Espresso and Lime

0 Whisk 14 grams of active dry yeast and 15 grams of granulated sugar into 360 grams of warm water and set aside until foamy
1 In the bowl of your stand mixer, add 35 grams of olive oil oil, a large egg and the bloomed yeast and mixed to combine
2 Add 600 grams of bread flour and 12 grams of salt and mix until mostly combined
3 Using your dough hook knead on medium until the dough starts to come together and then increase the speed to medium high and knead for 6 to 8 minutes or until the dough is smooth, springy and just a little tacky to the touch
4 Transfer the dough into a lightly greased bowl, cover and let rest in a warm place for about an hour or until double in volume
5 Transfer the dough onto a floured surface and divide the dough into 6 equal portions (or more if smaller hoagie rolls are preferred)
6 Roll the portions into little logs that are about 10” long by 2” wide and place them onto a parchment lined baking sheet leaving an inch or 2 between each hoagie roll
7 Once they have all been shaped, cover the baking sheet with a light towel and let them rest in a warm place for 30 minutes
8 Preheat your oven to over to 375 degrees
9 Combine 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of sea salt and 1/2 teaspoon of dried Italian herbs and shred about 1/3 cup of parmesan and set aside for now
10 Before you bake the hoagie rolls, lightly mist their tops with water and sprinkle with the herb mixture and some finely shredded parmesan
11 Bake in a 375 degree oven for about 20 minutes or until they are golden brown and have an internal temperature of 190 degrees
12 Allow the hoagies to cool before slicing and using
13 Store leftovers in an airtight container at room temperature for up to 4 days