Basic Grinder/Hoagie/Hero Rolls
rec.food.cooking/Bob Y. (1998)
Makes two grinder rolls. Recipe can be doubled

These are better than what you will find packaged in plastic. Of course if you live in a place where they make real bread and rolls, you could buy them. And if you are really lucky and live in the San Francisco area, you get the great sourdough.

1 1/2 cups bread or all-purpose flour
1 1/2 tsp active dry yeast
3/4 tsp salt
1/2 cup water

Mix flour, yeast, and salt together in work bowl of a food processor,* pulsing to blend. Add enough of the water to make the dough come together in a ball. Since the flour/water ratio varies with the humidity, you have to decide when the dough is right. It should be moist but not too wet. Remove from processor and knead by hand a bit, until it is smooth and elastic (it never comes out of the processor that way).

Put in a lightly greased bowl, turning to cover. Cover bowl and let rise until doubled, about 1 hour. Punch down and divide in half. Form 2 baguettes, about 6-inches long. Let rise until *almost* doubled, 30 to 45 minutes.

Put in a preheated 400F oven for 20 minutes. For a nice crust, toss a couple of ice cubes onto the bottom of the oven or spray water into the oven with a mister.

Makes two grinder rolls. Recipe can be doubled. If single, remove one roll after 10 minutes. Cool, wrap, and freeze. To use, thaw for an hour and finish baking at 400 for 10 minutes.