Ingredients
2 1/4 cups 110 Degree warm water
1/4 cup Honey
2 tablespoons Dry Active Yeast or other Starter
7 cups Flour
1 teaspoon Sea Salt
1/4 cup Cooking Oil
3 pounds Roast Beef
4 cups Beef consume for aux jus
1 jar Horseradish (Optional as condiment)
Preparation
Prepare a starter sponge by combine in a large mixing bowl,warm water, yeast, honey and 2 cups of flour (1 cup at a time) and mix until smooth.
Place in a warm, clean location, and cover bowl with a wet cloth. Allow the mixture to stand for 30 minutes until the sponge texture forms.
Mix into the sponge, three more cups of flour one cup at a time. Gradually add flour and mix until mixture separates from side, but sticks to bottom.
Coat with vegetable oil, cover mixing bowl with a wet cloth, put it in a warm place and let rise until double in size.
Punch down dough, gradually kneed in more flour until dough just separates from bowl.
Place on floured surface and kneed until dough is even and smooth.
Cut into 12 equal pieces and roll the dough into individual rolls and place on a parchment lined baking sheet.
Coat the rolls with honey.
Allow rolls to rise covered in a warm place until double in size
Apply a second coating of honey
Sprinkle with salt and bake in a preheated oven at 400 degrees F for 10 minutes.
Remove from oven. Apply a second coating of honey and sprinkle with fennel seeds.
Return to oven and bake for another 10 minutes until golden brown.
Let buns cool.
Slice buns and wet the inside surface with aux jus.
Portion out 1/4 pound of thinly sliced roast beef and sandwich in the sliced bun.
Serve optionally with horseradish and dip sandwich in extra aux jus.
