Soft Homemade Sub Buns

Steps

1. 1

   Warm the milk and water separately or together until they reach about 110°F (43 °C) (43°C (109 °F)). The liquids should feel warm, not hot, so they do not damage the yeast.

2. 2

   In a large mixing bowl, combine the warm milk, warm water, yeast, and sugar. Stir briefly, then let the mixture rest for 10 minutes. It should become visibly bubbly and foamy; if no foam forms, the yeast may be inactive and should be replaced before proceeding.

   Start 10-minute timer
3. 3

   Add the salt, egg, softened butter, and flour to the foamy yeast mixture. Mix until the ingredients come together into a soft dough.

4. 4

   Turn the dough onto a lightly floured work surface, or knead it in a mixer fitted with a dough hook. Knead for about 10 minutes, until the dough is soft, smooth, and elastic.

   Start 10-minute timer
5. 5

   Place the dough in a lightly greased bowl. Cover it and let it rise in a warm, draft-free place for 1 hour, or until noticeably puffy and approximately doubled in size.

   Start 1-hour timer
6. 6

   Line or lightly grease a baking sheet. Turn the risen dough onto a lightly floured surface and divide it into 6 equal portions. Six portions produce a more manageable bun size than four.

7. 7

   Flatten each portion gently, then roll it into a log. Pinch and tuck the seam underneath as neatly as possible so each bun has a smooth top.

8. 8

   Arrange the shaped buns on the prepared baking sheet about 1 inch apart. Cover them and let them rise for 30 minutes, until puffy.

   Start 30-minute timer
9. 9

   Toward the end of the second rise, preheat the oven to 425°F (220 °C) (220°C (425 °F)). If desired, score the top of each bun twice with a serrated knife. Scoring is optional.

10. 10

    Bake the buns at 425°F (220 °C) (220°C (425 °F)) for 10 minutes.

    Start 10-minute timer
11. 11

    Rotate the baking sheet for even browning, then continue baking for 7–9 minutes, until the buns are golden brown and baked through.

    Start 9-minute timer
12. 12

    Remove the buns from the oven. Immediately brush or rub the tops with the reserved butter, if desired. Transfer them to a rack and let them cool completely before slicing or eating.