---------- Recipe via Meal-Master (tm) v8.02
       Title: Schlotzsky’s Sandwich Rolls
  Categories: Breads, Rolls, Copycat, 
       Yield: 5 or 6
                -patdwigans fwds07a
     1/2 c  Warm water
       1 tb Sugar
       1 pk Rapid rise dry yeast
       6 oz Very warm milk
     1/2 ts Salt
     1/4 ts Baking soda; softened in
       1 tb Water
   2 1/2 c  Flour
   In large mixing bowl combine warm water, sugar and
   yeast. Let stand about 5 minutes till very bubbly.
   With wire whisk add the rest with only 1 cup of the
   flour, beating to smooth dough. Beat in rest of flour
   till batter is thick and sticky but smooth, all flour
   being dissolved. Divide dough between 5 oven-proof,
   Pam-sprayed, cornmeal dusted (let excess shake out)
   soup bowls (each 5 in diameter).  . Cover each one in a     square of 
 Saran wrap sprayed in a bit of Pam and that side  down.
   Let raise almost an hour or till above rim of bowls or
   cans. Discard Saran pieces. Bake on center rack of
   375~ oven about 20 minutes or till golden brown. Let
   cool in containers on rack, spraying tops each in a
   bit of Pam while they cool to keep crusts soft. To Use
   for sandwiches -slice in half horizontally and grill on
   lightly buttered hot griddle as you would for grilled
   cheese sandwich or broiler toast till golden. Then
   fill with lettuce and assorted lunchmeats and cheese or
   sandwich fillings. Source: Gloria Pitzer’s