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Sub Buns — Six

Long, soft, made the morning you need them. Holds a sandwich without falling apart.

Makes

6 sub buns, about 8 inches each

Hands on

25 min

All in

2 h 30

Oven

190 °C (375 °F)

What you need

• 3½ cups (875 ml)all-purpose flour
• 1¼ cups (300 ml)milk, warm to the wrist
• ¼ cup (60 ml)butter, soft
• 1egg
• 2 tbsp (30 ml)granulated sugar
• 2¼ tsp (1 sachet)instant yeast
• 1½ tsp (7 ml)salt
• to finish1 beaten egg and sesame seeds

How it goes

1. 1

   Mix everything but the finishing egg into a soft dough and knead 8 minutes, until smooth.

2. 2

   Rise 60–75 minutes, until doubled.

3. 3

   Divide into 6. Flatten each into a rough rectangle, roll it up tight from the long side, and seal the seam by pinching. Roll it under your palms to an even 8 inches, tapering slightly at the ends.

4. 4

   Set them seam down on a lined sheet, well apart. Rise 40 minutes.

5. 5

   Brush with beaten egg, scatter sesame, and slash one shallow line down the length of each.

6. 6

   Bake at 190 °C (375 °F) for 18–22 minutes, until deep golden and hollow-sounding underneath.

A couple of things

• Rolling them tight is what gives a crumb close enough to hold a wet filling. A loose roll makes a bun that turns to paste.
• Spaced apart rather than crowded — these want a crust all the way around, unlike the dinner rolls.

Contains : wheat, milk, eggs