with a bit of oil and place dough into bowl, turning once to coat. Cover with dish towel and let rise for 45 minutes, or until doubled in size.

Line a baking sheet with parchment paper and set oven to 400 degrees.

Punch down dough and, on a lightly floured surface, divide into 8 balls. Shape each ball into a long oval, roughly the size of the hoagie roll you wish to make. Arrange long ovals on parchment paper about 2 inches apart. Slice a 1/4-inch deep slit across the top of each piece. Cover again and let rise an additional 25 minutes.

Bake for 10-15 minutes, or until golden brown. Remove from oven and let cool on wire rack.

Lemon Sauce

• 3/4 cup granulated sugar 
• 5 teaspoons cornstarch 
• Dash salt 
• 1 1/2 cups boiling water 
• 3 tablespoons fresh lemon juice 
• 1 tablespoon butter 

In a saucepan, combine the granulated sugar, cornstarch, and salt. Add boiling water and cook, stirring constantly, until mixture is thick and clear. Stir in lemon juice, and butter. Serve warm.

Makes 2 cups of lemon sauce.