No Knead Hoagie Buns



1 1/2 Cup Warm Water

1 Tablespoon ActiveDry Yeast

1 Tablespoon Honey

3 3/4 Cups All-Purpose Flour

1 Tablespoon Salt

3 Tablespoons Margarine or Butter (Cold and cubed)

1 Egg White

1 Tablespoon Milk




* Put Warm water, sugar, honey and yeast into bowl of standing mixer


* Let sit for 5-10 minutes. When you check it, it should be foamed up. If it is not foamy, you need new yeast.


* Attach dough hook to stand mixer and add the flour. Mix for 4 minutes.


*On medium speed, add the salt and mix for 3 more minutes.


*Slowly add the cold butter, one tablespoon at a time. After each pat of butter, mix for another minute or two. This mixing process will look odd. The butter will be slapping around inside of the bowl. Just keep the mixer going. Trust the process!  The dough will firm up and the butter will incorporate into the dough. The dough is done when it looks firmed up and silky.


*Spray or lightly oil a bowl. Place dough ball in the bowl and turn over to coat both sides with the oil. Cover with a towel and let rise for 1 - 2 hours.


*Line cookie sheet with a piece of parchment paper or a silpat. Take dough out of bowl and separate into 4-8 pieces. I separated mine into 6 pieces. I flattened each piece into a rectangle. Then I rolled them into the shape that I wanted. If there is a seam, place it face down onto the parchment paper. 


*Cover with a light towel and let rise for another 1-2 hours.


*Preheat oven to 375


*Take a razor blade and make a slit down the center of each roll. 


*Whisk egg white and milk together. Brush the egg mix on top of each roll.


*Place hoagie rolls into preheated oven. Bake for 16-22 minutes. 


*Remove when rolls are golden brown and feel hard when you tap the crust.


*You can rub the tops with butter at this point if you would like.


*Please note that the bread will be hard when you take it out of the oven, but it will quickly soften up as it cools.