Vienna Hoagie Buns for #TwelveLoaves

by Renee on June 1, 2013

Vienna Hoagie Sandwich Buns | Magnolia Days

Bread is an essential part of a sandwich. The type of bread can define what kind of sandwich. Such is the case with a sub (or submarine). Subs are near and dear to me. They are special in that I rarely make them at home. My idea of getting fast food is stopping by the local deli to get one. That has changed recently after I baked Vienna Hoagie Buns.

Why did I bake these buns? It is for the June Twelve Loaves challenge. As I was baking I thought about my recent post on Brötchen and sharing German food. Well, this is close because Austria is next door. I don’t think these are a traditional Austrian recipe, only that they are a type of roll or bun. They have a “chewy” inside and a semi-hard outside. They are not hard or as crunchy as Brötchen. They make a wonderful sub sandwich.

What sandwich did I make with these buns? Well, it’s kind of funny because it was quite German. I grilled bratwurst and made braised sauerkraut. I sliced open the buns and stuffed them with some mustard, a bratwurst, and topped it with sauerkraut. We feasted on them along with potato chips. It was a great meal and one I could have again and again. My next homemade sub will probably be Dagwood-style with lots of meats, cheeses, and toppings.

May Twelve Loaves is all about summer buns. They can be sweet, savory, big, or small. Take a look at what the talented bakers have to share:

#TwelveLoaves June: Summer Buns. Summer is all about lazy mornings and easy lunches. Outside barbecues and lots of grilling! Share your favorite summer bun recipe (sweet or savory). Let’s get baking!

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Want to join the #TwelveLoaves group? It’s easy!

  1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
  2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
  3. Have your Twelve Loaves bread that you baked this June, 2013, and posted on your blog by June 30, 2013.

Happy Baking!

Vienna Hoagie Sandwich Buns

2 hours

Makes 8 buns

Vienna Hoagie Sandwich Buns

  • 5 1/2 to 6 1/4 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 1/4 cups water
  • 1 cup whole milk
  • 1 tablespoon shortening
  • 1 egg white
  • 1 tablespoon water

In the bowl of a stand mixer, combine 2 1/2 cups flour, yeast, sugar, and salt. Whisk to combine.

In a small saucepan, heat 1 1/4 cups water, milk, and shortening until 120 to 130 degrees F. (Shortening will not melt)

Add warm liquid to the bowl and stir to combine. Place bowl on stand mixer with the flat beater. Add 1 cup of flour and mix on medium-low speed for 3 minutes.

Switch flat beater to dough hook. Turn mixer to speed recommended for using the dough hook. Gradually add enough remaining flour to make a firm dough.

Knead with the dough hook for 4 to 5 minutes. While dough is kneading, grease a large bowl.

Turn dough out on a lightly floured surface and hand knead a few times until the surface is smooth and elastic.

Place dough in the greased bowl and turn to coat surface. Loosely cover with plastic wrap or a tea towel.

Let rise in a warm place (72 - 75 degrees F) until doubled, about 1 hour.

While the dough is rising, grease two baking sheets.

Punch down dough. Divide into 8 equal pieces (recommended to use a scale).

Roll or pat each piece to an 8- X 4-inch rectangle. Start with the longer side and roll up tightly while pressing dough into roll with each turn. Pinch edge and ends to seal.

Place buns on the cookie sheets, 4 per sheet and spaced equally apart.

With a serrated or very sharp knife, cut 2 to 3 slashes across the top of each bun.

Cover buns with a tea towel and let rise until double, about 20 minutes.

Pre-heat oven to 425 degrees F. In a small bowl, whisk together the egg white and 1 tablespoon of water to make an egg wash.

Brush egg wash on tops of buns.

Bake buns for 15 to 20 minutes, until golden-brown. Rotate buns half way through baking for even browning.

Remove buns from cookie sheets and cool on a wire rack.

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Recipe adapted from one in the Red Star Centennial Bread Sampler cookbook published in 1981 (currently out of print).

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{ 34 comments… read them below or add one }

Liz June 1, 2013 at 6:01 am

Yup, I’d love grilled brats and sauerkraut on your Vienna hoagies. They look bakery perfect!

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Renee June 3, 2013 at 12:12 pm

Thanks Liz!

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Holly June 1, 2013 at 10:00 am

My first thought when I saw your beautiful photo was that I’d love these with the sausages I have thawing for dinner tonight. Great summer meal!

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Renee June 3, 2013 at 12:12 pm

Great minds think alike!!

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Karen @ Karen's Kitchen Stories June 1, 2013 at 1:28 pm

Renee, that sandwich sounds amazing, and your rolls are so perfect! I can never get the slashes to align like that! Beautiful.

