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Schlotsky's Rolls

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