Schlotzsky's sandwich rolls

Yield: 5 Servings

Measure Ingredient
½ cup Warm water
½ teaspoon Salt
1 tablespoon Sugar
¼ teaspoon Baking soda; softened in 1 tb Water
1 pack Rapid rise dry yeast
6 ounces Very warm milk
2½ cup Flour

In large mixing bowl combine warm water, sugar and yeast. Let stand about 5 minutes till very bubbly. With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough. Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved. Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter). OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-½ lb Dinty Moored Stew, insides also dusted in cornmeal. Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down. Let raise almost an hour or till above rim of bowls or cans. Discard Saran pieces. Bake on center rack of 375~ oven about 20 minutes or till golden brown. Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft. TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden. Then fill with lettuce and assorted lunchmeats and cheese or sandwich fillings. Source: Gloria Pitzer's Less Fat Cookbook for 1994/95.

By Denise Rounds <rounds@...> on Jun 24, 1996.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 21, 98

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