Submarine Buns

These buns are soft, fluffy and perfect for making your own sandwiches at home. In this recipe we show you how to make classic submarine buns completely from scratch, using simple ingredients. Freshly baked and light, they are ideal for your choice of submarines.

For the yeast in this recipe, we used Bruggeman Instant Dry Yeast, provided to us by one of our partners, Sosun Fihaara. Bruggeman Instant Dry Yeast is known for its high stability making it suitable for various baking techniques. Each box includes 5 sachets of 11 grams, making it easy to use in small recipes and store neatly.

Serving size: 2 sub rolls

Ingredients:

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

Instructions:

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!