More Rolls Tomorrow

a dozen

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.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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9 Responses to More Rolls Tomorrow

  1. gypsy97 says:

    The rolls look so golden and beautiful! What goes into the making of them?


    • judilyn says:

      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.


  2. Sharon says:

    I am drooling on my keyboard. They look so good!


  3. taphian says:

    yummy, as usual, Judie, virtual hugs Mitza


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