Here are the rolls that Jodi has on her blog. I made them and they are good! I did the cinnamon/sugar ones and they are mostly gone already.lol In addition to making these, I also did another batch of granola because the batch I made on Monday was supposed to last 2 weeks and it only lasted 5 days.lol I've also started a list for my every two month run to BJ's and will try to get that done either tonight or tomorrow morning before our run to TRU. Now, I need to work on dinner. We only have Chili left on the list of dinners so I guess that I won't have to make too many decisions.lol
Blessings,
Lisa
6 comments:
She's started something. I have these printed out and ready to bake "soon". I had planned them for several days last week but it didn't come about....maybe this weekend. LOL
Me too! I just finally decided to make them with or without a meal to go with them. They are good and we ate them as a snack.
Wow, cool, it's almost like I mailed you some! LOL These have become a requested snack here, which is great, my last big thing was a stick type roll and that was the one they liked the first day and then said those agaiiinnnn the next few times! For some reason these have stuck more as a staple snack,although they preffered the garlic ones but did like the cinnamon sugar. My kids are silly but they often seem to prefer savory over sweet. I'm pretty sure it's DH's fault, lol.
Oh and the first time I made thewm sweet DH got up later than the rest of us and had lunch after us, also saw the rolls on the counter and thought they were to go with the lunch. He tasted one (lunch was chinese style stir fry) and said those don't go together very well!
lol I even used the same glass dish! They are definitely going to be a regular here. Thanks for the recipe!
Hi
I tried the rolls tonight with the whole wheat. My rolls were heavy and doughy. Any suggestions?
Beth in GA
Hey, Beth! I didn't change the recipe but De'Etta did and I just went on her Blog and here's what she did...
1 1/2 C of hot water
1/4 C olive oil (or coconut oil would be fine)
2 T honey
1 T of yeast
5 C whole wheat flour (I used hard red, 7 grain and soft white mix that was left over from baking today)
1 T vital wheat gluten
1 T garlic powder
1 tsp sea salt
Combine water, oil, honey and yeast. Let sit until yeast is activated. Add 3 C of flour and gluten to yeast mixture. Stir and let sit for 15 minutes. Add remaining flour, garlic and salt. Knead. Make into "roll sized" balls and place them in a circle around the outer edge of the pie dish; then add an inner circle and one roll in the middle. I did grease the pan too. Bake at 350* for 30 minutes. The bread pulls apart nicely. This is fun for kids to help make. Jodi and Lisa report it is also great with cinamon and sugar mixture.
*I wasn't sure how this would work with whole grains. I added the T of gluten "in case", added the honey to be sure the yeast was well activated and then did the sponge too.....turned out great. The kids raved about this bread. We love spices so next time I'll dump some Italian spices in with it.
HTH!
Lisa
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