Submarine Buns
Soft, fluffy and made entirely from scratch, these submarine buns turn a homemade sandwich into something worth planning around. The method is straightforward and the ingredients are simple. The rise comes from Bruggeman Instant Dry Yeast, one of the baking staples we distribute. It is prized for its stability across different baking techniques, and each box holds 5 sachets of 11 grams — easy to portion for a small bake and easy to store. Serving size: 2 sub rolls
Ingredients List
- For the dough
- ¾ cup lukewarm milk
- 1 sachet Bruggeman Instant Dry Yeast (1 tbsp/11g)
- 1 ¾ tsp sugar
- ¾ tsp salt
- 1 tsp melted unsalted butter
- ¾ tsp neutral oil
- 2 cups flour
- ½ tbsp hot water
- For the topping
- 1 egg yolk
- ½ tsp sesame seeds
Step-by-Step Method
- 1
Into a large bowl add ¾ cup lukewarm milk, 1 sachet Bruggeman Instant Dry Yeast (1 tbsp / 11g) and 1 ¾ tsp sugar. Briefly mix using a fork and let it sit for 8-10 minutes. At this point the yeast will be foamy, which means the yeast is activated.
- 2
Then add in ¾ tsp salt, 1 tsp melted unsalted butter, ¾ tsp neutral oil and mix using an electric hand mixer with the kneading hook (spiral hook) attachment for 10 seconds at a low speed or until combined.
- 3
Gradually add 2 cups flour into the mixture. First add 1 cup and mix everything together for about 30-40 seconds. Once mixed well, add the remaining flour and mix for another 40-50 seconds or until well incorporated.
- 4
Once all the flour has been incorporated, continue mixing for another 3-4 minutes. At this point the dough should be holding together and it will be slightly dry. Add in ½ tbsp hot water and continue mixing for another 20-30 seconds. Now cover the bowl with a kitchen towel and let it rest for 15 minutes.
- 5
Then remove the dough onto a flat surface and knead for about 6-8 minutes.
- 6
Divide the dough into two equal parts (about 230 grams each). Form both pieces of dough into balls and place them in a large bowl. Cover with a clean kitchen towel and let it rest for 15 minutes.
- 7
Transfer the dough ball onto a flat surface. Using a rolling pin, roll the dough ball into an 8x8 inch square. Starting from the edge close to you, fold about a ½ an inch and tightly roll the dough up and pinch the seams together. Using your palms, gently stretch the dough log to make it about 11-12 inches long. Repeat this with the other dough ball as well.
- 8
Line a large baking sheet with baking paper. Place the dough logs in the baking sheet leaving about 4-5 inches in between. Brush the tops of the rolls with water and cover with a clean kitchen towel. Let it rise for 30 minutes or until soft and puffy.
- 9
In the meantime, pre-heat the oven to 190 degrees Celsius for 10 minutes.
- 10
Now to prepare the egg wash, crack 1 egg and separate the yolk into a bowl. Mix the yolk with a fork. Set it aside.
- 11
Once the dough rolls are done resting, brush each roll with some egg wash and sprinkle ½ tsp sesame seeds on top of both.
- 12
Bake for 18-20 minutes at 190 degrees Celsius or until the top of the rolls look golden brown.
- 13
Once the rolls are done baking, let them sit in a large plate to cool off completely for 15-20 minutes. Now your submarine buns are ready!
