A.J.'s Steak Rolls (Bread Machine)

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.

Bread Machine Pizza Crust

The semolina flour adds nice "chew" and flavor to this crust. If you don't have semolina on hand you can substitute whole wheat, or additional all-purpose or bread flour and your pizza will still be great! Pre-baking eliminates the "soggy crust" problem that often plagues home-baked pizzas.

Makes one 16" or two 12" thin crusts 

• 1 cup water
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 cups unbleached all-purpose or bread flour  
• 3/4 cup semolina flour
• 2 teaspoons active dry yeast

Have all ingredients at room temperature and measure into bread machine pan in the order specified by manufacturer. Select dough cycle.

When dough cycle has completed, move the dough to a floured board and cover with a bowl or tea towel and let rest for 15 minutes*.

PreBake Crust: Preheat oven to 400 degrees F. Roll out dough to fit pan(s). Give pan a light coating of olive oil and sprinkle with a little cornmeal. Press dough into pan and bake for 10-12 minutes or until crust begins to slightly brown.

Add toppings of your choice and bake for another 15-20 minutes until crust is browned and toppings are cooked through.

*If you would like to delay baking the crust until later, skip the resting phase and place dough into a large oiled bowl and cover tightly with plastic wrap. Store in refrigerator until ready to bake (up to 12 hours). Punch dough down, cover and let rest outside of refrigerator for 30-45 minutes before rolling out and baking. I think the crust actually turns out better if it has been refrigerated, as it is easier to roll out and seems to have firmer texture after baking.

Variation:
Add 1-2 teaspoons herbs of your choice along with dry ingredients. I like to add 1 teaspoon each of dried oregano and parsley.

Honey Graham Hamburger Buns

Graham flour has a coarse texture and a sweet taste that I find superior to traditional whole wheat flour. Although the two flours are milled differently, they can usually be used interchangeably. Graham flour can be hard to find, but look for it at your local health food store (or try Hodgson's Mill or Bob'sRed Mill). These buns are perfect for hamburgers, and especially delicious with veggie burgers, grilled chicken, or avocado sandwiches.  I like mine with lots of seeds on top.

Make the dough in the bread machine; bake in the oven. 

• 1-1/4 cups lukewarm milk
• 1 egg
• 2 tablespoons soft butter
• 1/4 cup honey
• 3/4 teaspoon salt
• 2-3/4 cups bread flour
• 1 cup graham flour (can substitute whole wheat flour)
• 2  teaspoons active dry yeast

• 1 egg, beaten with one tablespoon of water (for glaze)
• Seeds for topping (sesame, poppy, sunflower, pumpkin, etc.)--optional

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Place ingredients in the bread machine in the order recommended by the manufacturer (usually the order listed above).  Select dough cycle (for 2lb-loaf).

Remove dough at end of cycle and knead briefly.  Divide dough into 8-10 portions, form into buns and place on a baking sheet (lightly greased or covered with parchment paper).  Cover and let rise in a warm place for one hour, or until buns have doubled in size.  

Preheat oven to 350 degrees F. Brush the buns with the egg/water mixture, and if desired, sprinkle on seeds. 

Bake for 10-15 minutes, or until golden brown.  Remove from pan and cool on baking rack.