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SCHLOTZSKY COPYCAT ROLLS




Source of Recipe


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List of Ingredients






Serves 5

1/2 cup lukewarm water

1 tablespoon sugar

1 package dry yeast

3/4 cup lukewarm milk

1/2 teaspoon salt

1/4 teaspoon baking soda, dissolved in 1/2 tablespoon warm water

2 1/2 cups all-purpose or bread flour, divided

Cooking spray

Cornmeal for dusting

Five 5-inch soup bowls or 1 1/2 -pound stew cans

In an 8-ounce measuring cup, stir together the water, sugar and yeast and let the mixture stand until it bubbles to the top of the cup.

In a medium bowl, combine warm milk, salt and soda-water mixture with 1 cup of the flour, beating with a wire whisk until smooth.

Beat in yeast mixture and then, switching to a sturdy spoon, the remaining flour. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved.

Spray the interior of five ovenproof 5-inch soup bowls or five 1 1/2 -pound stew cans with cooking spray and dust with cornmeal, shaking out excess. Drop dough by spoonfuls evenly into the bowls or cans.

Cover dough with wax paper or plastic wrap that has been sprayed with cooking spray; let dough rise for almost an hour. Toward the end of the hour, preheat oven to 375 degrees. Remove plastic wrap.

Spray tops of buns with cooking spray and bake on oven's center rack for about 20 minutes, or until golden brown. Remove to rack to allow rolls to cool in containers for 20 minutes, spraying tops with a little more cooking spray to keep crust soft. Remove buns from containers and let cool 1 hour before slicing and filling with sandwich meats and cheeses.

Nutritional analysis per serving: 262 calories, 1 gram fat, 53 grams carbohydrates, 9 grams protein, 3 milligrams cholesterol, 297 milligrams sodium, 2 grams dietary fiber, 5 percent of calories from fat.


Recipe