Thursday, April 30, 2009

Grinder Rolls (subs, hoggie)

Got this recipe when I lived in Houston, at a church women’s luncheon.  We use to have luncheons once a month and now have dinner twice a year. I sure miss those times. We had themes for our luncheons and would make a little recipe booklet to go along with the theme. In March of 1974, we made all the recipes sound Irish, so that is where the name of this recipe comes from. I don’t know the real name. A fine lady named, Jean Oldroyd had this recipe. One October we went with Halloween theme maybe too far…. As we had black died spaghetti, and some sort of pumpkin juice drink. I will say some of the younger girls went home hungry as they just couldn’t eat the spaghetti. We sure had fun!

 O’Flarity Irish Loaves

                                            (aka:grinder, subs or hoggies buns)


1 package dry yeast

2 cups very warm water

6 cups flour

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons vegetable oil


Corn meal

1 tablespoon cold water

Egg white


Sprinkle yeast into very warm water in a large bowl. Stir until yeast dissolves. Stir in 3 cups of the flour, sugar, salt and oil; beat until smooth. Slowly beat in enough of remaining flour to make a stiff dough. Turn out onto a lightly floured pastry cloth or board; knead 5 minutes or until smooth and elastic, adding only enough flour to keep dough from sticking. Place in a greased large bowl; turn to coat all over with shortening (or oil). Cover with a clean towel, let rise for about 30 minutes or doubled. Punch dough down; knead 1 minute. Divide into 8 even pieces. Roll out, each piece, to a rectangle, 6x4” roll up, jelly roll style. Tuck ends under. Grease a large cookie sheet; sprinkle with corn meal. Place rolls seamed side down, 2’ apart on cookie sheet and cover. Let rise about 30 minutes.  Just before putting in oven, mix egg white and a little water in a small bowl.. Brush tops of rolls. Place in pre-heated oven set at 400˚ for 15 minutes. Brush with some more egg white wash and bake for 10-15 minutes longer.  Rolls are done by tapping them and hear a hollow sound and are a golden color. Remove from cookie sheet and cool on racks. Fill like you would with any sandwich, enjoy!




Laura said...


I just wanted to say that this is a great recipe! My mom made them today and we had then for supper filled with turkey sausage and sauce. It was incredibly yummy!

Thanks so much for sharing this, I am sure that we will be making these instead of buying storebought ones from now on!

The Lord be with you, Scraps!


scraps said...

Thanks, Laura. Glad you enjoyed them!