Add all ingredients to the bowl of a standing mixer (see blog post for step by step pictures)
Mix on low speed for 4 minutes (it's important for the flour to "hydrate" and absorb the water before you start using higher speed)
Increase speed to medium and continue mixing for 15 additional minutes (you want the dough to "windowpane"- this is crucial!) (see notes)
On a lightly floured surface, roll the dough out to a 12 x 16 rectangle and cut into 6 pieces for small hoagie rolls (6-inch) or 3 pieces for large hoagie rolls (12-inch). Cover with damp towel or oiled plastic wrap and let rest for about 20 to 30 minutes
Roll each piece out using a rolling pin and after rolling out, roll up each piece jelly roll style and let rest for 20 minutes (this is preshaping - we will do a final shape in the next step).
After the rolls have rested you will do a final shape. To do so, roll them back and forth on the counter until you have a length of 6-inches for small hoagie rolls or 12 inches for large hoagie rolls. Apply more pressure to ends and pull the dough over to seal the ends if needed.
Line 2 baking sheets with parchment paper, dust with cornmeal (if using) and place the rolls allowing for about 2 inches of space between. Cover with plastic wrap (I spray the top of my rolls with cooking spray so the plastic wrap won't stick.
Let the rolls rise for about 60 to 90 minutes at room temperature. (if it's winter and/or chilly, you can place in oven with oven light on; just make sure the oven is not heating/turned on). Alternatively, you can also place the rolls in the refrigerator so they could rise overnight.
Consider using a "spy" - if you have a small shot glass, add a piece of dough and place a rubber band to mark the top of the dough. When the dough has doubled, it will be easier to see. This "spy" should be subject to the same temperature/location as the rolls that are rising.
About 30 minute before the rolls are finished rising, preheat your oven to 440. Update: do not use convection setting as the fan will dry out the crust and also push out the steam we will create in an upcoming step.
Just before baking, slash each roll swiftly with a clean razor or knife and then mist with clean water just before loading into oven.
Mist the oven several times with water or throw a few cups of ice on over floor just after loading bread and quickly close oven door. Try to trap that steam by doing this quickly.
After about 5 minutes, reduce the oven temperature to 400 degrees and continue baking for about 15 to 20 minutes total. You may place the remaining tray in the refrigerator until the first tray is finished baking; don't mist with water until ready to bake.
If you'd like a glossy look, brush rolls with pasteurized egg whites thinned with a little water or with butter after they are finished baking.
Hoagie rolls are best eaten the same day; they freeze well. I like to slice and freeze.