Today I made the Fan rolls (or Pull-Apart rolls) again, but a sweet version. I brushed maple syrup on the rolled out dough and sprinkled on a cinnamon-sugar mix instead of savory herbs. I think they could have used quite a bit more cinnamon. I took them out of the oven after 20 minutes, and they registered 195*. Next time I will reduce the baking temperature to 325. These are a little crisp on the outside, but very good.
I hope you enjoyed the lobster, Kimbob, no matter whose birthday it is!
Our dinner tonight was salmon, rice with steamed mixed veggies, and a green salad.
Mike, I'd never heard of the rule about not mixing fish and cheese. But thinking about it, the only example I can come up with is a tuna melt. I had one of those, years ago, and have never had another, nor will I! Maybe smoked salmon with Brie? Hmmm.
Just back from my grocery shopping trip, once every two weeks, at the old folks shopping time of 7-8:00, a 25 minute drive from home but the nearest decent grocery store, not a "beer and gas" place. Today's bill was $124. I admit there was not much that I use on sale this week, although I did buy 2 sirloin strip steaks on sale for 5.99/lb. Last fall, I was paying around $100 for this bi-weekly trip, and last summer I paid around $80. My social security did not go up to help cover those costs!! And my stimulus check isn't going to last long at this rate!
We had chicken fajitas to celebrate St Paddy's Day.
Italiancook, those roll are not crispy, and the middles are soft. Any edges or corners that stick up are more well done, and lightly browned, but certainly not crisp, not as crusty as a typical bread crust. Each section pulls off easily and has plenty of flavor. You really should try them. Use any herbs you prefer, just be sure to use more than you think would be necessary. I mixed up 3 tsp garlic powder, 3 tsp dried onion, 3 tsp crushed rosemary, 2 tsp sea salt, and 4 fresh, long green onion tops, and put them into an empty shaker spice jar. I used about half of it. The green onions, being fresh, made the mix clump a bit, so next time I would add them separately. And BakerAunt, I bet the herbed rolls would taste just fine if you used olive or canola oil instead of butter. I've also made these with cinnamon and sugar. You can use any dough that is soft and easy to work with, but I would add about 2 tablespoons of sugar to the dough if making sweet rolls.
We eat a lot of rolls in the winter time, when we're also eating a lot of soups. By January, my freezer is fully stocked with both. These are really good with tomato soup, broccoli-cheddar soup, corn chowder, etc.
Mike, your bagels are a win! Do you have any thoughts about why my bagels seems to get moldy faster than any of my breads? They have the same basic ingredients, but start getting the dreaded blue-green spots after 3 days in the bread box.
You should try making those rolls- they taste as good as they look!
chocomouse.
Thanks Mike.
Still trying to post a photo of the rolls. It did not add it to my previous post. So, here we go again.
I guess it is not going to open it. Sorry.
chocomouse.
Mike Nolan.
Yesterday I made fan-tan style rolls. I brushed the layers of dough with melted butter and sprinkled with a mix of garlic powder, dried onion, crushed dried rosemary, coarse sea salt and fresh sliced green onions. They are delicious! And went into the freezer to pull out when we're having soup, chili, etc and need something to go with it.
chocomouse. Reason: Edit to add photo
chocomouse.
This is why I made the chocolate cream pie! When I was teaching, I used Pi Day for some fun exploration around circumference, diameter, radius, pi, etc. One of my favorite take-aways: "The equator is an imaginary lion running around the earth."
We are in our 2nd day of winds 15-20 mph. Earlier, I watched one of the security cameras that was activated - it looked like strips of roofing paper, and possible like it was coming off the shed roof! The snow we got over night has disappeared (blown away, I guess, it's too cold to have melted) and the skies are blue. No baking here, we don't have any backup power.
That sounds good, Mike. Add some spinach or kale from your Aerogarden and you have a perfect meal!
I made Bailey's Chocolate Cream Pie from iambaker.net. It's sort of a mousse, sort of cheesecake, not really either. But it's no-bake and quick, easy to make.
Today I made the buttermilk maple bread recipe posted by Baker Aunt, my 2nd time making it, but with my additional adaptations. I subbed in one cup of whole wheat, and used AP instead of bread flour. As BakerAunt noted, and I found before, this loaf gets a lot of oven spring! I baked it (2 loaves, in cast iron) in my new counter top oven. I had turned off the convection and set the temperature to 330*. I need to make more adjustments using this oven, as the tops actually burned this time, and the bottoms were pale white. I have not cut into them yet, but I do think they are done. I'm going to try moving the rack down to the bottom level next. Other than bread, the baking option has worked perfectly for cookies, muffins, and sticky buns.
