Best Kittencals Subsandwich Buns Recipes

KITTENCAL'S SUB/SANDWICH BUNS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• 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.

KITTENCAL'S HAMBURGER/BURGER BUNS

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.

SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)

Steps:

• Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
• Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
• Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
• Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
• Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until lightly browned, 10 to 15 minutes.

THIN SANDWICH BUNS

Steps:

• In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
• Let rise 30 - 45 minutes.
• Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky.
• Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
• Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.
• Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes.
• Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns.
• Edit Note: Since I first started making these I've made 2 changes. One is that I make them in muffin top pans sprayed with Pam. No cutting involved.
• The other thing is that I use oat fiber instead of the wheat bran. I ordered oat fiber online. It is NOT the same as oat bran and is in many things these days, so I decided to try it instead of wheat bran. It is very high fiber, few calories, and pleasant tasting. Just use in moderation. In this recipe I use only 1/4 cup. It is 5 calories and 26 grams of fiber for the 1/4 cup. Also, it is more mild tasting than the wheat bran.
• Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.

KITTENCAL'S CLASSIC CLUB SANDWICH

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!

KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS

Steps:

• Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
• Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
• Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
• Attach the kneader blade to the heavy duty stand mixer.
• In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
• In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
• After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
• Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
• Punch down the dough then divide into 10 even pieces then shape into balls.
• Place 5 balls in each pan (4 around the edges and 1 in the middle).
• Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
• Using your hands turn the balls to coat in the butter mixture.
• For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
• Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
• Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.

KITTENCAL'S CHICKEN CRESCENT ROLL CASSEROLE

Steps:

• Set oven to 350°F.
• Butter a casserole dish (any size to hold crescent rolls).
• In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
• Heat just until the cheese melts (do not boil).
• For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
• Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
• Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
• Season with seasoned salt or white and black pepper to taste.
• Unroll the crescent rolls.
• Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
• Drizzle a small amount of soup mixture on the bottom of the dish.
• Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
• Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
• Bake for about 30 minutes.

KITTENCAL'S SOFT SUB ROLLS RECIPE - (4/5)

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.