On Tue, 1 Feb 2011 08:01:11 -0800 (PST), spamtrap1888
> wrote:

>On Feb 1, 7:46*am, "Nancy Young" > wrote:
>> ImStillMags wrote:
>> > On Feb 1, 7:13 am, Jim Elbrecht > wrote:
>> >> I want to make some mini sub rolls today. I feel like a Kaiser roll
>> >> type with a crusty exterior and a bit of a yeasty flavor.
>>
>> >> But I don't use sourdough and most of what I see online uses either
>> >> sourdough or a poolish of some sort.
>>
>> >> Does someone have a recipe up their sleeve that might be fit the
>> >> bill?
>>
>> >> I've got a bit of roast beef that I want to make into sandwiches and
>> >> dip in a consomme I have on hand.
>> > what about a French bread?
>>
>> Sounds good to me. *I buy what they label French Rolls for
>> things like cheesesteaks, meatballs sandwiches. *They fit the
>> bill and I think they'd be perfect for what sounds like a French
>> dip.
>>
>
>In Chicago I would buy Gonnella bread. Where I live now I get
>Vietnamese "baguettes."

Gonnella and S.Rosen are always good but I recently stumbled on the
Bolillo rolls at a mexi grocery store in West Chicago. We had Italian
sausage and pepper sandwiches and they were awesome. I'll try them
with Italian beef next time.

Lou