Mason County News
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Practical Baker
Hoagie Buns
Courtesy CD Kitchen
Wednesday, June 5, 2013 • Posted June 5, 2013

The original recipe for these delicious little rolls makes up 18 buns. I found that even if we ate them as fast as we could, with only two of us in the house, we couldn’t get them all eaten before they began to get stale! So, I halved the recipe and made up only 8 of them, and that was just about right. If you have a big bunch of friends and family coming over to eat with you, just double this recipe.


4 cups all purpose flour (divided)

1 package yeast (2 ¼ teaspoons)

1 ½ cups water, (divided)

1 tablespoon sugar

2 tablespoons vegetable oil

½ tablespoon salt


In a small bowl, put ½ cup of water, the yeast and the sugar and stir vigorously. Set aside for about 5 minutes.

In a large mixing bowl, place 2 cups of the flour, the salt, vegetable oil and the remaining 1 cup of water. Mix completely. Add the water/yeast/sugar mixture, and combine thoroughly.

Gradually add the remaining flour, mixing as you add each portion, until you’ve added enough to form a soft dough which pulls away from the sides of the bowl.

Dump dough onto a well floured surface and knead for 6-8 minutes, adding flour as you go along to ensure the dough ball does not stick to the surface.

Grease a large mixing bowl, place the dough ball in it and turn the dough to coat it with grease on all sides.

Cover and let sit for about 45 minutes.

Punch the dough down, then turn onto a lightly floured surface. Cut the dough into 8 equal sized pieces. Form pieces into oval or round shapes and place on a greased baking sheet, spacing them about 2 inches apart.

Cut a ¼ inch deep slit in the top of each piece; cover, and let sit for 20 minutes.

Turn oven on to 400 degrees. Bake for 15-18 minutes, or until golden brown.

Cool on a wire rack.

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