Dill Sub Buns (or country white bread)

Here's just a slightly different recipe than I usually use for sub buns.

I have a recipe for Amish Bread & Country White Bread that are identical except one calls for vital wheat gluten & the other calls for an egg. This is the one that calls for an egg. Plus I had a bunch of dill I just picked from the herb garden so I added a few tablespoons of fresh minced dill.

Here is how I roll them out for longer sub buns. This recipe made 7, plus a small sized one for our 6 year old. Actually, it could have made 8. The buns in the darker tray in the back were a little big. That dark cookie sheet in the back is really old, at least 40 years old anyway. LOL I remember making chocolate chip cookies on it when I was growing up & it was an older one even back then. My mom gave it to me way back, like back in my 20's, & it is one of my favorite. You can see all the lines on it from cutting pizza on it over the years.

Here they are baked. You can see the ones on the tray on the right are a bit too big. I need to remember to make them smaller, actually, I need to make them long & thin like the picture above. That tray turned out nice.

And here's the sandiwch, we had polish sausage sandwiches that night, along with homemade (KFC copy cat) cole slaw. It was so good! Some resteraunts actually serve cole slaw on top of sausage sandwiches. My husband did this and really liked it like that, I like my cole slaw on the side.

Dill Sub Buns (or Country White Bread)

1 C. plus 1 T. warm water
1 egg
4 1/2 t. olive oil
3 1/2 C. bread flour
1/4. C. sugar
1 1/2 t. salt
2 1/4 t. yeast
2 T. fresh dill, minced (optional)

Stir together the water & yeast & set aside. Mix remaining ingredients. Add the water/yeast mixture. Knead with dough hook on mixer for 3 or 4 minutes on low. Or, hand knead for 8-10 minutes. Add a bit of olive oil to a bowl, add dough & turn to coat. Cover & set in warm place for 90 minutes. Punch down. Put in greased bread pan for bread, or for sub buns roll them out long & skinny & place on greased cookie sheet. Cover & rise until doubled, about 45 minutes or so.

For bread, bake about 30 minutes. For sub buns (or even hamburger buns) bake about 15 minutes or so.

I found this picture when I made it as Country White Bread last fall. (Served with light brown beef stew that I haven't posted the recipe for yet.)

Homemade Hamburger Buns (or Amish Bread)

Here's a nice white bread. My recipe card calls it Amish Bread. I have another recipe that's exactly like it except it calls for an egg instead of vital wheat gluten, & it is called country white bread. Both recipes make a nice loaf of bread.

A few weeks ago I had some chicken thawed to make chicken sandwiches. We have two favorites for chicken sandwiches, they are Bacon Chicken Sandwiches & Cajun Teriyaki Chicken Sandwiches. I didn't have any hamburger buns. I had been meaning to try making my own, so here was my chance.
I made the recipe for Amish Bread & after the 90 minutes rise, I rolled the dough into balls. I made a few different sizes, but found that bigger than a golf ball but a little smaller than a tennis ball worked really well.
I covered them & let them rise till double, about 45-60 minutes & then baked them for 15 minutes or so.
Wow! They are so good! I can't even describe how much tastier these are than store bought buns. And really, it wasn't hard to make them AT ALL. I've made them a few times now. We've had them with grilled hamburgers too.
Here's my chicken sandwich with this bun (with oven fries).

They also make great sub buns. My husband said it was the best sub bun he's had yet.
Here it is with a steak sandwich.

Go ahead and make your own buns, you'll be glad you did!

Homemade Buns

1 C. plus 1 T. warm water
4 T. olive oil

3 T. sugar

1 t. salt

3 1/4 C. bread flour

2 t. yeast

3 t. vital wheat gluten (my other recipe does not call for this, but calls for 1 egg)

Stir the yeast into the water & set aside.

Combine other ingredients. Add the water/yeast & stir until blended. If too sticky add a little flour, if too dry, add a few drops of water. Kneed for 8 minutes or so, or use your dough hook on your mixer for a few minutes. Put dough in bowl with a little olive oil. Toss dough to coat, cover & set in warm place to rise for 90 minutes.

Punch the dough down & kneed it a few times on a floured surface. Form into balls for hamburger buns or into a long roll (6 or 7 inches) for sub buns. Cover & let rise 45-60 minutes.

Bake in 350 degree oven for 15 minutes or until lightly brown.

Enjoy!