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Schlotzsky's-Style Sandwich Rolls

1/2 cup warm water
1 tablespoon sugar
1 pkg rapid rise dry yeast
6 oz warm milk
1/2 teaspoon salt
1/4 teaspoon baking soda dissolved in 1 tb water
2 1/2 cups 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, oil-sprayed,
cornmeal dusted (let excess shake out) soup bowls (each 5" in
diameter).

For more authentic shape, divide batter equally between 5 greased
cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.

Cover each one in a square of Saran wrap sprayed in a bit of
oil-spray 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 oil-spray
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.

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