There’s just one of these left, so tomorrow I know what I will be doing. These rolls really make wonderful hot panini sandwiches. Today there was honey ham, chipotle Gouda cheese, roasted red peppers, and grilled onions as it cooked, and then the addition of fresh tomatoes, peperoncini, and brown mustard when serving. With a side bowl of vegetable/potato/sausage soup, we are stuffed the gills right about now.
Adventures of Dorrie Anne 
The rolls look so golden and beautiful! What goes into the making of them?
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They’re pretty plain. I use just any bread recipe. I sometimes add an egg if the whole recipe is going to be rolls, as opposed to six rolls and a pizza. These had an egg and a blop of butter. I use about half whole wheat and half white flour – always either Bob’s Red Mill or King Arthur. Lately I’ve been adding in about a quarter cup of teff and/or about two tablespoons of caraway seeds and substituting part of the whole wheat flour for rye flour. The egg and butter make a different texture than what would be expected for pizza, which uses no egg and olive oil in place of the butter. I bake them at 400 degrees, but keep a close eye on them because they look pale for a long time, and then ZAP! They’re ready to come out.
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I am drooling on my keyboard. They look so good!
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I’m making myself hungry for them, too. Must get up early to get them started so there will be pizza in time for lunch. ;->
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yummy, as usual, Judie, virtual hugs Mitza
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I’ve been lazy this morning. Must run off to the farmers market, but will start the rolls when I get home.
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It’s sometimes good to be a little lazy, Judie. Have a nice week-end, with good food, virtual hugs, Mitza
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Managed to get the rolls done, with a nice pizza for dinner. See next blog entry for surprise pizza!
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ok
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