Ingredients:
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
Directions:
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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