1. In the bowl of a stand mixer fitted with a dough hook, combine 400 g bread flour , 6 g instant yeast , 8 g diastatic malt powder , and 8 g salt .

2. In a small bowl , mix 260 g milk (preferably 1%), 20 g olive oil , and 10 g honey until the honey dissolves.

3. With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a cohesive dough forms, about 2-3 minutes.

4. Increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should spring back when lightly pressed with a finger.

5. Shape the dough into a ball and place it in a lightly oiled bowl . Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour .

6. Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal portions (about 175g each).

7. Shape each portion into a tight ball by pulling the edges toward the center and pinching them together. Let the dough balls rest, covered, for 10 minutes .

8. To shape the hoagie rolls, flatten each ball into an oval about 6 inches long. Fold the dough in half lengthwise and pinch the seam to seal. Roll gently with your hands to form a log about 8 inches long, tapering the ends slightly.

9. Place the shaped rolls on a baking sheet lined with parchment paper , seam side down, leaving about 2 inches between each roll.

10. Cover loosely with oiled plastic wrap and let rise until puffy, about 45 minutes to 1 hour. The rolls should nearly double in size.

11. Preheat the oven to 400°F.

12. Just before baking, use a sharp knife or razor blade to make a shallow slash down the length of each roll.

13. Lightly brush the tops of the rolls with some water .

14. Bake in the preheated oven for 20-25 minutes until golden brown. The rolls should sound hollow when tapped on the bottom.

15. Transfer to a wire rack to cool completely before slicing.