I need a sub bun recipe. I want light and flufffy sub buns.?

I would like a recipe for light and fluffy (not Dense) sub bun recipe.I need a sub bun recipe. I want light and flufffy sub buns.?
I assume you have a bread maker or are ready for a workout:


If you prefer plain rolls, omit onion ingredients.';


Soft Onion Sandwich Rolls





INGREDIENTS


3/4 cup lukewarm milk


5 tablespoons lukewarm water


3 tablespoons butter, softened


1 1/2 teaspoons salt


3 tablespoons white sugar


1 teaspoon onion powder


3 tablespoons dried minced onion


1/4 cup instant potato flakes


3 cups all-purpose flour


1 (.25 ounce) envelope active dry yeast


1 egg white


1 tablespoon water


1/4 cup dried minced onion


DIRECTIONS


Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.


When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.


Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.


Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.I need a sub bun recipe. I want light and flufffy sub buns.?
Kittencal's Sub/Sandwich Buns





3/4 cup warm water


1 teaspoon sugar


2 tablespoons dry yeast (use 2 tablespoons yeast, even 1-3/4 tbsp will do fine)


1/4 cup Crisco shortening, melted


1 cup full-fat milk


1 1/2 teaspoons salt


4 tablespoons sugar


4 cups all-purpose flour (more as needed)





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.

vista