Rosa Cooking

Domaci Hoagies, Heroes, Subs, Grinders, ....

All of these are names for oblong sandwich pastries, and those slightly better sandwiches, which means that it is full of good cold cuts, fine cheese and definitely a good coating. So what is the difference between them - literally none, they are all names for the same pastry, it just depends on which part of the USA you live in. There are other names (torpedo, zeppelin, ... etc), but it doesn't matter so much, it's important that these pastries are really delicious and I like to use them for sandwiches, and since I don't buy them now, of course I have to make them at home .

Preparation steps

  • Mix warm water, yeast and sugar and leave on warm to make a foam. In a mixing bowl, mix the egg, milk and oil well, set aside until use. In a large bowl, sift the flour and salt, make a depression in the middle, then make a yeast foam and a mixture with milk, knead a soft dough, transfer it to the work surface and continue to knead for another 5 minutes. Return the dough to the bowl and cover with plastic wrap and a linen towel, then leave on warm to double in volume for about 45 mins.
  • Transfer the risen dough to the work surface and divide it into 10-12 parts (depending on how many pastries you want), roll each part into a cube 15x15 cm, then roll the dough like a strudel and firm the edges well. Place the shaped pastry on a baking sheet lined with baking paper on the joined side. Cover with a towel and leave on warm for 30 minutes.
  • Coat the risen pastries with egg white and sprinkle with sesame seeds if you wish, then cut each pastry in 3-4 places obliquely or once longitudinally. Transfer the pastries to a preheated oven at 220 degrees, then immediately reduce the temperature to 190 degrees and bake the pastries for 15-18 minutes until nicely browned and baked.
  • Transfer the baked pastry to a cooling rack and allow to cool, freeze the excess if desired.

Tags

bread buns

You might also like...

Bread with olive oil

With great taste, olive oil bread is adorned with the same nutritional value. You need wholemeal flour for it, and the other ingredients do not deviate from the usual ones. Anyway, prepare for a pleasant surprise. The recipe was tried and adapted according to the original recipe of Mrs. Snježana Ibrišagić from the Panino bakery in Varaždin.

Cheesecake (Pinca)

Cheesecake, pinca, or Easter cake is a traditional Easter bread that is carried for blessing or given to guests as a sign of good wishes; try to prepare it according to our recipe in which we added a little brandy to it.

Croquettes with sausages

This convenient dish will be recognized by everyone as very unusual and gourmet. It's worth the effort.

Hearts made of wholemeal flour

Salty pastries are welcome on all occasions. Try this one made of wholemeal flour which, depending on the occasion, you can shape into hearts, pretzels, rolls ...

Libum - sacrificial bread

Libum is a sacrificial bread or loaf that was offered to the spirits of ancient Roman houses on certain occasions and celebrations. There are many versions of this recipe, and certainly the most famous is the one written by M. Portius Caton - De Agricultura. Although it has been adapted for preparation in a modern oven, the taste has not lost its originality.

Parisian croissants

From now on, you can prepare these crispy and layered desserts, almost the most recognizable symbol of French cuisine, in your own kitchen. The preparation is a bit more demanding, but it will all be rewarded with excellent taste and enjoyment that you can repeat!

Potato crisps

Potato crisps

Hrustavci is an excellent side dish to meat dishes, and for smaller meals it will go well with a seasonal salad. Add herbs, finely chopped bacon or almonds to change their taste.