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Sub buns…ehh

The recipe said it makes 6 large sub buns, so I split the risen dough into 6 pieces. One of the pieces turned into 3 rolls, and one of them turned into 4 rolls. The shortening gives the buns an interesting texture when I grilled a sandwich using the bread. Crunchy, but really light and airy underneath the crust. The bread tasted pretty good too. I brushed some of them with egg wash, which deflated them some. When adding the flour, I added enough to make the dough still stick a little bit. Maybe I should have added a little more? These were decent, probably wouldn’t make again. Weird texture, not enough flavor.

Kittencal’s Sub Sandwich Buns


  • 3/4 cup warm water
  • 1 teaspoon sugar
  • 2 tablespoons dry yeast (use 2 tablespoons yeast, even 1-3/4 tbsp will do fine)
  • 1/4 cup Crisco shortening, melted
  • 1 cup full-fat milk
  • 1 1/2 teaspoons salt (can reduce to 1 teaspoon)
  • 3 tablespoons sugar
  • 4 cups all-purpose flour (more as needed)


  1. Prepare a heavy-duty stand mixer fitted with a kneader attachment.
  2. Place about 3-1/2 cups flour in the bowl.
  3. Melt the shortening in the microwave; add to the bowl with the flour.
  4. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
  5. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm.
  6. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy.
  7. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth.
  8. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel.
  9. Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place).
  10. Punch down dough.
  11. Cut into pieces (I usually cut into 6 pieces), and shape large balls.
  12. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier).
  13. Shape the dough into desired length for buns.
  14. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray.
  15. Place the long pieces of dough on a baking sheet (shape once again if you need to).
  16. Cover and let rise for about 25 minutes, or until doubled.
  17. Set oven to 375 degrees.
  18. Bake for about 22-25 minutes, or until dark golden brown.
  19. If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds.

Read more: http://www.food.com/recipe/kittencals-sub-sandwich-buns-133547#ixzz1XwgfstwQ


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