Cast Iron Rolls

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salt and pepper

Executive Chef
Joined
Jun 13, 2011
Messages
2,896
Location
Montana
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OK Andy,
1/4 cup beer
5 tsp sugar
1 tsp sea salt
2 1/4 tsp yeast + 1 cup water
2 1/2 - 3 1/2 cups of flour
let rise till doubled
on a floured surface cut dough into 8 pcs
roll into balls and place into a lightly greased CI pan. I used a chicken fryer.
brush wth melted butter.
let rise for 20 minutes and place in a preheated 375 degree oven nd bake till golden brown, about 20 minutes. remove from oven and brush with melted butted and a sprinkle of salt.
 
OK Andy,
1/4 cup beer
5 tsp sugar
1 tsp sea salt
2 1/4 tsp yeast + 1 cup water
2 1/2 - 3 1/2 cups of flour
let rise till doubled
on a floured surface cut dough into 8 pcs
roll into balls and place into a lightly greased CI pan. I used a chicken fryer.
brush wth melted butter.
let rise for 20 minutes and place in a preheated 375 degree oven nd bake till golden brown, about 20 minutes. remove from oven and brush with melted butted and a sprinkle of salt.


Thanks, man. Is that a 10" skillet?
 
They make something like that at a Jack Astor's, a local resto. They pour a lot of garlic butter on top. They are really good. I have copied and pasted the recipe. Thanks for sharing s&p.
 
OK Andy,
1/4 cup beer
5 tsp sugar
1 tsp sea salt
2 1/4 tsp yeast + 1 cup water
2 1/2 - 3 1/2 cups of flour
let rise till doubled
on a floured surface cut dough into 8 pcs
roll into balls and place into a lightly greased CI pan. I used a chicken fryer.
brush wth melted butter.
let rise for 20 minutes and place in a preheated 375 degree oven nd bake till golden brown, about 20 minutes. remove from oven and brush with melted butted and a sprinkle of salt.

I'd like to try these but I don't see any "fat" listed in the ingredients list. No oil, butter or shortening. Am I missing something?
 
in lieu of fat, the sugar should provide for some softness and moistness.

fixing to try these tomorrow -

uhhh, errr..... anybody try it / have an idea of what kind of dough consistency is needed?

as written the flour is a 40% variable. that's a tad much.....
 
Since I live in high altitude I really don't measure my flour (unbleached white) I start out with the minimum amount of flour and add a little at a time until it stops sticking to the mixer bowl (stand mixer) until it comes toghther, then knead for 10 minutes. A soft pliable dough is what your looking for.
 
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