Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Bentley on February 01, 2025, 02:19:52 PM

Title: Experimental Rolls.
Post by: Bentley on February 01, 2025, 02:19:52 PM

I was truly reaching with this recipe.  I have tried many iterations of rolls.  I thought that cake flour might be better suited to my want of a soft Sub roll.  This type of flour is becoming rare in my area.  So, being Bentley, I said cake flour, screw it, a cake mix is cake flour.

So this recipe's is half bread flour and half Pillsbury white cake mix.  Was gonna have a Cheesesteak to try it out, but had some biscuits n gravy with eggs for lunch and am to full to try.  And I go with friends to a "Ground Hog" church supper tonight, so sandwich will have to wait till tomorrow. 

I made adjustments on everything but times and temperature.  I believe the cake flour does not need anywhere near the heat nor the time.  They feel like the softness I am looking for.  Will be curious how the cheesesteak come out tomorrow!

(https://i.imgur.com/0lddxDih.jpg)
(https://i.imgur.com/jyyOtO6h.jpg)
(https://i.imgur.com/X10Cvhxh.jpg)
(https://i.imgur.com/vjfAoFEh.jpg)
(https://i.imgur.com/hrTBOcGh.jpg)

Title: Re: Experimental Rolls.
Post by: urnmor on February 01, 2025, 02:49:22 PM

looks good how did they taste

Title: Re: Experimental Rolls.
Post by: Bentley on February 01, 2025, 04:18:36 PM

Have not eaten any yet, will make a sandwich for lunch tomorrow!

Title: Re: Experimental Rolls.
Post by: BigDave83 on February 01, 2025, 04:24:51 PM

Interesting, I was wondering how brown they would turn out when I saw the cake mix used with all the sugar in it.  Look forward to hearing how the flavor,
 is. I bet if it works out well as for texture it would be great for cinnamon rolls.

Title: Re: Experimental Rolls.
Post by: Bar-B-Lew on February 01, 2025, 09:20:44 PM

I can't predict the taste, but they look way too dark for what I am used to eating as a steak sandwich or hoagie roll.

Title: Re: Experimental Rolls.
Post by: Bentley on February 02, 2025, 09:44:43 AM

Yeah, I knew they were to dark as soon as I checked them.  I think it was a combination of the sugar in the cake mix, the egg wash and to high a baking temperature/time!

Title: Re: Experimental Rolls.
Post by: Bar-B-Lew on February 02, 2025, 09:50:14 AM

Curious to hear your thoughts on taste and texture and now close it was to what you wanted.  Looked like they would be good for a cheeseburger sub.

Title: Re: Experimental Rolls.
Post by: Bentley on February 02, 2025, 02:25:14 PM

I guess they are soft, but to me dried out.  Does not have that very slight chew like a sub roll should have. That may have been the result of the incorrect cooking time/temp.  You would have no idea a cake mix was used unless you were told.  It is not at all what I wanted.  I will try again and do a half batch and see if the modified baking instruction will make a difference.   Have been looking around my area for bread classes and they are not to be found.  The trial & error is getting old!

(https://i.imgur.com/yvB0SXKh.jpg)
(https://i.imgur.com/I1Obqdlh.jpg)

Title: Re: Experimental Rolls.
Post by: Bar-B-Lew on February 02, 2025, 03:00:02 PM

maybe we could meet somewhere along I-95 on my way to Richmond in early April and I can bring you some rolls from up here

Title: Re: Experimental Rolls.
Post by: Bentley on February 02, 2025, 08:43:02 PM

Just tell me when and where!

Title: Re: Experimental Rolls.
Post by: Bar-B-Lew on February 03, 2025, 07:22:06 AM

Quote from: Bentley on February 02, 2025, 08:43:02 PM

Just tell me when and where!

Probably Wednesday, April 2nd