Recipe: Schlotzsky's Rolls

Here's the first copycat recipe for the Schlotzsky's bread. I haven't tried it, but sent it to my mother-in-law who said it was pretty darn close.

Recipe By : Gloria Pitzer

1/2 Cup Water, lukewarm
1 Tablespoon Sugar
1 Package Active Dry Yeast
3/4 Cup Milk, lukewarm
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 1/2 Cups Bread Flour
Yellow Cornmeal, stone-ground

In 8 oz. measuring cup, stir together first 3 ingredients and let mixture stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs. warm water. In medium bowl, combine warm milk, salt and soda-water mixture
with 1 cup flour, beating with wir e whisk until smooth. Beat in yeast mixture and then remaining flour, switching to sturdy spoon. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved. Drop dough in 2 small pie pans that have been sprayer with non-stick spray and dusted with cornmeal. Cover with wax paper or plastic wrap that has also been sprayed. Let rise about an hour. Remove plastic wrap and discard. Spray tops of buns with non-stick spray and bake on center rack at 375F about 20 min. or until golden brown. As rolls cool in containers on rack for 20 min., spray tops with more non-stick spray to keep crust soft. Let cool 1 hour before slicing and filling with sandwich meats and cheeses.

And here's the recipe for the sourdough starter:

ALASKA'S SOUREST DOUGH (Starter)

1 package yeast
1 tablespoon vinegar
2-1/4 cups warm water
1 teaspoon salt
2 tablespoons sugar
2 cups bread flour

Dissolve yeast in 1/4 cup warm water. Add sugar, vinegar, salt and flour. Add remaining water until a creamy batter is formed. Place in a glass bown (or large Ball canning jar), cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.

Replenish starter with equal amounts of flour and water.

Store in the fridge and bring to room temp before using.

It says to allow to ferment for one week between uses, but I don't. I do let it sit out overnight after I feed it. The starter took about 1-1/2 months to become really sour. (This is what the recipe said, not me).

Looks like our weather is cooling finally, and I think there's even a possibility of rain. I can't remember the last time we've had such a long dry spell. Am NOT looking forward to our next water bill, as I've been watering practically every day for quite some time.
;0) laa