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SCHLOTSKY’S ROLLS




Source of Recipe


CopyKat


List of Ingredients




1/2 cup water lukewarm
1 tbsp. sugar
1 pkg. active dry yeast
3/4 cup milk lukewarm
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups bread flour
yellow cornmeal stone-ground



Recipe



In an 8 oz. measuring cup, stir together water, sugar and yeast and let mixture stand until it bubbles to top of cup. Dissolve baking soda in 1/2 tbsp. 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 in a 375 oven about 20 min. or until golden brown. As rolls cool 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.