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My Husband and I decided last night that these Cast Iron
Behemoth Dinner Rolls would make for good Breakfast
Sandwiches.
YUP!
I split them, gave them a toast under the broiler and then
stuffed them with some Ham, Cheese and a fried Egg.
... and we still have two more left for lunch
Would you please post the recipe. Thank you.
I made Andy's version of Cast Iron Skillet Dinner Rolls yesterday to go with our Chef Salads for dinner and the leftovers were for this mornings Breakfast and the rest went into the deep freeze.
I made a double batch, not to share mind you, per DH's request.
Well, I only have one CI, so I decided on using my 9inch Spring Form pan.
I think I first of all I didn't add enough Flour, the dough was way sticky
and secondly, I baked the Spring Form Pan too long, 6 extra minutes ... they just didn't look done to me.
The larger, CI Pan Rolls tasted better too, dunno why
DH gave me the best compliment, "our house smells so tasty".
> edit: note to self: the next time you make the smaller Rolls, create three rings of 11/4/1 - I think will look prettier
It's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.
It holds on to the heat, tooIt's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.
It's because Cast Iron holds on to the love from all cooks who have used it in the past. And you need more cast iron - you have more love than one skillet can handle.
I can vouch for this statement. 'Tis absolutely true. I am using my mother's CI's and 95% of food cooked in them come perfect.
(it's only 95% because sometimes Mum made booboo's too)