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Experimental Rolls.
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Topic: Experimental Rolls. (Read 1501 times)
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Bentley
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Your at the point in life...one pit is enough...
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Mayberry
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.
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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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Mayberry
Re: Experimental Rolls.
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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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South West PA
Re: Experimental Rolls.
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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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Schnecksville, PA
Re: Experimental Rolls.
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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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Mayberry
Re: Experimental Rolls.
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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.
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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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Mayberry
Re: Experimental Rolls.
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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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Schnecksville, PA
Re: Experimental Rolls.
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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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Mayberry
Re: Experimental Rolls.
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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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Schnecksville, PA
Re: Experimental Rolls.
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Reply #10 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
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Experimental Rolls.