Semolina hoagie rolls

Make a poolish from the bread flour, a teaspoon of instant yeast and a cup and a half of water; cover and let sit overnight until gooey.

Dump the poolish into a stand mixer with the egg, olive oil, another teaspoon of yeast and the kosher salt and whisk until homogenous.

Whisk the semolina and bread flour together and add them with another cup and a half of room temperature water.

Mix with the dough hook about a minute, then knead on medium speed eight minutes until it passes the windowpane test.

Rise in a lightly oiled container for 60 to 90 minutes until doubled.

Turn out onto a generously oiled countertop and divide evenly into six pieces by weight.

Oil the rolling pin and roll each piece to roughly a 14 by 8 inch rectangle.

Roll tightly into a log from the near edge, pressing and stretching to knock out air bubbles, pinch the seam shut thoroughly and tuck the ends under.

Place on a parchment lined baking sheet dusted with semolina, cover with lightly oiled plastic and rise about an hour until doubled.

Brush all exposed surfaces with beaten egg and pop any bubbles.

Slash three diagonals down the length and bake on a pizza stone in a preheated 425F oven for 15 to 20 minutes until golden brown.

Cool completely before slicing.