Italian Herb and Garlic Sub Buns
Homemade sub buns for school lunch, weeknight dinner, meal prepping and busy families
Servings 6 buns
Calories 517kcal
Equipment
- 1 dough whisk helpful if not using stand mixer
Ingredients
- 1 ½ cup warm water
- 1 ½ tsp active dry yeast or instant yeast
- 1 tbsp honey or sugar (activates yeast)
- 4 cups flour organic, or 1:1 gluten-free flour
- 1 tsp salt
- ¼ cup olive oil
- 1 egg
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp parsley
- 2 tbsp parmesan grated
- ¼ cup mozzarella grated
- 4 tbsp olive oil for coating
Instructions
- In a large mixing bowl or stand mixer, activate the yeast by whisking it in with warm water and honey or sugar and letting it sit for 5-10 minutes, until foamy.
- Add in flour, salt, olive oil, and egg. Mix using a dough hook for 5 minutes, or kneed by hand until well combined and a dough is formed. Wet hands with cold water to avoid sticking while handling. Oil the bowl and place dough back in, cover with a lid or towel and let the dough rise for 1 hour, as it will double in size.
- Section dough into 6 equal parts (for 12" foot long subs) rolling and folding underneath on all sides to shape them. Place seam side down and spread a part on a baking sheet lined with parchment paper.
- Mix Italian seasonings with grated parmesan. Brush on olive oil on the tops of the buns, then sprinkle the seasoning blend. Top with shredded mozzarella and cover the entire pan with another baking sheet the same size (or use a towel or plastic wrap) and let rise for another 30 minutes.
- Bake at 350℉ for 25 minutes or until golden, and enjoy!
Notes
Store in an airtight container in the fridge to stay fresh up to 4-5 days, or in the freezer for 4 months.
Nutrition
Calories: 517kcal | Carbohydrates: 69g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 458mg | Potassium: 145mg | Fiber: 3g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg