Directions
- 1Add 3/4 cup of warm milk to an electric mixing bowl, then add 1 tablespoon of sugar and 3/4 tablespoon of traditional active dry yeast (or instant yeast).
- 2Whisk the mixture well and let it sit on the counter for 5 minutes.
- 3Add 1 egg, 1 tablespoon of olive oil, and 1/2 cup of water to the frothy mixture.
- 4Add about 1/2 teaspoon of salt and 3 1/2 cups of all-purpose flour to the mixture.
- 5Mix the dough in the electric mixer on medium speed for about 5 minutes, adding an additional 1/2 cup of flour if the dough is too sticky.
- 6Grease the mixing bowl with olive oil and return the dough to the bowl.
- 7Cover the bowl and let the dough rise for about 1 hour.
- 8Dump the risen dough onto a clean surface.
- 9Divide the dough into 5 equal portions (approximately 200-225 grams each).
- 10Stretch and roll each portion of dough into a sub bun shape.
- 11Place the formed sub buns into a sub bun holder on a cookie tray (or directly on a parchment-lined cookie tray).
- 12Cover the buns with a towel and let them rest for a second rise.
- 13In a bowl, mix shredded parmesan cheese with Italian seasoning.
- 14Brush the risen buns with egg wash.
- 15Sprinkle the cheese and Italian seasoning mixture generously over the egg-washed buns.
- 16Bake the buns in the oven at 350 degrees Fahrenheit for 17 minutes.
- 17Remove from oven and let them cool slightly before slicing them open.
- 18Cut the buns open down the middle, ready to be stuffed with toppings.
Ingredients
- 0.75 cup Warm milk
- 1 tablespoon Sugar
- 0.75 tablespoon Yeast (traditional active dry or instant)
- 1 Egg
- 1 tablespoon Olive oil
- 0.5 cup Water
- 0.5 teaspoon Salt
- 4 cups All-purpose flour
- Shredded parmesan cheese
- Italian seasoning
- Egg wash
Equipment
Electric mixing bowlWhiskMeasuring cupsMeasuring spoonsCookie trayParchment paperSub bun holder (optional)Small bowlPastry brushCutting boardKnife
Tips
- Adjust flour quantity based on humidity to get a soft, non-sticky dough.
- Do not pack or level the flour; scoop and pour.
- Let buns cool slightly before cutting to prevent collapse.
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