Fruit pies are the hardest to bake for me as I have difficulty knowing when the fruit is cooked even when using a Thermapen and the juices have set!

Heard noise last night in the backyard, I guess there was a massive Snowman battle there!  The carnage this morning was very massive!

I usually cook by time but temp check along the way, I got lazy with these and did not follow them close enough by checking temp more frequently!

Do you temp them or just cook for a certain period of time? I usually will temp my breads and even cakes, and shoot for 195-200.

They are edible, but they are over cooked and therefore not a great hoagie roll!

How did your rolls turn out?

I have a friend who is from the farmland around Minneapolis.  He grew up on a dairy farm in the 50's.  His heritage is Swedish, and grew up with molasses rye bread that both his mother and grandma would make.  I have made it for him before, but used one of the old church lady recipes he has.  Found 2 cups of light rye I did not know I had so I made him a couple of loaves and gave them to him Monday night.  Use Mrs. Arvid Ringstrom's recipe this time.  Saw him last night and he said he only had one slice of the oblong loaf left!

Yes.

Did you find them at Weis?

Yes, those are the largest size I have seen in stores too.  Did you find them at Weis?

Not the size I want, but all they had.  Cheesesteak for lunch!