Mustard Hoagie Rolls

Mustard hoagie rolls are going to become your go-to bread recipe, because they’re used to create delicious sandwiches!

It’s the start of the spring season, and summer isn’t too far off. Can you feel it in the air? Here on Martha’s Vineyard, a tingle runs through everyone’s body, preparing us for what’s to come.

If you don’t live here, you may wonder what the buzz is all about. What’s coming? Well, our population grows 1000 times more during the summer months, with tourists and families from all around the country coming to enjoy a week on the Vineyard. So we’re all anticipating a busy season, full of cooking, cooking, and oh, more cooking!

What does this have to do with Mustard Hoagie Rolls?

Well, first of all, Stonewall Kitchen recently sent me a jar of Maine Maple Champagne Mustard for me to create a recipe with and Mustard Hoagie Rolls are it! What does that have to do with summer? Well, these rolls are the perfect vessel for grilled sausages, hot dogs, cold cut sandwiches, and my favorite, Pulled Pork & Slaw Mustard Rolls.

Today I’ll be sharing the recipe for the Mustard Hoagie Rolls using the Stonewall Kitchens Mustard. You can check out my Asian Slaw here and the Spiced Pulled Pork recipe? It’s a secret (until a few weeks!) where I will share in a post as well! So make these Mustard Hoagie Rolls and have then on hand for all your favorite sandwiches; they’re also fantastic if you make Lobster Rolls with them!

Mustard Hoagie Rolls

_Inspired by Artisan Breads_ by Eric Kastel

Print Recipe

Ingredients

• 6 ounces lukewarm water
• 3 tablespoons Maine Maple Champagne Mustard
• 8.5 grams spicy mustard oil
• 3 grams yeast
• 12 ounces unbleached bread flour
• 8 grams fine sea salt
• 8 grams granulated sugar
• 1 egg whisked
• 1 tablespoon mustard seeds

Instructions

• In your mixer, add the water, mustard, and oil. Whisk together.
• Add yeast, bread flour, salt, and sugar. Using your dough hook (or dough whisk if mixing by hand), knead on low until ingredients are incorporated, about 4 minutes.
• Scrape around the edges of the bowl and increase mixer speed to medium, kneading for 3 minutes until dough is full developed, but still a little tacky.
• Rest your dough in a warm environment for 1 hour.
• After an hour, place dough on floored surface and divide into 100 gram pieces. Gently shape them by pulling sides in and pressing out the air in the dough, by rolling. Let rest on floured surface for 10-15 minutes, depending on the temperature in the room.
• Final Shaping and Preheating the Oven: Before the final shaping, preheat the oven to 450F and have a greased sheet pan ready. For final shape, bring top of the roll towards you one third of the way and repeat twice, making sure to seal the edges with the palm of your hand. Taper the ends and set on greased sheet pan.
• Brush with egg wash and sprinkle with mustard seeds. Bake until golden brown, about 12 minutes depending on your oven.
• Cool on rack and use as desired. You can let these completely cool, store them in freezer bags and freeze them. It's a fantastic way to always have fresh bread available at home! To thaw, just spray the room temperature rolls with water and bake for 5 minutes.

The Maine Maple Champagne Mustard was a perfect addition to this bread dough, it’s sweetness balanced with the tartness of the mustard. Spread evenly throughout the dough, it didn’t overwhelm the palate and I even slathered on some extra on the sandwich just to add a kick.