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Post by jimz on May 11, 2014 8:41:29 GMT -6
This weeks lunch sammies will be on Kaiser Rolls. I started off making Kimilwick Rolls, but when it came time to put the caraway seeds on top, I discovered I ran out. Here is the recipe I use for these rolls. I used half and half for the liquid All the dry ing. are mixed and waiting. I added some KA bakers dry milk. I let the dough rest for about 1/2 hr before adding the salt and then another 10 min. of mixing A little hand kneading and stretching to make a nice dough ball, therapy at its best. Punched the dough down, covered with olive oil and ready for the next rise. Formed the rolls for a final proofing. Out the oven and Nate these rolls are just asking for some some smoked brisket,LOL :D_JimZ
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Post by Cajunate on May 11, 2014 18:51:12 GMT -6
Jim, those look fantastic!!!! I might have to give them a try soon. How are they for burgers?
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Post by Annie Laurie on May 12, 2014 13:30:19 GMT -6
Jim, the rolls look perfect. What type of sandwiches did you make?
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Post by jimz on May 14, 2014 3:10:28 GMT -6
Nate, they make very good hamburger rolls. Annie, Sunday I cooked a eye of round in red gravy for my lunch sammies this week. My intent was to make beef on wick with rare roast beef, but no caraway seeds in the fridge.
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