Experimental Rollz

Rollz

I’ve mentioned, several times, that I just plain suck at making bread. I’ve been reading up, about it, for a while, and I wanted to do some experimenting..

So I bought several bags of King Arthur flours. My regular go-to is Unbleached White Flour. I also have two canisters, waiting, of 100% Whole Wheat (White and Red.) (I don’t buy bread flour.. I just add 3-4 tsp of powdered gluten, to regular flour, when a recipe calls for bread flour, or I’m making bread.)

Last week, I tried this new garlic bread machine bread recipe:

I used jarred minced roasted garlic stuff, in place of the fresh garlic or powder. (Because I have it, in the fridge.) I, also, substituted 1/3 of the flour with 100% White Wheat Flour.

As I peeked into the machine, to see if it needed a little sprinkling of water.. I had a thought about how long it was going to take it to become bread, and when my dinner meal was scheduled to be ready.. and they didn’t match, by more than an hour.

So, I thought.. take the dough out, make some rolls, and let them rise.

They looked really nice, as I put them into the oven, but after they had been baking about 10 minutes or so, I remembered that I wanted to brush the tops with butter.

So, I took them out to do that.. and really thought they looked done, enough, to serve.

So, I did. (sick of me saying so, yet? I am. ::smile::)

Garlic Rollz

Everyone loved them.. but they were a little too doughy, for me, to eat them.

Then, on Monday, of this week, I had HM Buns, on the menu:

http://www.momadvice.com/blog/2008/02/homemade-hamburger-buns.htm

The Mother Load: Homemade Hamburger Buns – The MomAdvice.com Blog via kwout

I’m still walking around, saying, “I made hamburger buns.” I’m just that excited about this. :)

When I took the dough, out of the machine, to form the rolls, though, it had gone through its first rise cycle. I didn’t do that with the first rolls.. so I’m going to try the dough cycle, for the garlic bread and see if that makes a major difference, or not.

The HM Hamburger buns were easy to form.. I made 16 rolls, with that dough.. the size of smaller commercial hamburger buns. I, concur, with Amy, 12 minutes is perfect. This is definitely an easy recipe to follow and the results were fabulous.

Go make them now. Don’t buy them, anymore. :)

I’m not so sure its a good thing that I can make bread. I, certainly, don’t need to consume more bread. :)

One Response to Experimental Rollz
  1. Sonshine
    September 18, 2009 | 1:06 pm

    Yeah for you! :) Those garlic rolls look scrumptious! :) I might try to do those instead of just plain old garlic toast with my spaghetti dinner next week. :)

    Thanks for sharing and enjoy your weekend! :)

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Trackback URL http://fromthecheapseatz.com/2009/09/15/experimental-rollz/trackback/

Experimental Rollz

Rollz

I’ve mentioned, several times, that I just plain suck at making bread. I’ve been reading up, about it, for a while, and I wanted to do some experimenting..

So I bought several bags of King Arthur flours. My regular go-to is Unbleached White Flour. I also have two canisters, waiting, of 100% Whole Wheat (White and Red.) (I don’t buy bread flour.. I just add 3-4 tsp of powdered gluten, to regular flour, when a recipe calls for bread flour, or I’m making bread.)

Last week, I tried this new garlic bread machine bread recipe:

I used jarred minced roasted garlic stuff, in place of the fresh garlic or powder. (Because I have it, in the fridge.) I, also, substituted 1/3 of the flour with 100% White Wheat Flour.

As I peeked into the machine, to see if it needed a little sprinkling of water.. I had a thought about how long it was going to take it to become bread, and when my dinner meal was scheduled to be ready.. and they didn’t match, by more than an hour.

So, I thought.. take the dough out, make some rolls, and let them rise.

They looked really nice, as I put them into the oven, but after they had been baking about 10 minutes or so, I remembered that I wanted to brush the tops with butter.

So, I took them out to do that.. and really thought they looked done, enough, to serve.

So, I did. (sick of me saying so, yet? I am. ::smile::)

Garlic Rollz

Everyone loved them.. but they were a little too doughy, for me, to eat them.

Then, on Monday, of this week, I had HM Buns, on the menu:

http://www.momadvice.com/blog/2008/02/homemade-hamburger-buns.htm

The Mother Load: Homemade Hamburger Buns – The MomAdvice.com Blog via kwout

I’m still walking around, saying, “I made hamburger buns.” I’m just that excited about this. :)

When I took the dough, out of the machine, to form the rolls, though, it had gone through its first rise cycle. I didn’t do that with the first rolls.. so I’m going to try the dough cycle, for the garlic bread and see if that makes a major difference, or not.

The HM Hamburger buns were easy to form.. I made 16 rolls, with that dough.. the size of smaller commercial hamburger buns. I, concur, with Amy, 12 minutes is perfect. This is definitely an easy recipe to follow and the results were fabulous.

Go make them now. Don’t buy them, anymore. :)

I’m not so sure its a good thing that I can make bread. I, certainly, don’t need to consume more bread. :)

One Response to Experimental Rollz
  1. Sonshine
    September 18, 2009 | 1:06 pm

    Yeah for you! :) Those garlic rolls look scrumptious! :) I might try to do those instead of just plain old garlic toast with my spaghetti dinner next week. :)

    Thanks for sharing and enjoy your weekend! :)

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Trackback URL http://fromthecheapseatz.com/2009/09/15/experimental-rollz/trackback/
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