Help Modify Roll Recipe
I posted this in the cooking tips and questions area and didn't get any responses. Thought it might be hidden away there, so I am posting it here. Any input appreciated!!
************************************************** ***** I tried a spoon bread roll recipe this weekend. I found it in a magazine and since it contained chives, and I have some growing, I thought it would be a good way to use them. THIS IS NOT A LOW CAL RECIPE! :D It is a savory herb roll and tasted very good. [INTERESTING NOTE HERE: The recipe in the magazine states use 1 (1 1/4 oz.) envelope dry yeast. I'm guessing that is a typo now... When I looked up the recipe to post here, the link states 1 (1/4 oz.) envelope. I didn't have 1 1/4 oz. so used 3 (1/4 oz.) envelopes, thinking it would be enough. Do you think this is why mine turned out a bit heavy?] I would probably use less chives next time as they tasted a little too oniony for me. It was a good way to get a home made taste (yeasty, etc.) without kneading, etc. I was thinking they might be good with rosemary or other flavors. Especially was thinking of making a sweeter version of them.....maybe cinammon and nuts....or something else in a sweet flavor. Here is the original recipe and if anyone can shed light on how to vary the flavors, it would be greatly appreciated. Fresh Herb Spoon Rolls Prep Time: 20 minutes Other: 25 minutes Yield: Makes 2 dozen Ingredients 1 (1/4-oz.) envelope active dry yeast 2 cups warm water (110°) 4 cups self-rising flour 3/4 cup melted butter 3/4 cup chopped fresh chives 1/2 cup chopped fresh parsley 1/4 cup sugar 1 large egg, lightly beaten Preparation 1. Preheat oven to 400°. Combine yeast and 2 cups warm water in a large bowl; let stand 5 minutes. Stir in flour and remaining ingredients. Spoon batter into 2 lightly greased 12-cup muffin pans, filling three-fourths full. 2. Bake at 400° for 20 to 22 minutes or until golden brown. http://find.myrecipes.com/recipes/re...e_id=19 90032 |
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