Soft Sub Buns

Ingredients

• 0.25 cup milk (110°)
• 1.333 cup water (110°)
• 1 tbsp yeast
• 1 tbsp sugar
• 2 tsp salt
• 1 egg
• 0.25 cup butter (softened)
• 4.25 cup flour
• 1 tbsp butter (for buttering the bun tops immediately after baking)

Steps

1. 1

   Warm the milk and water to 110°F. Combine them with the yeast and sugar, then let the mixture rest for 10 minutes, until bubbles and foam appear. If it does not foam, the yeast is dead.

2. 2

   Add the salt, egg, softened butter, and flour to the yeast mixture. Mix until a soft dough forms.

3. 3

   Knead the dough for 10 minutes, until it is soft and smooth.

4. 4

   Cover the dough and let it rise for 1 hour.

5. 5

   On a lightly floured surface, divide the dough into 6 equal portions.

6. 6

   Flatten each portion, roll it into a log, and tuck the seams as best you can.

7. 7

   Place the buns about 1 inch apart on a lined or greased baking sheet. Let them rise for 30 minutes.

8. 8

   If desired, score the tops of the buns; the source says this step is optional and used a serrated knife twice.

9. 9

   Bake at 425°F for 10 minutes. Rotate the baking sheet and bake for an additional 7–9 minutes.

10. 10

    Remove the buns from the oven. Immediately butter the tops if desired, then allow the buns to cool completely before eating.

Notes

The author notes that scoring the buns is optional and that four portions were too large, so the dough is divided into six. Prep and total times include the stated resting and rising periods; shaping and cooling durations are not specified.

Nutrition per serving

• bread
• baking
• vegetarian
• soft rolls
• sandwich
• homemade