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Old 11-29-2011, 07:30 PM   #11
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Originally Posted by CWS4322 View Post
Those look really nice! I didn't know about the 1.5 ounce "rule." Another reason to use my scale.
LOL!!! It's not a rule! That was the weight Shrek used when he worked in the bakery. I use his knowledge unabashedly.
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Old 11-29-2011, 08:08 PM   #12
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Originally Posted by Zhizara

If they are too heavy, use them for hoagie/subs. They are just beautiful!
I have been using them for sandwiches. They are wonderful! My brats just drown in them a little because they are so dense! I will try the recipe provided above. It's is almost the same, but with a higher yeast to flour and liquid ratio. I imagine with the higher yeast ratio they will be a lot fluffier, which is what I want. The recipe I used would make amazing, soft, chewy dinner rolls though. They really do have great flavor and texture. Here it is in case anyone is interested:

1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cups all-purpose flour
1 (.25 ounce) package instant yeast
2 tablespoons white sugar
1 1/2 teaspoons salt
1 egg
Directions

In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).
In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.
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Old 12-02-2011, 06:17 PM   #13
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proofing temp and time can make a difference. If it is very warm, the yeast will be more active and rise quicker making larger air pockets. I put them in a very warm place to rise. You can preheat your oven and place them on top of the range, or heat your oven a bit and then turn it off and then place the bread in the oven to rise for a while. Then, when you turn your oven on to bake you can return them to the top of the range where it is nice and warm. I always cover with a nice warm tea towel to help contain the warmth.
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Old 12-02-2011, 09:03 PM   #14
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They look terrific and I'll bet they made terrific hoagie rolls. Let us know how your next batch comes out.

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Old 12-02-2011, 11:10 PM   #15
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Originally Posted by Rocklobster View Post
proofing temp and time can make a difference. If it is very warm, the yeast will be more active and rise quicker making larger air pockets. I put them in a very warm place to rise. You can preheat your oven and place them on top of the range, or heat your oven a bit and then turn it off and then place the bread in the oven to rise for a while. Then, when you turn your oven on to bake you can return them to the top of the range where it is nice and warm. I always cover with a nice warm tea towel to help contain the warmth.
When you turn on the oven, put a pan of water in the bottom...the steam helps with retaining the warmth.
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Old 12-03-2011, 10:35 AM   #16
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Originally Posted by Kathleen
They look terrific and I'll bet they made terrific hoagie rolls. Let us know how your next batch comes out.
They did- I made a couple sandwiches, and also some spam burgers, which is a childhood favorite of mine lol.

1 can of spam
2" block velveeta cheese
1/2 small onion
Can of cream soup

Grind together all ingredients, spread about 1/4-1/2" thick on a bun, broil until fairly dark brown.

The firmer buns were great for this. They didn't get soggy. I love these things ha ha. I made them at my sisters because she is the only other person I know who appreciates them
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Old 12-03-2011, 11:38 AM   #17
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Oddly, that sounds pretty good.

Probably too salty for me, though.
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Old 12-04-2011, 12:56 AM   #18
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Originally Posted by PrincessFiona60
Oddly, that sounds pretty good.

Probably too salty for me, though.
They are better with low sodium spam, but yes, they are pretty salty
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