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Author Topic: Experimental Rolls.  (Read 1501 times)

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Bentley

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Experimental Rolls.
« 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!






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urnmor

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Re: Experimental Rolls.
« Reply #1 on: February 01, 2025, 02:49:22 PM »

looks good how did they taste
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Bentley

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Re: Experimental Rolls.
« Reply #2 on: February 01, 2025, 04:18:36 PM »

Have not eaten any yet, will make a sandwich for lunch tomorrow!
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BigDave83

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Re: Experimental Rolls.
« Reply #3 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.
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Bar-B-Lew

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Re: Experimental Rolls.
« Reply #4 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.
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Bentley

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Re: Experimental Rolls.
« Reply #5 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!
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Bar-B-Lew

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Re: Experimental Rolls.
« Reply #6 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.
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Bentley

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Re: Experimental Rolls.
« Reply #7 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!


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Bar-B-Lew

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Re: Experimental Rolls.
« Reply #8 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
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Bentley

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Re: Experimental Rolls.
« Reply #9 on: February 02, 2025, 08:43:02 PM »

Just tell me when and where!
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Bar-B-Lew

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Re: Experimental Rolls.
« Reply #10 on: February 03, 2025, 07:22:06 AM »

Just tell me when and where!

Probably Wednesday, April 2nd
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