Submarine Buns
Soft, airy submarine buns with a crispy crust, perfect for sandwiches or hot dogs. Their mild flavor and fluffy texture make them ideal for family meals or gatherings.
Ingredients
Instructions
- Mix yeast, 1 cup of warm water, and 1 tablespoon of sugar in a bowl and let it sit until frothy.
- Add remaining ingredients: cold water, flour, and sugar, then mix well to form a dough.
- Let the dough rise until doubled in size, about 1 hour.
- Knead the dough briefly, then cut out with a Spam can or cutter into 1/2-inch thick rounds.
- Stretch the dough pieces, let rise again until puffy, then brush with melted butter.
- Bake in a preheated oven at 375°F (190°C) until golden brown, about 15 minutes.
- Cool the buns upside down before serving.
Tips & Substitutions
For best results, ensure your yeast is fresh and active; if it doesn't foam after mixing with water and sugar, start over. If you don't have enough flour, you can substitute whole wheat flour for half of the all-purpose flour. Try adding herbs or garlic powder to the dough for extra flavor. Serve with your favorite fillings, like meats or roasted vegetables, for a complete meal.
Serving Suggestions
These submarine buns are perfect for sandwiches; fill them with deli meats, cheeses, or roasted vegetables. They pair beautifully with Fruited Ambrosia for a refreshing side. Consider serving with a light salad or dipping them in soup. You can also use them for sliders at parties.
Storage & Reheating
Store leftover submarine buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Submarine Buns contains roughly 1450 calories, with 5g protein, 19g carbohydrates, and 150g fat. Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use the same amount and skip the proofing step; just mix it directly with the dry ingredients. Your buns will still rise beautifully and have a great texture.
How can I achieve a softer bun?
To achieve a softer bun, consider adding an egg or a tablespoon of milk to the dough. Additionally, ensure not to over-bake them, as this can lead to a crusty texture. Brushing with butter after baking also helps maintain softness.
What can I do with leftover buns?
Leftover submarine buns can be repurposed in many ways. Use them for garlic bread by spreading butter and garlic on them, or make croutons for salads. You can also slice them up and toast them for breakfast with eggs or spreads.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).