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Renee June 3, 2013 at 12:11 pm

All the buns may not have aligned slashes but they are close. It’s in the way you hold the knife I think. Still learning though.

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foodwanderings June 1, 2013 at 7:53 pm

Renee, these hoagie buns look perfect. Love that you slathered mustard on it, grilled a bratwurst, and topped it with sauerkraut. Yum!

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Renee June 3, 2013 at 12:10 pm

Thank you Shulie! It was the first thing that came to mind when I baked these buns.

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The Ninja Baker June 1, 2013 at 8:47 pm

Perfection, Renee! Wowee. Hats off to you dear professional photographer and baker =)

P.s. The sausage and sauerkraut sounds like a perfect taste combo with your beautiful bread.

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Renee June 3, 2013 at 12:09 pm

Thank you so much Kim!

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Paula @ Vintage Kitchen Notes June 2, 2013 at 7:22 am

The filling is just perfect Renee and it makes me hungry! Though I`ve never roasted sauerkraut, I can very well imagine it. We have used a similar dough her for hot dogs and regular ham and cheese sandwiches. Great addition to my bread recipes.

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Renee June 3, 2013 at 12:09 pm

Thanks Paula. You have to try braised sauerkraut sometime. It really makes a difference over plain out of the package or jar.

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Lora @cakeduchess June 2, 2013 at 11:38 am

Such gorgeous hoagie buns. I am craving your amazing sandwich right now. It actually sounds like the only way I’d want to make your buns-perfect! Thank you for all you do with Twelve Loaves, Renee!

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Renee June 3, 2013 at 12:06 pm

Thanks Lora! I could have all kinds of sandwiches with these buns.

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Kayle (The Cooking Actress) June 2, 2013 at 3:44 pm

Ahhhhh these would have been PERFECT the other day when I was making meatball subs!

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Renee June 3, 2013 at 7:21 am

Oh yes! Meatball sub would be awesome with these buns.

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Sarah | Curious Cuisiniere June 2, 2013 at 5:32 pm

Such beautiful hoagie buns!

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Renee June 3, 2013 at 7:19 am

Thanks Sarah!

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Rossella June 3, 2013 at 3:12 am

Austrian and German breads are among my favourites. During our bike holidays along Danube in Austria or the Romatische Strasse in Bavaria, I had the opportunity to taste many of then. I really want to try your bread with bratwurst.

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Renee June 3, 2013 at 7:18 am

Thanks Rossella!

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Sarah June 4, 2013 at 4:25 am

Those look delicious and perfect ! I can’t wait to try them.

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Renee June 6, 2013 at 12:26 pm

Thanks Sarah!

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Krista Low June 4, 2013 at 9:23 am

When we are full swing in the sports seasons we have a lot of sandwiches for dinner. I try to change them up a bit and this hoagie bun recipe will be a pleaser I know! Krista @ A Handful of Everything

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Dionne Baldwin June 6, 2013 at 6:53 pm

I am so excited to see this hoagie recipe! Good buns are essential for every sandwich or bratwurst adventure! That sounds so good, I love grilled bratwurst inside a bun. The Dagwood is a good idea too! Thanks for sharing these.

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Kim Bee June 6, 2013 at 9:29 pm

I totally dig this recipe. They turned out beautifully.

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Renee June 8, 2013 at 10:51 am

Thanks Kim! I have to admit I didn’t pinch the edges good enough on a couple of them and they have a small flap. Those are definitely not in the photo. They are still good anyway.

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Laura@bakinginpyjamas June 9, 2013 at 10:55 am

These look lovely. Good job for this month’s theme.

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Renee June 15, 2013 at 7:39 am

Thanks Laura!

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Chris June 18, 2013 at 4:51 pm

Quite a strange name, but they look very good. By the way, I like my Brötchen rather soft. The hard ones somehow give me a pain in the mouth. However, tastes differ.

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Renee June 19, 2013 at 8:08 am

I have not had soft Brötchen. Interesting. I’ll have to see if there are any soft ones next time I visit Germany and give them a try.

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Kayle (The Cooking Actress) June 20, 2013 at 11:48 am

Heya! Do you think if I subbed butter in for the shortening it would be ok or that it would completely mess it up?

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Renee June 20, 2013 at 1:42 pm

I don’t think it would completely mess it up. There would be a bit of a flavor change. Also, there is water in butter so you might want to increase it slightly and adjust the liquid amount too.

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Kayle (The Cooking Actress) June 20, 2013 at 4:06 pm

Mmm good idea. I’m also debating how difficult this’ll be without a stand mixer (I know I know, I neeed one) haha

Renee June 21, 2013 at 2:17 pm

It will take more time and “elbow grease” for the kneading. It can be done.

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