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.

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.

Brentford Rolls

These huge rolls are delicious with butter and jam or with a steaming bowl of homemade soup. This is a very old English recipe, with amounts scaled back and adapted to modern methods. Surpisingly light and flaky--share one of these babies with a friend (or make in a smaller size, if you must).

• 2-1/2 teaspoons active dry yeast

• 1-1/4 cups lukewarm milk
• 2 tablespoons sugar
• 1 egg, beaten
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup soft butter, cut into pieces
• cornmeal for dusting, optional

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Mix the yeast with 1/4 cup of the lukewarm milk and 1/2 teaspoon of the sugar; set aside.

Sift together the flour, salt and remaining sugar. Rub in the butter using your fingers or a pastry blender. Next, add the beaten egg, yeast mixture, and remaining cup of milk. Mix together, then knead well for about 10 minutes or until dough is smooth and elastic (by hand or with dough hook in mixer on low speed).

Form dough into a ball place in an oiled bowl (turn dough once so oily side is on top). Cover with a tea towel and put in a warm place until dough has doubled in size (about an hour).

Divide dough into six pieces and form into rounded rolls. Place on greased baking sheet dusted with cornmeal. Cover and return to a warm place for 30 minutes or until rolls have doubled in size. Bake in preheated oven at 400 degrees for 20-30 minutes, until rolls are golden brown.