Hoagie Buns
Fresh from the oven, these homemade buns provide a delicious and convenient way to serve my beef.—Betty Sitzman, Wray, Colorado
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 3 cups warm water (110° to 115°), divided
- 2 tablespoons sugar, divided
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 8 to 8-1/2 cups all-purpose flour
Reviews
These are awesome and very versatile rolls. I give them an egg wash and sprinkle them with sesame seeds and use them for submarine sandwiches. I've also used them for italian beef and they don't fall apart.
These were perfect! I halved the recipe, and used these buns to serve my slow cooker pulled-beef. They stood up to the juices, melted cheese, and slaw that I serve it with, without the roll itself being too heavy or dense. I will definitely make these again!
I will definitely be making these again! These were so good and easy to make. I followed the recipe exactly, cutting it in half.
This is a great recipe that is so versatile. I've made hoagie buns, hamburger buns, hot dog buns, and a loaf of bread with it. It's simple and tastes really good. Besides, nothing beats the smell of home-made break baking in the oven.
I have made this recipe dozens and dozens of times for parties, graduations, and just to serve as rolls. I add some powdered milk powder to the recipe to help keep them a little more moist. My favorite bun recipe!
This is what I was looking for and it's so Easy....The taste was Fantasic.....Great for French Dips.......Thank You!!!
Very simple and great taste, added a some whole wheat flour.
These turned out delicious! Simple and tasty!
Very good!
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