Cast Iron Rolls

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Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
7,910
Location
Central/Northern AZ, gateway to The Grand Canyon
It dawned on me as I set the dough to rise the first time,
that this my very 1st go at making homemade Dinner Rolls, REALLY!

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I followed S&P's original suggestion for this recipe to use Beer.
My Beer of choice to drink is Trader Joe's house brand Dark Beer :yum:
I really think it added a lot to the party.
I followed what S&P had said to add just enough Flour as to
make the dough come away from the sides of the KA bowl
and create of ball. We too live at a higher elevation, Mile High.
My oven is not the most even in temp, so I rotated the pan
half way through the baking process,
and extended the bake time by two minutes.
I used my Hawaiian Sea Salt at the end with the melted butter,
SSSHHHH, don't tell DH!
This was a huge hit!
He's still commenting on how good those rolls were, long
after dinner is all done and cleaned up :LOL:
Can you see the crumb?
WOW!
The dough was a bit sticky, and I wasn't sure if I had done this right,
but oh baby, spot on!

So, now, S&P as well as everyone else:
How should I store/freeze the leftovers?
 

DaveSoMD

Master Chef
Moderator Emeritus
Joined
Mar 11, 2008
Messages
7,338
Location
Maryland
It dawned on me as I set the dough to rise the first time,
that this my very 1st go at making homemade Dinner Rolls, REALLY!

View attachment 43349

View attachment 43350

View attachment 43351

View attachment 43352

I followed S&P's original suggestion for this recipe to use Beer.
My Beer of choice to drink is Trader Joe's house brand Dark Beer :yum:
I really think it added a lot to the party.
I followed what S&P had said to add just enough Flour as to
make the dough come away from the sides of the KA bowl
and create of ball. We too live at a higher elevation, Mile High.
My oven is not the most even in temp, so I rotated the pan
half way through the baking process,
and extended the bake time by two minutes.
I used my Hawaiian Sea Salt at the end with the melted butter,
SSSHHHH, don't tell DH!
This was a huge hit!
He's still commenting on how good those rolls were, long
after dinner is all done and cleaned up [emoji38]
Can you see the crumb?
WOW!
The dough was a bit sticky, and I wasn't sure if I had done this right,
but oh baby, spot on!

So, now, S&P as well as everyone else:
How should I store/freeze the leftovers?
They look really good!!!
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
27,101
Location
Southeastern Virginia
It dawned on me as I set the dough to rise the first time,
that this my very 1st go at making homemade Dinner Rolls, REALLY!
...
So, now, S&P as well as everyone else:
How should I store/freeze the leftovers?
They look great. Since they're enriched, they'll keep at room temperature for a couple of days; cut them in half and warm them in the toaster oven to refresh them. I freeze extras on a sheet pan, then move them to a freezer bag for storage. To thaw, I put them in the toaster oven on warm till they're warmed through. I think it takes about 25 minutes.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,838
Location
Massachusetts
...So, now, S&P as well as everyone else:
How should I store/freeze the leftovers?


I wrap the cooled rolls in plastic wrap in packs of two and freeze them in ziplock freezer bags. When I want rolls, I pop a packet into the microwave for 20-30 seconds. They come out soft and warm like they just come out of the oven.
 

Chief Longwind Of The North

Certified/Certifiable
Joined
Aug 26, 2004
Messages
12,454
Location
USA,Michigan
They look scrumptious. Nice job.

If You are interested in the best dinner rolls I have ever eaten. let me know and I'll share the recipe. In the meantime, keep on keeping on. Your rolls look great.:yum:

Seeeeeya; Chief Longwind of the North
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,989
Location
Waterdown, Ontario
Please, please, please, don't let mine be like the vessel they are cooking in!

Have 10 more minutes to wait before I find out.... :ohmy::ohmy::ohmy:
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,838
Location
Massachusetts
My whole family loves them too. I've been instructed that these rolls have to be part of holiday dinners or else.
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,989
Location
Waterdown, Ontario
They were easy to come together, but as I rolled out the individuals - ummm not working right. The flavour was there - soo good. But very heavy.

I will not give up... gonna try again today.

and even tho not perfect I still ate a disgustingly vast amount of them with my soup. :ermm: :LOL:
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
27,101
Location
Southeastern Virginia
They were easy to come together, but as I rolled out the individuals - ummm not working right. The flavour was there - soo good. But very heavy.

I will not give up... gonna try again today.

and even tho not perfect I still ate a disgustingly vast amount of them with my soup. :ermm: [emoji38]
There's a wide range of flour in the recipe. Maybe you used a bit too much. When you say you "rolled out" the rolls, did you use a rolling pin? I think these are supposed to be turned into balls by hand, so they don't deflate too much before baking.
 

Katie H

Site Moderator
Staff member
Joined
Sep 11, 2006
Messages
16,590
Location
I live in the Heartland of the United States
I have some of the rolls ready to be formed and set to their final rise.

I usually weigh the whole ball of dough and cut it with my bench scraper into equal portions, then roll between my palms into balls.

I've discovered, depending on the humidity level I use about 3 cups of flour.

I just throw all the ingredients into the bread machine and let it do its magic on the DOUGH cycle before I take over.
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,989
Location
Waterdown, Ontario
So I did them again but mixed and kneaded them by hand. In the mixer it took all 4 cups but by hand only 3.5 cups. Much better. Complete success.
GG I did "roll" them by hand to make the individual buns.
I'm thinking I completely misjudged the first rise, as well as too much flour.
Delish.
And the thumb was kept safe this time. Just fine.20201012_165110.jpg20201012_170854.jpg
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
27,101
Location
Southeastern Virginia
Oh yum [emoji39] I usually only make these for holidays, but all these posts about them are making me crave some soft, delicious skillet rolls. Glad you sustained no injuries this time.
 
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