I’ve been having a bit of food nostalgia for a sub shop in my home town. I was a sub fiend in my teen years; I’d try anywhere that I could get a veggie sub. I ate them so often that it became a joke between a cousin and me. Of course I had some favorite places, and I decided to try to recreate a vegan version of my beloved sub sandwich. The key difference in the sub shops was their breads and their Italian dressings. B- is going to handle the dressing component of this adventure, and I’m here to tackle the bread.
This recipe isn’t difficult, but it does require a bit of time. It has a starter which needs to sit overnight and has almost two and a half hours of rising time. They bake for about twenty minutes. So you need a bit of forethought when making these.
While these sub rolls are delicious, they are not the sub bread of my dreams. I was thinking of something softer all around and these are more baguette-like. Maybe I just need to make a standard bread dough and shape it into sub rolls? I’ll work on it, but in the meantime, this recipe still creates a great sandwich bun.
If you’re curious, our subs consisted of homemade Cashew Ricotta (to replace the cheese), avocado, carrot, red bell pepper, tomato, and shredded lettuce. Oh, and B-’s homemade dressing.
Happy baking, friends!
Yield: 6 rolls
- 3/4 cup unbleached all purpose flour
- 1/2 cup lukewarm water
- 1/8 teaspoon active yeast
- 2 teaspoon active yeast
- 2/3 cup lukewarm water
- 2 3/4 cup unbleached all purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon turmeric (optional)
- 2 teaspoons sesame seeds (optional)
- 1/2 teaspoon Ener-G egg replacer
- 4 teaspoons water
In a small bowl, combine the starter ingredients. Cover and let it set at room temperature overnight.
In a large mixing bowl or the bowl of your stand mixer, combine the starter and the remainder of the dough ingredients. Mix, then knead by hand, or with your mixer. Your goal is a smooth, elastic dough. Mine was a bit stiffer than I thought it should be, but the result was still good.
Place the dough in a lightly greased bowl. Cover and allow to rise at room temperature for 45 minutes. Gently deflate the dough, turn it over, and allow to rise another 45 minutes, for a total of 90 minutes rising time.
Turn the dough out onto a lightly oiled work surface. Using a dough cutter or knife, divide the dough into six pieces.
Roll the dough balls into cylinders about 4 1/2 inches long. Flatten the cylinders slightly; this will allow the dough to rise a bit more evenly.
Lightly greased a baking sheet (or line with parchment paper). Cover and allow to rise about 45 minutes, until doubled in bulk. While they’re rising, preheat the oven to 425°F.
Mix up “egg” wash. Brush the rolls with the fake egg mixture.
Bake for 20 to 25 minutes.
Remove the rolls from the oven and transfer them to a rack to cool.
Optional: Brush with oil or vegan butter to create a slightly softer crust. Store at room temperature.