Title: Schlotzsky's Sandwich Rolls
Categories: Bread Rolls Fake
Yield: 5 Or 6
| 1/2 | c | Warm water |
| 1 | tb | Sugar |
| 1 | pk | Rapid rise dry yeast |
| 6 | oz | Very warm milk |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda; softened in |
| 1 | tb | Water |
| 2 1/2 | c | 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). . 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 By
fatfree-request@fatfree.com on Jun 16, 1997