Baseball Sandwiches

They say that when you have a hammer, everything looks like a nail. Well, when you have Food Writers (affiliate link here and throughout the post), everything edible looks like a canvas. It only took a few minutes to turn my ordinary sandwich rolls into baseballs. I added peanuts and popcorn to the plate to create a baseball-themed lunch for the three of us. 

 

I made my rolls from scratch, using the recipe for 60-Minute Rolls from Fleischmann's Bake-it-Easy Yeast Book. But you can just as easily use store-bought rolls. It couldn't be easier - just draw stitch marks curving around either side of the roll. 

Then slice the rolls and add your sandwich fixings. Be sure to line up the stitching when you put the sandwiches together. 

Looking at this photo makes me want a frozen chocolate malt (eaten with the wooden paddle). That was my go-to ballpark snack when I was a kid... and still is on the rare occasion I attend a baseball game. I've never even checked to see if they're for sale anywhere besides a ballpark. I don't think they'd taste nearly as good anywhere else. 

Sixty-Minute Rolls

                                                            3 1/2 to 4 1/2 c. flour               1 c. milk

                                                            3 T. sugar                                    1/2 c. water

                                                            1 tsp. salt                                    1/4 c. butter

                                                            2 pkgs. yeast

Mix 1 1/2 c. flour, sugar, salt, and yeast in a large bowl. In a separate container, heat milk, water, and butter until very warm (120°-130°F). Add the liquids to the dry ingredients. Beat at medium speed for 2 minutes, scraping bowl occasionally. Add 1/2 c. flour, then beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Turn the dough out onto a lightly floured pastry mat; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place for 15 minutes. 

Turn out dough onto the floured mat. Divide it into 12 equal pieces. Form each piece into a ball and place on a Silpat-lined baking sheet. Cover loosely with a clean towel and let rise in a warm place for 15 minutes. Bake at 425°F for 12 minutes. Remove from baking sheets and cool on wire racks.