# Italian herb and cheese sub buns

These sub buns are soft and delicious, perfect for making your favorite subs at home.

- Servings: 5 servings
- Total time: 167 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- electric mixing bowl
- whisk
- baking tray
- parchment paper
- bun loaf pans
- knife
- brush

## 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).

## Source

- Original video: https://www.facebook.com/reel/2060081941413672
- Recipe page: https://www.cliprecipe.com/recipe/9d754f74-59da-4df9-8346-de5ddd8c24b6
- Extracted: 2025-11-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt