Grinder Buns... Like Mancino's Abm
I came up with this recipe when I needed a recipe for sturdy sub buns. So I combined a couple of recipes, and these came out just like Mancino's grinder buns. Slightly crisp on the outside, slightly soft on the inside and sturdy enough to hold up to the hardiest of fillings.
- Ready In:
- 3hrs 20mins
- 1 cup warm water
- 1⁄4 ounce active dry yeast (quick rise)
- 2 tablespoons lard or 2 tablespoons shortening, softened
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 1⁄2 cups bread flour
- 3 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon cornmeal
- olive oil flavored cooking spray
- 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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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!Reply