• Cooking Time: 30 minutes
  • Servings: 8
  • Preparation Time: 120 minutes


I don't know if these are really Irish or not, but we made them a long time ago for a church women's luncheon and they make great sub or hoggie sandwiches. Recipe from 1974, Houston, TX


  • 1 package active dry yeast
  • 2 cups very warm water
  • 2 teaspoons salt
  • 2 tablespoons shortening
  • 2 tablespoons sugar
  • 6 cups flour
  • corn meal
  • 1 tablespoon cold water
  • 1 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 shortening.
  • 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 extra flour to keep dough from sticking.
  • Place in a greased large bowl; turning to coat all over with shortening or oil.
  • Cover with a clean towel.
  • Let rise in a warm place, away from draft, 45 minutes or until double in size.
  • Punch dough down; knead 1 minute.
  • Divide into 8 equal pieces.
  • Roll out, each piece, to a rectangle, 6x4"; roll up, jelly roll fashion.
  • Tuck under ends.
  • Put loaves of a grease a large cookie sheet; sprinkle with corn meal.
  • Let rise again 30 minutes, or until doubled.
  • Make 3 evenly spaced diagional cuts in top of each loaf.
  • Beat egg white slightly with cold water in a cup; brush this mixture over each loaf.
  • Preheat oven 400 degrees.
  • Place pan (9x13") of hot water on bottom shelf in oven.
  • Place loaves on top rack of oven and bake for 15 minutes, brush with more egg white mixture and bake for 15 more minutes, until loaves are a golden color or have a hollow sound when you tap them.
  • Remove from oven and cool on a wire rack.
  • Loaves can be filled with any type of filling, such as meats, cooked eggs, peanut butter, cheese, etc.

Categories: Roll 

Author Credit: Jean Oldroyd

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