Po' Boy Sandwich Buns: Nature Boy

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 just eat out of hand!

While eating a Po' Boy Sandwich I always think of "Nature Boy" sung by Ella Fitzgerald.  This version also has Joe Pass on guitar!

Chaston’s Po' Boy Sandwich Buns 

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

1. 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 F.  Let sit for 5 minutes until frothy.
2. 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.
3. Add ½ cup remaining flour and mix with electric mixer.
4. Add remaining 1 ¼ cups flour then knead by hand until incorporated well and dough is smooth.
5. Cover the bowl with a lid or plastic wrap.  Let sit in a warm place until double in size.
6. Punch dough down then dump it onto a floured surface.  Divide into 12 similarly sized pieces.  Shape into ovals about 4 inches long. 
7. 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.
8. 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.

Scones!

My family loves scones!  My older brother makes them better than anyone else in the family.  He is a scone master!

Because this is another recipe that requires oil, I warn you to always be careful and follow safety instructions when cooking with oil in your deep fat fryer.

When making a yeast bread, which this is, the yeast needs warm water to activate.  When I think "water" I remember Eva Cassidy's rendition of "Wade in the Water!"

SCONES

6 cups flour
3 tablespoons sugar
1 tablespoon salt
1 tablespoon quick rise yeast
2 cups water, warm
1/3 cup oil

Prepare a clean countertop by washing with hot water and soap.  Dry.

In a standing mixer bowl hand stir together 3 cups of flour, sugar, salt, and yeast.

Add warm water.  Let sit for 10 minutes.

Add oil.  Attach bowl to mixing stand and beat on high for three minutes or until dough is stretchy.

Gradually add the remaining 3 cups of flour and mix with dough hook or by hand incorporate the remaining flour by kneading the dough on the prepared clean counter.  Dough should still be moist.

Place dough smooth side up in the mixing bowl.  Cover with waxed paper.  Let rise in a warm place.

Divide dough in half on prepared clean counter.  Roll each dough half into a 1/2-inch thick rectangle.  Cut into 2 x 2 inch squares.  Let cut dough sit for 10 minutes.

Heat canola oil in deep fat fryer, following directions for proper use.  Lightly set scone squares in preheated oil.  Turn over after about 30 seconds.  Removed and drain on paper towels.  (If the oil is too hot, the scones will be dark on the outside and raw on the inside.  The temperature of the oil is variable so find a setting that fries the scones golden brown and cooks them thoroughly!)

Serve with jam and honey butter.

To make honey butter, combine equal parts softened butter and honey.  Add more of either to suit your own taste.