Grinder Buns... Like Mancino's Abm
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Yields:
-
4 grinder rolls
- Serves:
- 4
ingredients
- 236.59 ml warm water
- 7.08 g active dry yeast (quick rise)
- 29.58 ml lard or 29.58 ml shortening, softened
- 29.58 ml sugar
- 4.92 ml salt
- 591.47 ml bread flour
- 44.37 ml water
- 14.79 ml cornstarch
- 14.79 ml cornmeal
- olive oil flavored cooking spray
directions
- Put first 6 ingredients into bread machine in order that your machine calls for. Mine is water, lard,sugar, salt, flour then yeast.
- Set machine to dough setting and let run through.
- Spray a baking sheet with olive oil cooking spray then sprinkle very lightly with cornmeal.
- Divide dough into 4 equal parts. Take each part and roll it into a rope about 12 inches long. Set the rope down, then flatten to about 3 -4 inches wide and roughly square off the ends with your fingers. Should look like a flat rectangle.
- Place shaped dough onto prepared pan.
- Spray plastic wrap with olive oil spray and cover dough spray side down and let rise until doubled in size.
- Preheat oven to 375 degrees F.
- Remove plastic wrap from dough. Mix together 3 Tbs cold water and the cornstarch. Brush cornstarch mixture over the rolls then put in oven. Discard remaining cornstarch mixture.
- Bake until golden brown, about 20 minutes.
- Let cool completely.
- To slice in half for hoagies, place the bun flat on the counter. Place your hand on top of the bun, holding it flat down, while you slice through it with a long serrated bread knife.
- Fill with your fave fillings and enjoy!
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Reviews
-
I made these to take to a tailgate this weekend. I made two long rolls and filled them with submarine sandwich fillings. They were a huge hit! I baked a little longer than 25 minutes but my oven often takes longer! I loved the crispy outside and soft inside of these! Posted for My 3 Chefs Event November 2009!
RECIPE SUBMITTED BY
BETHANY T.
Flint, Michigan