Anyone have a proven detailed hoagie recipe?

I recently started making my own lunch meats after learning that I can freeze them for up to six months. So naturally I'd like to be able to make some bread as well. I made an attempt over the weekend using a recipe I found online. I probably screwed it up by adding in some olive oil rather than butter but they were a sad hard mess. I also used my bread flour rather than AP .. the recipe hadn't specified. The crumb was far too dense. About the only thing I figured I can do with them is make stuffing.I got frustrated with the first recipe and my intuition told me that the dough wasn't hydrated nearly enough. I made a second batch and kind of eyeballed the hydration this time. I got them too wet and couldn't even get the saran wrap off them! So back they went onto the bench and I added more flour. They came out better - but it wasn't at all what I wanted since the outside now had that flour texture. They were also incredibly bland. I wonder if it was because they were a quick rise.. using 2 tablespoons of active dry yeast with 2 tablespoons of sugar and around 4 cups of flour. 2 teaspoons of salt. Maybe a cold ferment would be better for flavor but I honestly have no idea.What I'd love to be able to make are the type of hoagie rolls you find at places in NJ. Does anyone have a good tried and true recipe to make those class NJ hoagie rolls? Something like thisDo I need forms to do this? I noticed mine flattened way out during their rise after forming them. Maybe something like those silicon form pans that subway uses? via /r/Breadit http://ift.tt/2EG6HUs