i'm opening a food cart!

being in the midwest i wanted to do something that reminded me of home and my grandmother so i'm going to do organic runzas and possibly a pot roast stuffed bun as well. if you're not familiar with runza's it's an old recipe consisting of a stewed ground beef, onion, and cabbage mix baked into a bun.

originally i wanted to par bake these and then freeze (weekly or biweekly) and then finishing baking on site, but this seems like it might be a bit tricky and very time intensive...

so i thought...why not just bake some rolls and hollow them out and fill them to order. that's when i got the idea of doing the same with a juicy pot roast cooked with carrots, onions, and potatoes. just need two pots on the warmer with these two different fillings and then when someone orders i grab a bun and fill it and serve it...

so finally to my question... what sort of bread should i use for this?

i'm not a baker and obviously need to do some experimentation but i do know that i want the bread to be as close as soft and chewy as possible without it falling apart from the juices in the filling. i plan on not having the filling being overly juicy but it won't be dry either. just something to hold on to and bite into for a bit of great homecooking all rolled up into something convient to carry.

i want to make this as healthy as possible but also have a very savory homecooked taste so perhaps white bread is going to have to be the way to go. my grandmother made rolls with pot roast using lard on the farm and they were to die for. all animal sources must be from good sources but once given that i'm not opposed to using lard. :)

thanks for your help!