Chicken Cheddar Hoagies, which I've been craving anyway.
(I found this recipe all over the internet so not sure who to give credit too.)
Hot Dog Buns
1 tbsp sugar
2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F)
2 tsp vegetable oil
2 tsp salt
3-3 1/2 cups all purpose flour
1 egg white (for egg wash)
In the bowl of an electric mixer, combine sugar, yeast and warm water. Stir to dissolve and let set until bubbly, about 5 minutes. Add in milk, vegetable oil and salt. With the mixer on a low speed with the dough hook attached, gradually add the flour. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl. Turn dough out onto a floured surface and knead for 2-4 minutes, until smooth and supple. The dough should be soft, but not sticky. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1-1 1/2 hours.
Punch down the dough and make a log. Cut the log into three pieces. Cut each piece into three more pieces. With a rolling pin, roll out each piece at at time into a rectangle about the length that you want your hot dog bun to be. Fold the long sides of the rectangle in the middle overlapping. Round out the bottoms a bit and place on a cookie sheet. I used a stone cookie sheet (The Pampered Chef Large Bar Pan # 1445) and I sprinkled a bit of cornmeal on it so they dough wouldn't stick. Let the buns rise for 30-40 minutes covered with a towel. Brush the dough with egg whites and bake at 400 degrees for 20 minutes.
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