Italian herb and cheese sub buns
Directions
- 1Add 3/4 cup of warm milk, 1 tablespoon of sugar, and 3/4 tablespoon of yeast to an electric mixing bowl.
- 2Whisk the ingredients together and let sit on the counter for 5 minutes until frothy.
- 3Add 1 egg, 1 tablespoon of olive oil, 1/2 cup of warm water, and about 1/2 teaspoon of salt to the frothy mixture.
- 4Add 3 1/2 to 4 cups of all-purpose flour to the bowl.
- 5Place 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.
- 6Grease the bowl with olive oil.
- 7Return the dough to the greased bowl, cover it, and let it rest for about 1 hour.
- 8Dump the risen dough onto a clean surface and divide it into 5 equal portions.
- 9Stretch and roll each dough portion into bun shapes.
- 10Place the shaped buns onto a sub bun holder (or a cookie sheet lined with parchment paper).
- 11Cover the buns and let them rest for a second time for 45 minutes to 1 hour.
- 12In a bowl, combine shredded Parmesan cheese and Italian seasoning.
- 13Brush the risen buns with egg wash.
- 14Sprinkle the cheese and Italian seasoning mixture generously on top of each bun.
- 15Bake the buns in the oven at 350 degrees Fahrenheit for 17 minutes.
- 16Allow the baked buns to cool slightly before cutting them open.
- 17Cut the buns open lengthwise to prepare them for filling with your favorite toppings.
Ingredients
- 0.75 cups warm milk
- 1 tablespoon sugar
- 0.75 tablespoon yeast
- 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 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).
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