Reuben Buns – Recipe

About a week ago, I decided to treat my husband to a batch of my Buffalo Chicken Buns. Cooking with wheat flour is a rare occasion in this house… partially because breathing it in makes me miserable for a day or two, and partially because the cleanup (allergens!) is such a pain.

This weekend, I took advantage of having procrastinated on that cleanup, to finally make a recipe I’d thought up for him, and hadn’t gotten around to actually *making*. Going on the theme of a cinnamon bun inspired savoury roll, this one is based on one of Porter’s favourite sandwiches: The Reuben.

The dough is flavoured like a rye bread, while still being soft enough to be appropriate for this application. The filling consists of traditional Reuben fillings: Corned beef, sauerkraut, and Swiss cheese, and the finished bun is drizzled with Thousand Island (our preference) or Russian (traditional) dressing.

As he’s not able to eat beef or pork anymore, I had to substitute fake pastrami from The Herbivorous Butcher, which worked well for his needs.

It’s a fun – and convenient – take on a sandwich. One batch of this made his work lunches for the week, all individually wrapped and ready to go. Unlike sandwiches made ahead, these do not get soggy, so long as you drain the sauerkraut well.

In other news, development and photography for More Than Poutine is coming along very well! We have just a little more than 3 weeks left in the campaign, and we’re working on our first stretch goal – adding more recipes. Be sure to check it out, back the campaign, and share it with your friends!

Reuben Rolls
Makes 6 giant buns

1 3/4 cups warm – not hot! – water
4 tsp yeast
1 Tbsp brown sugar
2 1/2 cups all purpose flour
1 cup Rye flour
2 Tbsp Caraway seeds
2 tsp salt

2 cups finely shredded Swiss cheese
1/2 lb corned beef
1-2 cups WELL DRAINED sauerkraut

Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.

In a large mixing bowl, combine flours, caraway seeds and salt. Pour in yeast mixture, stir well to combine. Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
(OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)

Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm place for one hour, or until doubled in size.

Once dough has doubled in size, roll out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.

Scatter half of the cheese across the rolled dough, avoiding the very edge of the rectangle. Evenly layer corned beef over cheese, again avoiding the very edge. Scatter drained sauerkraut over meat, top with remaining cheese.

Starting with one of the shorter edges, tightly roll the dough up. Generously grease or spray a 9x 13″ baking pan.

Using a very sharp knife, slice the roll into 6 even rounds. Carefully place each roll into the pan, spacing them evenly.

Cover pan with plastic wrap, allow to rise one more time – about an hour. While waiting for the buns to rise, heat oven to 375F.

Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.

Allow to cool for a few minutes, if you’re patient. Serve hot, preferably with a drizzle of Thousand Island or Russian dressing! (Hey, the whole idea was themed around cinnamon buns, may as well continue that thought in serving them!)

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