Soft Homemade Sub Buns

Ingredients

• 0.25 cup milk (Warmed to 110°F / 43°C)
• 1.333 cup water (Warmed to 110°F / 43°C)
• 1 tbsp active dry yeast
• 1 tbsp sugar
• 2 tsp salt
• 1 egg
• 0.25 cup butter (Softened; used in the dough)
• 4.25 cup all-purpose flour
• 1 tbsp butter (For buttering the tops immediately after baking)

Steps

1. 1

   Warm the milk and water separately or together until they reach about 110°F (43°C). 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.

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.

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.

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.

9. 9

   Toward the end of the second rise, preheat the oven to 425°F (220°C). 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) for 10 minutes.

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.

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.

Notes

The creator notes that this dough can also be used as a sandwich bread dough. Let the buns cool completely before eating for the best texture.

Nutrition per serving

• bread
• sandwich buns
• sub buns
• baking
• yeast bread
• vegetarian
• homemade
• American