A holiday spin on a traditional hoagie roll, this bread is swirled with the flavors of Thanksgiving stuffing.
- In a bowl, combine flour and yeast. Add water and whisk well to avoid lumping. Cover tightly and leave at room temperature overnight.
- Set oven to 350°F and proof box to 105°F with 80% humidity. In a heavy bottom pan, heat olive oil and caramelize onion to a deep golden brown. Cool and set aside.
- In an upright mixer fitted with a dough hook combine flour, yeast, sugar, shortening, and salt. Add starter and water and mix/knead on low for 10 minutes. Ensure that dough is forming a ball and isn't leaving any unmixed ingredients in the bowl. If needed, scrape down bowl and increase speed for the remaining time.
- Stop mixer and let dough rest for 5 minutes. Knead on low for an additional 5 minutes. Remove from mixer and divide into workable sections. Cover each with a clean, warm, damp cloth. Allow dough to double in size at room temperature, about 40 to 60 minutes.
- In a bowl, combine turkey skin, onion powder, salt, garlic powder, poultry seasoning, and pepper. Mix well to combine. Set aside until needed.
- Punch down dough and divide sections into 250 gram portions. Roll each portion into a ball and place on a lightly floured parchment-lined sheet tray. Allow to rest and increase in size at room temperature for about 30 to 40 minutes.
- Flatten each dough ball and roll out to a roughly 12" by 8" rectangle. If dough is tight and elastic it may need to rest once in the rolling process.
- Evenly spread each piece of rolled out dough with 19.2 grams (2 tablespoons) hydrated shallots. Flip dough over and roll out back to the 12" by 8" rectangle.
- Spread this side with 14 grams (1 tablespoon) caramelized onion and sprinkle with 15.5 grams (2 tablespoons) seasoned turkey skin. Roll up from one of the long edges into a tight roll and place seam side down into a 12" hoagie form.
- With a sharp knife, score rolls at a 45° angle and spray lightly with milk. Proof until doubled in size, about 1 hour. Move rolls from proof box to oven.
- Bake until rolls are light golden brown and feel slightly hollow when tapped, about 18 minutes. Remove from oven and allow to cool. Serve as desired.
Use this holiday-infused hoagie roll in this Holiday Turkey Sandwich.
Turkey skin can be substituted for chicken skin or omitted completely from this recipe.
- Recipe type: Breads
- Cuisine: North American