Ingredients:

-1 Cup of sourdough starter

-3 Cups of bread flour, sifted

-1 Cup of water

-2 TBSP of honey or sugar

-1 ½ TSP salt 

-¼ Cup of butter, room temperature 

Directions:

This recipe calls for an active sourdough starter. Make sure to feed your starter 6-12 hours prior to starting this recipe. Allow about a 2 day process. Feed your starter in the morning and prep your dough in the evening. Bake the hoagie buns the next morning. 

For making the dough, the starter should be in the 6-12 hour active feed window. Using a stand mixer with dough hook attachment mix together active sourdough starter, bread flour, water, butter, salt, and honey. I like to sift my flour for baking purposes, it makes everything less lumpy. Knead the dough mix for about 5 minutes until the dough is formed and not sticking to the sides. 

I then spray a glass bowl with a lid. Place dough into a greased bowl and put the lid all the way on, and allow to proof or ferment for about 12 hours at room temperature. I like to do this overnight. This should double in size the next morning. Flour your work surface and split dough into 6 to 8 balls evenly. Roll out each ball so it is about ¼ inch thick. Then roll into a log shape pinching ends under the loaf. Place the logs onto a cookie sheet with parchment paper seam side down allowing to double in size. This can take between 2-4 hours given your house temperature. Once they are doubled in size prepare oven to preheat at 375℉. You can score your rolls now. Spritz with water. Then place cookie sheet into the oven and bake for 15-20 minutes. Allow buns to cool. Enjoy!