Italian herb and cheese sub buns

167 mins
Serves 5
facebook.com

Directions

  1. 1Add 3/4 cup of warm milk, 1 tablespoon of sugar, and 3/4 tablespoon of yeast to an electric mixing bowl.
  2. 2Add 3/4 cup of warm milk, 1 tablespoon of sugar, and 3/4 tablespoon of yeast to an electric mixing bowl.
  3. 3Add 3/4 cup of warm milk, 1 tablespoon of sugar, and 3/4 tablespoon of yeast to an electric mixing bowl.
  4. 4Whisk the ingredients together and let sit on the counter for 5 minutes until frothy.
  5. 5Whisk the ingredients together and let sit on the counter for 5 minutes until frothy.
  6. 6Whisk the ingredients together and let sit on the counter for 5 minutes until frothy.
  7. 7Add 1 egg, 1 tablespoon of olive oil, 1/2 cup of warm water, and about 1/2 teaspoon of salt to the frothy mixture.
  8. 8Add 1 egg, 1 tablespoon of olive oil, 1/2 cup of warm water, and about 1/2 teaspoon of salt to the frothy mixture.
  9. 9Add 1 egg, 1 tablespoon of olive oil, 1/2 cup of warm water, and about 1/2 teaspoon of salt to the frothy mixture.
  10. 10Add 3 1/2 to 4 cups of all-purpose flour to the bowl.
  11. 11Add 3 1/2 to 4 cups of all-purpose flour to the bowl.
  12. 12Add 3 1/2 to 4 cups of all-purpose flour to the bowl.
  13. 13Place the bowl into the electric mixer and mix on medium speed for about 5 minutes until the dough is smooth and doesn't stick to your hands. Adjust flour if needed.
  14. 14Place the bowl into the electric mixer and mix on medium speed for about 5 minutes until the dough is smooth and doesn't stick to your hands. Adjust flour if needed.
  15. 15Place the bowl into the electric mixer and mix on medium speed for about 5 minutes until the dough is smooth and doesn't stick to your hands. Adjust flour if needed.
  16. 16Grease the bowl with olive oil.
  17. 17Grease the bowl with olive oil.
  18. 18Grease the bowl with olive oil.
  19. 19Return the dough to the greased bowl, cover it, and let it rest for about 1 hour.
  20. 20Return the dough to the greased bowl, cover it, and let it rest for about 1 hour.
  21. 21Return the dough to the greased bowl, cover it, and let it rest for about 1 hour.
  22. 22Dump the risen dough onto a clean surface and divide it into 5 equal portions.
  23. 23Dump the risen dough onto a clean surface and divide it into 5 equal portions.
  24. 24Dump the risen dough onto a clean surface and divide it into 5 equal portions.
  25. 25Stretch and roll each dough portion into bun shapes.
  26. 26Stretch and roll each dough portion into bun shapes.
  27. 27Stretch and roll each dough portion into bun shapes.
  28. 28Place the shaped buns onto a sub bun holder (or a cookie sheet lined with parchment paper).
  29. 29Place the shaped buns onto a sub bun holder (or a cookie sheet lined with parchment paper).
  30. 30Place the shaped buns onto a sub bun holder (or a cookie sheet lined with parchment paper).
  31. 31Cover the buns and let them rest for a second time for 45 minutes to 1 hour.
  32. 32Cover the buns and let them rest for a second time for 45 minutes to 1 hour.
  33. 33Cover the buns and let them rest for a second time for 45 minutes to 1 hour.
  34. 34In a bowl, combine shredded Parmesan cheese and Italian seasoning.
  35. 35In a bowl, combine shredded Parmesan cheese and Italian seasoning.
  36. 36In a bowl, combine shredded Parmesan cheese and Italian seasoning.
  37. 37Brush the risen buns with egg wash.
  38. 38Brush the risen buns with egg wash.
  39. 39Brush the risen buns with egg wash.
  40. 40Sprinkle the cheese and Italian seasoning mixture generously on top of each bun.
  41. 41Sprinkle the cheese and Italian seasoning mixture generously on top of each bun.
  42. 42Sprinkle the cheese and Italian seasoning mixture generously on top of each bun.
  43. 43Bake the buns in the oven at 350 degrees Fahrenheit for 17 minutes.
  44. 44Bake the buns in the oven at 350 degrees Fahrenheit for 17 minutes.
  45. 45Bake the buns in the oven at 350 degrees Fahrenheit for 17 minutes.
  46. 46Allow the baked buns to cool slightly before cutting them open.
  47. 47Allow the baked buns to cool slightly before cutting them open.
  48. 48Allow the baked buns to cool slightly before cutting them open.
  49. 49Cut the buns open lengthwise to prepare them for filling with your favorite toppings.
  50. 50Cut the buns open lengthwise to prepare them for filling with your favorite toppings.
  51. 51Cut the buns open lengthwise to prepare them for filling with your favorite toppings.

Ingredients

  • 0.75 cups warm milk
  • 0.75 cups warm milk
  • 0.75 cups warm milk
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 0.75 tablespoon yeast
  • 0.75 tablespoon yeast
  • 0.75 tablespoon yeast
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • shredded Parmesan cheese
  • shredded Parmesan cheese
  • shredded Parmesan cheese
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • egg wash
  • egg wash
  • egg wash

Equipment

electric mixing bowlwhiskbaking trayparchment paperbun loaf pansknifebrush

Tips

  • Adjust flour quantity based on humidity to get a non-sticky dough.
  • Do not pack or level the flour when measuring; just scoop and pour.
  • For bigger buns, divide dough into 5 balls (200-225 grams each); for smaller buns, divide into 8 balls (120-130 grams each).