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Schlotsky's Rolls
1/2 c water -- lukewarm
1 T sugar
1 pk active dry yeast
3/4 c milk -- lukewarm
1/2 t salt
1/4 t baking soda
2 1/2 c bread flour
1 yellow cornmeal --
1 stone-ground
In 8 oz. measuring cup, stir together first 3 ingredients and let
mixture stand until it bubbles to top of cup. Dissolve baking soda
in 1/2 Tbs. warm water. In medium bowl, combine warm milk, salt and
soda-water mixture with 1 cup flour, beating with wire whisk until
smooth. Beat in yeast mixture and then remaining flour, switching to
sturdy spoon. Batter should be thick and sticky but smooth, with all
flour thoroughly dissolved. Put dough in 2 small pie pans that have
been sprayer with non-stick spray and dusted with cornmeal. Cover
with wax paper or plastic wrap that has also been sprayed. Let rise
about an hour.
Remove plastic wrap and discard. Spray tops of buns with non-stick
spray and bake on center rack at 375F about 20 min. or until golden
brown. As rolls cool in containers on rack for 20 min., spray tops
with more non-stick spray to keep crust soft. Let cool 1 hour before
slicing and filling with sandwich meats and cheeses.
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