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 Post subject: Re: What a roll
PostPosted: Thu May 16, 2013 2:05 pm 
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Joined: Sat Jan 14, 2012 4:38 pm
Posts: 22
Amy, my go to soft roll/ bun is CI's potato burger bun. The recipe is available on line. It is amazing what difference the potato makes...acts like a moisture magnet.

Janet Claire


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 Post subject: Re: What a roll
PostPosted: Thu May 16, 2013 2:38 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Thanks Janet! I'll give them a try tomorrow.

Amy


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 Post subject: Re: What a roll
PostPosted: Thu May 16, 2013 7:23 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
I second the potato roll recommendation.


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 Post subject: Re: What a roll
PostPosted: Fri May 17, 2013 2:05 pm 
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Joined: Wed Jan 26, 2011 12:43 pm
Posts: 195
Location: Maui
Dear Amy,

I made the FC rolls for "Baby Jaden" and he loved them. They are light and so flavorful, a definite keeper!

Lu


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 Post subject: Re: What a roll
PostPosted: Fri May 17, 2013 2:23 pm 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
Lu,

WOW...gotta try these!!!
Aloha!!

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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].


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 Post subject: Re: What a roll
PostPosted: Sat May 18, 2013 6:27 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Baking breads is something I have never gotten good at, so a question for the experts: Can these be made and frozen before baking? They look amazingly good, and not terribly difficult, but ... a 9 x 13 pan. For two people. For two fat people who are plugging on a so-far successful diet. :) I'd rather not blow the diet but an occasional dinner roll would hit the spot as a treat.

--Lisa

PS: Treats are good. That is why I have six pounds of bacon in the smoker, right? (I did eat miso soup for lunch today...)


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 Post subject: Re: What a roll
PostPosted: Sun May 19, 2013 5:29 am 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
You can also bake them and then freeze them. Or par-bake them, so you can eat fresh, nice rolls and you are less tempted to snack on one.


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 Post subject: Re: What a roll
PostPosted: Sun May 19, 2013 11:48 am 
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Joined: Wed Jan 26, 2011 12:43 pm
Posts: 195
Location: Maui
I feel your pain...I love carbs. I won't deny myself of them but will have them in moderation.

You shouldn't have any problem freezing them after you bake them. Enjoy!

Lu


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 Post subject: Re: What a roll
PostPosted: Sun May 19, 2013 2:08 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
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Are these rolls really soft? I'm still looking for a really soft roll for pulled pork. And, I'm doing a smoke on Saturday.

Sorry I didn't see this until now, Amy. Actually I just made a double batch of these rolls on Friday night for DH to take on a golf trip yesterday, and yes, they are really soft. I typically brush them with butter after they come out of the oven, which I'm sure helps a bit. But in general they are the softest, fluffiest roll recipe I've made, and I've tried a bunch.

Let us know how the potato rolls turned out if you made them. I've made white loaves and burger buns with potato flour but never dinner rolls. And just talking about this is making me hungry. I might have to sneak one of the rolls in the freezer in a minute (for self-control purposes, I guess it's better to freeze them unbaked ;) ) .

Emilie

Edit: One thing I do that I think helps keep baked goods from browning/crisping too much on the bottom is to always put a heavy cookie sheet under whatever pan is baking. Then when I open the oven to rotate the pan once, I slide the sheet out. So that gives them time to brown slightly but not too much.


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 Post subject: Re: What a roll
PostPosted: Mon May 20, 2013 7:30 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
BeckyH wrote:
You can also bake them and then freeze them. Or par-bake them, so you can eat fresh, nice rolls and you are less tempted to snack on one.


This sounds like what I am looking for. I assumed you would freeze before baking so you would have fresh rolls, but par-baking sounds like it would, except I have no idea how one successfully par-bakes. Help?

--Lisa


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