Devil Rolls (red velvet hoagie rolls)
  • 1½ cup warm water, divided
  • 2 tbsp sugar
  • 1 tbsp active dry yeast
  • 4 cups bread flour
  • 1 tsp salt
  • 3 tbsp butter, cold, cubed
  • 2 tbsp red velvet emulsion
  1. In the bowl of your stand mixer, stir together the yeast, sugar and ⅓ cup warm water. Let set for 10 minutes. (It’ll be all foamy and weird.)
  2. Attach the dough hook to the stand mixer. Add in the bread flour and turn the mixer on low. Mix for 4 minutes. Add in salt. Mix for another 3 minutes. Add in butter and emulsion. Mix for another 4 minutes. It should be ball-like. If it’s not sticking together, add a little more flour (a tbsp at a time).
  3. Spray a large bowl with cooking spray. Remove dough and place in bowl. Cover with a piece of plastic wrap and cover with a damp towel. Set in a warm place for an hour. Bread should double in size.
  4. Punch down the dough. Remove from the bowl and work into a long link. Cut it in half. Then cut those in half. Then cut those in half. Shape your 8 pieces into hoagie rolls. Transfer to a cooking sprayed and parchment-lined baking sheet. Allow to rise for another hour.
  5. Preheat oven to 375°F. Bake for 20 minutes or until slightly browned on top.
  6. Allow to cool.
Recipe by HoboTrashcan at