Hoagies, Subs, Whatever: Recipe for Chewy Crusty Soft Rolls?
Yes, I want all those things. I love a roll that is crusty/chewy on the outside, where you kind have to use your teeth to tear off a bite, but not so much you break a tooth. Definitely not ciabatta-y or baguette-y. I want 'em light and soft on the inside, but not so much that it gets soggy if used for meatball, sausage or pulled pork sandwiches (I'm doing meatball this time, but I do all these things pretty regularly). Definitely not too dense and/or doughy, and not like a burger bun.
Around here, the ones I like are usually sold as hoagie or kaiser rolls, but let's face it... what you'll actually find in the bag when you get home is totally random depending on where you bought 'em.
Making these tonight, so a sponge starter is fine as long as it's only about six-hours max. I don't have time for a longer 12- or 24-hour version this time around. Any suggestions?
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