texasgirl
Master Chef
Thanks kitchenelf!!
kadesma said:Your welcome Amber, What seems to be the problem with the frozen bread dough? Is it to thick? I find that the bread dough tends to want to go back to it's original shape, that it's to elastic, I let it rest then roll again, pressing down a little, it takes time to thin it out, but I'll be darned if dough is gonna get around me It took me some time to figure this out, but, I now just keep rolling til I get the size and shape I need for my roll..I'm making one with pizza sauce, salami, provolone , and parmesan for tomorrow...Hope I've helped a little
kadesma
kitchenelf said:amber - just so you'll know for future reference the ham/swiss/broccoli recipe I posted does not call for the onions to be cooked first. Just finely chop and use raw. I don't know if you were just "doing your own thing" or misread my recipe. Thanks.
It can be tricky, but I think you've got it now I get mine pretty thin, and have many time torn a hole in it trying to get it on the baking sheet. I now roll it out then roll it around the rolling pin to put it onto the baking sheet. I do love making breads of all kinds and the stuffed ones are so good and are also great to give as gifts. I have one friend who's only request for her birthday is my pizza bread My son always asks for my rotolo so thats one of his gifts on his birthdayamber said:Yes, the dough (after baking) seemed too thick. The next batch I made I rolled it out thinner, which did seem to help. I was afraid if I kept rolling it out it would get too tough, but it was fine. Tricky stuff this bread dough