Kittencals Subsandwich Buns Recipe Foodcom

Steps:

• 1. Prepare a heavy-duty stand mixer fitted with a kneader attachment. Place about 3-1/2 cups flour in the bowl. Melt the shortening in the microwave; add to the bowl with the flour. 2. 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. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm. 3. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy. 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. 4. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel. 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). Punch down dough. 5. Cut into pieces (I usually cut into 6 pieces), and shape large balls. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier). Shape the dough into desired length for buns. 6. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray. Place the long pieces of dough on a baking sheet (shape once again if you need to). 7. Cover and let rise for about 25 minutes, or until doubled. Set oven to 375 degrees. Bake for about 22-25 minutes, or until dark golden brown. Note: 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. ~*~*~*~*~*~*~ REVIEWS: Great sub/sandwich roll recipe! I used our leftover bun for garlic cheese bread, and it was fabulous! The dough is so supple, and the finished product is slightly sweet - delish! There were great! I used them to make roast beef dip sandwiches and they were just perfect served fresh and hot. Easy to slice too! Thanks, Kittencal. This recipe was easy to work with and the buns tasted great. I made into 8 instead of 6. Have been wanting to make sub rolls, and this recipe was a success. Thanks so much. My son had his bologna and cheese with mayo (I know, I know but it's the only thing he will take for lunch right now) sandwich on these every day this week. I sliced and froze them after baking and made his sandwich each morning with the frozen bread. Thawed by lunch, but stayed cold and didn't get soggy. Thanks so much! For someone such as myself that is not experienced with working with yeast, I would say that this is a wonderful bun recipe, with easy to follow directions. I made this by hand, and the buns turned out so light and airy, I do believe I will keep making this recipe for a long time to come. Thanks! EXCELLENT!!!!!I don't know what else to say! These were so easy. The dough is like a dream, so soft and supple. They baked up beautifully. I put some poppy seeds on a couple, sesame on a few, and I am so happy with this recipe! Thanks, Kittencal! My DH was wanting his sandwiches on BIG buns and I have been looking for the perfect bun recipe so I tried these...WOW. I've found that recipe. They came out so soft, BIG, and chewy, with that lite and slightly crispy crust. I made 6 but let them rise an extra 1/2 hour(I think the room they rose in was a little too cold for them.). They were so light. Just the way we all like them.

Steps:

• Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
• In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
• Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
• Knead dough for 7-8 minutes.
• Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
• Knead the dough gently for 30 seconds with hands.
• Place dough in a large well-greased/oiled bowl.
• Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
• Punch down dough.
• Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
• Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
• Set oven to 375 degrees.
• In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
• Carefully brush the tops and sides of the buns with the egg/water mixture.
• Sprinkle with sesame seeds.
• Bake for approx.22 minutes, or until golden brown.

Steps:

• Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork.
• Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste.
• Cover with plastic wrap and chill for at least 2 hours (more is even better!).
• Divide onto bread slices with lettuce leaves and slices tomatoes.
• Delicious!

Steps:

• In a bowl crumble the ground beef with clean hands.
• Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
• Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
• Divide the ground beef into 6 equal patties (or make 8 small patties).
• Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
• Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
• Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
• Serve burgers in toasted buns with choice of condiments.
• TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.

Steps:

• For the meatballs; in a large bowl mix all ingredients together using clean hands (adding in a small amount more breadcrumbs only if needed to hold the mixture together).
• Shape into 15 meatballs then place on a baking sheet.
• Bake at 350°F for about 25 minutes or until the meatballs are completely cooked through.
• Meanwhile using a serrated knife slice the baguette in half lenghwise and remove some of the bread from the inside to make a "pocket" to hold the meatballs inches.
• In a small bowl mix the soft butter with garlic powder and 1/4 teaspoon salt, spread over the inside slices of both breads, then sprinkle with black pepper to taste.
• Place the bread inside the oven the last 4-5 minutes of the meatball baking time and bake until the bread is lightly toasted.
• In a medium saucepan warm the pasta sauce over medium heat.
• When the meatballs are cooked add them into the sauce and toss to coat.
• Spoon the sauce and meatballs over one slice of toasted baguette bread, then top with mozzarella cheese slices.
• Top with the other half of baguette slice.
• Cut into servings.

Steps:

• In a small bowl combine the mayo with mustard until blended.
• Spread about 1-2 teaspoons on one side of each slice of the 12 toasted bread slices.
• To assemble ONE sandwich; layer 1 slice of toast mayo-side up on a cutting board, then place a lettuce leaf on top of the bread, then one slice of cheese, then ham, then 2 slices tomatoes, sprinkle salt and lots black pepper over the tomatoes, then 1 slice toast (mayo-side down).
• Spread mayo mixture onto the top of the bread.
• For the top portion of the sandwich; continue to assemble the sandwich with a cheese slice on top of the bread, then turkey slices, then 2 slices bacon, then 1 lettuce leaf and then 1 slice of toast (mayo-side down) you should have 3 slices of bread for each sandwich (this is for 1 sandwich, continue making the remaining three sandwiches in the same manner).
• Cut EACH sandwich into 4 triangles, then secure with long toothpicks.
• Delicious!

Steps:

• Set oven to broiler heat.
• In a bowl mix tuna, mayo, lemon juice (or red wine vinegar) celery, green onions and parsley; mix well.
• Add in seasoned salt and lemon pepper to taste.
• Place the bread slices on a baking sheet and broil for 1 minute or until lightly toasted.
• Remove from heat, divide and spread the tuna mixture on top of each bread slice.
• Place one cheese slice over the tuna, then one tomato slice (you can use 2 tomato slices if your wish) then another slice of cheese on top.
• Return the layered bread to oven and broil for about 3 minutes, or until the cheese is melted.