Very easy rolls to make, and they make an excellent chicken cheese steak sandwich with sauteed mushrooms and onions! This recipe was given to me many years ago, Gizzie might have been the name of the person who created the recipe.
Add ingredients in appropriate order to bread machine. Process on dough setting. (*** I almost always use some wheat flour in place of some of the bread flour, adding 1 tsp of gluten for each cup of wheat flour.)
Remove dough from bread pan, let rest for 30 minutes. Remove dough to floured surface, knead in a little more flour, as dough will seem sticky. Lightly grease a baking sheet.
Divide the dough into 8 equal sized pieces, flatten and shape into 6" oblongs, 3" wide, 1" high. Place on baking sheet, cover with a clean dish towel and set aside and let rise to double in volume.
*** I sometimes divide into 12 pieces and make smaller rolls.
Preheat oven to 425. Slash top of each roll with a sharp knife, from one end to the other, about 1/4" deep. Bake in middle of oven 15** minutes at 425, reduce heat to 375, bake an additional 10-15** minutes til lightly browned. (** These times are from the recipe as it was given to me. Watch this, mine only baked for @ 15 minutes total, I reduced to 375 after @ 8 minutes.)
Remove from oven, cool and split. You may sprinkle with Gizzie's Grinder Juice, and fill with whatever you would like to have on your sandwich.
*** These are best served the same day, or wrap in foil and freeze. To reheat, loosen one end of the foil and bake at 375 until hot and crisp.
FOR GIZZIE'S GRINDER JUICE: combine all ingredients in a container with a tight-fitting lid and shake well. Let sit for 4 hours, allowing the flavors to blend. Sprinkle on grinder rolls before adding fillings. Keeps well in the frig up to 2 weeks.