This is what happen when you treat baking like a science instead of an art.  Probably 3 minutes to long, but I am hoping they will still be a good sandwich roll!

I believe that the Amoroso Bakery is a commercial bakery in Philly, that provides many of the Cheesesteak shops with rolls!

Took almost 2 hours to proof!

No idea what an amoroso roll is. Using the tangzhong method is to make a soft almost layered type of bread/roll. I made rolls with it a few times. They were not bad but still not what my mother made.

So it is Japanese Milk Bread Rolls recipe being used to see if they will come close to an Amoroso Cheesesteak roll.  King Arthur recipe using the tangzhong method!  In the rising stage right now.

When I was growing up, we were dirt poor and my mom made an abundance of gravy with virtually every meal and it was always served over rice. She feed the eight of us for very little cost. Of course, we lived in southern Louisiana, where rice was very abundant and cheap. If you made a stew with lots of gravy and served it over rice and/or potatoes, it should go a long way.



















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I think the hash would be good, as far as stretching it, I may consider something urnmor mentioned, maybe grind through a 3/8 plate for pieces about the size of the chunks. Good luck to you, if I was given that and told to make something to feed close 200 people, I would be lost.

Yes, it is basically haluski plus sausage and pierogies

Okay, I was wondering if there was something else in with it. It is almost like halushki with added sausages and the pierogi. I would eat it, but to these around me they would say of course you would. I am kind of like we used to say about 2 of my uncles, they would eat anything that didn't eat them first.

Just some thoughts.  If you can grind or chop it could you make one of the following:  tacos, meat sauce for pasta or bake beans.  You could also make rice dish with it and onions.
 

Every month I cook with Manna Ministries.  This is a ministry of my church which offers lunch to all who come on Mon, Wed and Fri.  5 years ago, we were feeding about 60 t0 70 meals at each lunch.  Today we are feeding between 185 to 200 at lunch, but without a real budget increase.  We are lucky that local grocery stores donate a lot and places like Panera, Chic-fil-A and the Country Store also provide.

We have been donated two good size corned beef -- about 28 or so pounds total.  Obviously not enough for 200 so need to stretch.  I thought a hash -- add cooked potatoes, cooked onions, maybe carrots to stretch to feed 200.  It will be hot and filling for the cold spell we are having.

Any other thoughts on what could be done with the corned beef?  Or any thoughts on other things to add to help stretch it?  Thanks.