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.