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      1/2 cup lukewarm water
      1 tablespoon sugar
      1 package active dry yeast
      3/4 cup lukewarm milk
      1/2 teaspoon salt
      1/4 teaspoon baking soda
      2 1/2 cups bread flour
      Stone-ground yellow cornmeal

      In an 8 ounce measuring cup, stir together first 3 ingredients and let
      mixture stand until it bubbles to top of cup. Dissolve baking soda in 1/2
      tablespoons 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 a 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 sprayed 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 375 degrees about 20 minutes or until golden
      brown.

      As rolls cool in containers on rack for 20 minutes, spray tops with more
      non-stick spray to keep crust soft. Let cool 1 hour before slicing and
      filling with sandwich meats and cheeses.

      This recipe yields 2 rolls.

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