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:
- Raspberry Cream Cheese Brioche Pockets from That Skinny Chick Can Bake
- Sweet Hawaiian Slider Buns from Try Anything Once
- Vienna Hoagie Buns from Magnolia Days
- Blackberry Buns from Cake Duchess
- Hamburger Buns from Ma Che Ti Sei Mangiato
- Spaccatini from Karen’s Kitchen Stories
- Focaccia Buns from A Baker’s House
- Homemade Pretzel Rolls from A Handful of Everything
- Macadamia Coconut Buns from Vintage Kitchen
#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!
Want to join the #TwelveLoaves group? It’s easy!
- 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!
- 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.
- Have your Twelve Loaves bread that you baked this June, 2013, and posted on your blog by June 30, 2013.
Recipe adapted from one in the Red Star Centennial Bread Sampler cookbook published in 1981 (currently out of print).