The best homemade hoagie rolls

0 Dissolve yeast and 1/2 cup warm water.
1 In a separate large bowl, mix 2 cups hot water, sugar, salt, oil and 3 cups of the flour.
2 Check to make sure your yeast has become foamy and activated. If so, add hot-water flour mixture. Mix for 2 minutes to well incorporate everything.
3 Switch to dough hook attachment and add the remaining 3 cups of flour, one at a time so the dough can absorb all the flour. Let dough hook mix for 5 minutes until flour is incorporated and dough is elastic. 
4 Turn off the mixer and allow dough to sit for 10 minutes (just leave the dough hook attached, and I cover the mixer with a tea towel).
5 After 10 minutes the dough will look puffy. Stir dough down with a wooden spoon or simply turn on your mixer to low and allow the dough hook to deflate the dough. (10 seconds or less).
6 Repeat this step 5 times so the dough has a total of 60 minutes to rise (and be deflated every 10 minutes). This will allow the gluten to develop and create a wonderful soft, chewy texture. 
7 Dump dough onto a floured counter top. Cut in half and divide each half into 4 so should have 8 equal pieces of dough. These hoagies will be very large, if you want a regular sandwich hoagie you can make them into 16! 
8 Quickly, with your fingers, lightly press each piece of dough into a rectangle shape. Roll up tightly lengthwise (like you're making cinnamon rolls) and tuck the ends under. DON'T WORRY, they don't have to be perfect! They will rise and puff right up again. Place 4 loaves on a baking sheet with parchment or sprayed with cooking spray.
9 Allow your loaves to rise again for 20-30 minutes. About 10 minutes into this rise I like to score my loaves (use a bread lame or serrated knife). Brush a thin layer of egg wash on rolls to glaze for a shiny baked finish. 
10 Bake loaves at 375 for 20-25 minutes or until golden brown.