In the bowl of your stand mixer, combine the bread flour, water, olive oil, honey, and instant yeast. Mix on low speed until a shaggy dough forms, about 2-3 minutes. Add the salt and continue mixing on low for 2 more minutes.

Increase to medium speed (speed 4 on a KitchenAid) and knead for 8-10 minutes until the dough is smooth, slightly tacky, and clears the sides of the bowl. It should not stick aggressively to the bottom.

Pull a small piece of dough and stretch it between your fingers toward a light source. It should stretch thin enough to be slightly translucent without tearing. If it tears quickly, knead 2-3 more minutes and test again. Don't skip this — underdeveloped gluten means rolls that spread flat instead of rising tall.

Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a shower cap. Leave at room temperature (72-76°F / 22-24°C) until the dough has roughly doubled in size, about 1 to 1.5 hours.

Turn the risen dough out onto a lightly floured surface. Using a bench scraper, divide into 6 equal pieces. Each piece should weigh approximately 120g for a 9-inch roll. Use a scale — eyeballing gives you rolls that bake unevenly.

Take each piece and gently flatten it with your palm into a rough oval shape — not a circle. Think of the eventual hoagie shape and start moving in that direction now. This is the step most recipes skip, and it's the step that makes the final shape cleaner and more consistent.

Cover the pre-shaped pieces with a clean kitchen towel or plastic wrap and let them rest 15-20 minutes. The gluten needs to relax before final shaping. Rushing this step means the dough fights you when you try to roll it out — it springs back and refuses to extend.

Take one rested piece of dough. Using your fingertips, gently press it flat into an oval — roughly 5 inches wide and 7-8 inches long. Work from the center outward. Don't use a rolling pin — you want to degas it gently, not completely.

Grab the two short ends of the oval and pull them outward slightly to lengthen the piece. Then fold each end in toward the center, about one inch. This establishes the tapered ends you see on a baguette and prevents the hoagie from being a blunt-ended brick.

Fold the top long edge of the oval down to the middle of the dough, pressing firmly with your fingertips to seal it. You're building a seam.

Rotate the dough 180 degrees. Fold the other long edge to the center and press to seal.

Fold the top half all the way over to meet the bottom edge. Use the heel of your hand to seal the seam firmly along the entire length. This is the same closing motion used for a baguette.

Place the shaped roll seam-side down. Using both hands, gently roll it back and forth to even out the shape and extend it to your target length — 8-9 inches for a standard hoagie. Apply more pressure at the ends to taper them slightly.

Place the shaped roll seam-side down in a lightly greased hoagie roll mold, or on a parchment-lined baking sheet with rolls spaced at least 3 inches apart. Repeat with remaining pieces.

Cover the rolls loosely with plastic wrap or a clean kitchen towel. Proof at room temperature (72-76°F / 22-24°C) until the rolls are visibly puffy — about 50-75% larger than their shaped size. This takes approximately 45-60 minutes. Do not judge by time alone.

About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a metal pan or cast iron skillet on the lower rack — this will be your steam source.

Press a floured finger gently into the side of a roll. It should spring back slowly but not completely. If it springs back immediately, give it more time. If the indentation stays put and doesn't recover, bake immediately.

Whisk together the egg white and water. Brush lightly over each roll. The egg wash promotes browning and gives the crust a slight sheen. Skip it if you prefer a more rustic, matte finish.

Using a lame or sharp knife held at a 30-35 degree angle, make 3-4 overlapping diagonal cuts across the top of each roll. Each cut should be about 2.5-3 inches long and about ⅓ to ½ inch deep. Start the second cut before the first one ends — the cuts should overlap slightly, just like a baguette. One long straight slash down the center also works and is easier for beginners.

Just before loading the rolls, pour 1 cup of boiling water into the preheated metal pan on the lower rack. Load the rolls immediately and close the oven door. The steam in the first 10-12 minutes of baking keeps the crust pliable so the score opens and the rolls can expand fully.

Bake at 450°F (232°C) for 10 minutes with steam. Then carefully remove the steam pan (or open the oven door for 30 seconds to release steam). Continue baking another 10-12 minutes until the rolls are deep golden brown and the internal temperature reaches 200-205°F (93-96°C).

Transfer rolls to a wire rack immediately. Cool at least 20-30 minutes before cutting. The crust crisps up as it cools.

Flatten each piece into an oval. No rolling pin. Just gentle pressure from your fingertips.

Stretch the short ends outward slightly, then fold each in about 1 inch toward center.

Fold the top long edge down to the middle. Press firmly to seal.

Rotate 180 degrees. Fold the other long edge to center and seal.

Fold the top half all the way over to meet the bottom edge. Press the seam firmly along the full length with the heel of your hand.

Seam-side down, roll gently to 8-9 inches, tapering the ends slightly.

Full preheat with the steam pan inside, at least 30 minutes.

1 cup of boiling water into the hot pan. Close door immediately.

Do not open the oven.

Until deep golden brown. Internal temp 200-205°F (93-96°C).

5-6 sprays of water on the oven walls and rolls right as you close the door.

Lower temp compensates for less steam. Crust will be softer and lighter in color but still good.