A light roll with a crispy crust that works great for a variety of sandwich fillings. We like these as a base for steak (especially Philly cheese steak), fish or chicken sandwiches. Perfect for Po'Boys!
- 3 cups bread flour
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon Crisco*
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
Place ingredients in bread machine in the order recommended by manufacturer. Select dough setting. When cycle ends, turn the dough out onto a lightly floured surface and knead briefly.
Divide the dough into six balls. Cover with a cloth or plastic wrap and let rest for 15 minutes. Form each ball into a 7” torpedo-shaped roll (they will seem thin, but don't worry—they will grow to the correct size!). Place the rolls onto a large lightly-greased or parchment-lined baking sheet; cover with a damp cloth, and place in a warm draft-free spot. Allow to rise for 1 to 1-1/2 hours or until rolls have doubled in size.
Preheat the oven to 375º F. Bake rolls for 20-30 minutes until golden brown..
*Can also substitute lard or vegetable oil, but texture maybe slightly different.