The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Struan Rolls

Floydm's picture
Floydm

Struan Rolls

I made Struan Rolls to go with a pot of soup Dorota made tonight.




Often my Struan comes out a bit heavy (like in the photo in the recipe I linked to), but tonight I nailed it.  They were light, fluffy, soft, and just the perfect sweetness.  When you get Struan right, it is hard to beat.


In nerd news: WhiteHouse.gov is now running on Drupal, which is the software that The Fresh Loaf runs on.  That is very exciting to geeks like me.

Comments

avatrx1's picture
avatrx1

I can't say I know what struan rolls are but they sure look good.  They look like a perfect candidate for honey butter.


-susie

Floydm's picture
Floydm

The recipe from Struan Bread is here.


There is enough brown sugar and honey in them that they really don't need honey butter.  Just slather them with regular butter and it tastes like honey butter.

ques2008's picture
ques2008

hello floyd,


when you said you nailed it, did you vary the original recipe?  I think I'll use white rice too (i eat white rice everyday, so don't have any brown rice).  what gave it that lighter texture?


i will definitely put it on my "to do" list.


thanks for sharing

Floydm's picture
Floydm

I'm always inexact, but I didn't change the recipe much.  I did go a bit heavier on the buttermilk and reduce the water some, since I didn't want to have half a cup of leftover buttermilk going funky in the fridge.  I used a brown/wild rice mix that I picked up at Costco a long time ago and added a bit more than the recipe called for too.  But... otherwise, I think I just timed it right with the kneading and when I put them in the oven.  Even with a tablespoon of yeast it really needs the full 90 minutes to rise, at least in my cool house.

avatrx1's picture
avatrx1

The recipe looks really easy!  I have lots of different rices.  Long grain, brown. wild, risotto type etc.  judging from the other emails, it won't make too much difference.


 


It'll give me an excuse to make some long grain rice that I have to make ahead to make fried rice.  You can't use freshly made rice for friend rice.


I even keep buttermilk in the fridge.


 


maybe I'll try it today.


thanks again for directing me to the recipe. 


-susie

dstroy's picture
dstroy

These make the most amazing ham sandwiches! :)

turosdolci's picture
turosdolci

How you kept yourself from attacking that bread I'll never know. Looks great!


 


Patricia Turo