These Po’ Boy Sandwich Buns are an adaptation of the Chaston family French Bread and Scone recipes. They are delicious to make sandwiches with…or to just eat out of hand!
- 2 ¾ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 ½ cups warm water
- 3 ¾ cups bread flour
- 2 tablespoons olive oil
- ¾ teaspoon Kosher salt
- 1 egg
- 1 tablespoon water
- In a large bowl put yeast and sugar then wisk in warm water. Measure the water accurately. Warm it up for 5-8 seconds on high in microwave. Do not let it get hotter than 110 degrees. Let sit for 5 minutes until frothy.
- To yeast mixture, add 2 cups of flour, then put salt and oil on top of the flour. Mix with electric mixer until stringy, for about 2 minutes.
- Add ½ cup remaining flour and mix with electric mixer.
- Add remaining 1 ¼ cups flour then knead by hand until incorporated well and dough is smooth.
- Cover the bowl with a lid or plastic wrap. Let sit in a warm place until double in size.
- Punch dough down then dump it onto a floured surface. Divide into 12 similarly sized pieces. Shape into ovals about 4 inches long.
- Place on parchment paper lined baking sheet. Lightly lay a damp cloth over the rolls. Let rise until double in size. Beat an egg and 1 tablespoon of water with a fork in a small bowl. Brush egg wash on the tops of the buns.
- Preheat to 425 degrees. Put the buns in to bake and immediately turn oven down to 400 degrees. Bake for 13-16 minutes or until golden brown.