1/2 c water, lukewarm
1 T sugar
1 pk active dry yeast
3/4 c milk, lukewarm
1/2 t salt
1/4 t baking soda
2 1/2 c bread flour
1 yellow cornmeal
In 8 oz. measuring cup, stir together first 3 ingredients and let mixture stand until it bubbles to top of cup.
Dissolve baking soda in 1/2 Tbs. warm water. In medium bowl, combine warm milk, salt and soda-water mixture with 1 cup flour, beating with wire whisk until smooth.
Beat in yeast mixture and then remaining flour, switching to sturdy spoon. Batter should be thick and sticky but smooth, with all flour thoroughly dissolved. Put dough in 2 small pie pans that have been sprayer with non-stick spray and dusted with cornmeal.
Cover with wax paper or plastic wrap that has also been sprayed. Let rise about an hour.
Remove plastic wrap and discard. Spray tops of buns with non-stick spray and bake on center rack at 375F about 20 min. or until golden brown. As rolls cool in containers on rack for 20 min, spray tops with more non-stick spray to keep crust soft.
Let cool 1 hour before slicing and filling with sandwich meats and cheeses.