[RiversideLen]

ItalianCook, you remove the rings except for the thickness that you want. You know the thickness is right when you're rolling and it no longer stretches out the dough. The roller is long enough that you can set the rings far enough apart that the rings don't touch the dough. The rings that come with that roller are thickness of 3/16, 2/16 (1/8) and 1/16. I find it very helpful for obtaining uniform thickness over the entire rolled out dough (one edge is not thicker than the opposite side). I've been using it for pizza dough and pie dough. I can make a fairly thin pizza crust with it. And it's long enough to use it for cinnamon rolls.

• This reply was modified 6 years, 5 months ago by RiversideLen.

[RiversideLen]

Mike, maybe try a rolling pin with the rings so you get consistent thickness. I've been using this Fondant Roller for my pizza crusts. I'm pretty happy with the results.

[RiversideLen]

Tonight I had a store rotisserie chicken, I made mashed sweet potato, broccoli and purple cauliflower with it.

[RiversideLen]

I had no idea but guessed it through the process of elimination.

[RiversideLen]

I had left over pizza.

[RiversideLen]

I knew this one.

[RiversideLen]

I wanted something familiar and something different so I made an unusual pizza. I diced and oven browned some potato. Then I browned some ground beef and diced carrot with some Mexican Chorizo seasoning and tomato paste and enough water for the consistency I wanted. I lined a cast iron pan with pizza crust, put a little cheese on it and baked it for 10 minutes (425 degrees). Then I put in the diced potato and beef mixture. Topped it with cheese and returned it to the oven until it was done.

I don't know if I should call it a pizza or a meat and potato pie. It was good.

[RiversideLen]

I didn't know so I looked it up.

[RiversideLen]

Mike, I did not but I think that's a good idea.

[RiversideLen]

Leftover chicken and potato with fresh Brussels sprouts and a baked apple.

[RiversideLen]

I made my buns again, determined to get the Kaiser stamp right. So, I divided the buns between regular buns with the KAF Everything bagel topping and Kaiser buns. I let the Kaiser buns rise upside down and turned them right side up for the last 15 minutes.
I didn't get the kind of separation that I should have gotten but they didn't turn out bad.

• This reply was modified 6 years, 5 months ago by RiversideLen.
• This reply was modified 6 years, 5 months ago by RiversideLen.

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[RiversideLen]

I roasted a chicken using a vertical roasting rack (think about beer can chicken). Also made roasted potatoes and an apple stuffed acorn squash.

[RiversideLen]

Chicken parm with pasta, broccoli and carrot.

[RiversideLen]

Thanks everybody.
Mike, I agree, you can't let the pumpkin shape roll rise as much as a normal roll. I wanted to bake all the buns in the same pan, at the same time, so they rose more than they should have.

[RiversideLen]

I made my usual bun recipe today but I made, or attempted, 4 different shapes.
First, I made traditional buns with KAF's Everything Bagel topping.
Then I made basket weave buns. Two successful shapes.
Attempted Kaiser rolls using the stamp. Instead of turning them upside down to rise, I let them remain rightside up. That caused the sections to rise up and form spikes. There's a reason for turning them upside down to rise and now I know why.
Finally I attempted the pumpkin shape. Maybe with practice but I am not happy with how those turned out. The string cut into the rolls plus I didn't get the spacing right. I probably won't try those again.

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