Sub Buns

 These buns are excellent to make sub sandwiches or beef dips. The exterior is nice and soft due to applying butter to the hot buns and laying a tea towel over the top right after they come out of the oven. This is a very important step as it steams the buns a little, so don't leave it out.  I like to make the buns and then set out all the sub  fixings and everyone can then customize their own sandwich. 

Sub Buns (8 buns)




Ingredients:



2 cups  warm water


2 tablespoons yeast


2 tablespoons sugar


3 teaspoons salt


8 tablespoons olive oil


5 to 5 1/2  cups all-purpose flour

Instructions:


In the bowl of your stand mixer, add the water, yeast, sugar, salt, and olive oil. Let the mixture stand for 5 minutes to allow the yeast to bloom.


Add 1 cup of flour and mix with the dough hook for 3 to 5 minutes. Add an additional cup of flour and mix until well combined. Continue adding the flour, ¼ cup at a time, until a soft dough is formed. The dough should still stick to the bottom of the bowl, but pull away from the sides. Let the dough mix for around 8 minutes total.


When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth. The dough should be very soft.


Shape the dough into a ball and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for about an hour.


After the dough has risen, turn it out onto a clean surface and divide it into 8. Roll each piece of dough into a long skinny loaf that is about 9 to 10 inches long.


Place the rolled loaves onto a baking sheet lined with parchment or a baking mat. Repeat with the rest of the dough. Allow at least 2 inches between each loaf on the pan.


Cover the loaves with a greased piece of plastic wrap and allow the loaves to rise until doubled, about an hour.


Towards the end of the rising time, preheat the oven to 350 degrees. When the loaves are ready, bake them in the preheated oven for 25 minutes.


When the loaves come out of the oven, rub the tops with a stick of butter and cover them with a dish towel to cool.


Let the loaves cool for at least 30 minutes before cutting down the middle and topping with your favorite sandwich fixings.

Print Recipe:Sub Buns

In stand mixer, add water, yeast, sugar, salt and olive oil. Let rest for at least 5 minutes to allow yeast to bloom.

Add 1 cup of flour and mix for about 3 minutes. 

Continue adding flour until it pulls away from the sides of the bowl but still a little sticky. Mix for 8 minutes in the stand mixer. 

Take dough out onto a lightly floured surface and knead until smooth about 1 minute. Shape into a ball.

Place in a bowl and cover with plastic wrap. Let rest and rise for about 1 hour.

Divide the dough into 8 equal portions. 

Take one portion on a lightly flour surface and flatten with your fingers. 

Then begin to roll up the dough into a log, stretching it as you go to make the  bun about 9 inches long. Pinch the seam.

Lay buns on sheet pan lined with parchment paper. Do not crowd the buns. Your don't want them to  touch after rising and baking.

Cover buns with oiled plastic wrap and allow to rise for about an hour.