Hi. I am dealing with a dilemma and wanted to know if anyone could help. I’ll do my best to describe the recipe I am looking for and hope that anyone will even know what I’m talking about!
So, I am thinking about getting something that would allow me to roll oats here at home. I've poked around a little bit, but am not sure what "toy" to get. I probably wouldn't roll a whole lot at once, and wouldn't be opposed to crank 'em out by hand.
Any suggestions would be appreciated.
I wanted to start a new thread for this. I need to find out the formula for this bread which is also a sandwich roll. The roll has a slight sour taste to it, the crumb is soft and chewy, the crust is thin and crunchy. The crust is the big mystery for me as it is unlike any baguette that I have made or eaten before. This crust is much thinner than a baguette which makes it great as a sandwich roll. Help please!
My girlfriend's recently returned from a holiday in New Zealand and is raving about the bread rolls she ate from a bakery in Fairlie (S. island). She discribes them as big white buns with the bacon and slightly scrambled egg baked inside the bun. Have any of our NZ members tasted them? Any idea how to get the egg in? Thanks Liz
I made Alabuba's "Lunch Lady Rolls" from http://www.thefreshloaf.com/node/19661/lunch-lady-rolls and I'm positive I messed something up because they came out of the oven looking like biscuits. They were tender and had good flavor, but no structure to speak of. The crumb reminds me of a muffin, small and tight.
I was kneading by hand, measuring my ingredients by weight, and best I can come up with is maybe I didn't knead the dough enough?
OK, this is a total shot in the dark, but I am looking for a recipe similar to the AMAZING sandwich rolls from Bay Cities Italian Deli in Santa Monica, CA. These rolls have a great bubbly crust, chewy texture, and the flavor is insane! If anyone has any insight on how to acquire a similar recipe, that would be very much appreictaed!