Buttered Rosemary Rolls - with photo

[Halex]

Cornish cream, sorry 1/2 asleep this morning, your link you sent me is the same one. Thank you, this will make life easier.

Thanks again

Hally

[judydawn]

Although I can never get nice smooth tops like JulieO, these rolls were really nice.  As I was having people to lunch I wanted to get as much done the day beforehand as I could so I prepared the dough for these rolls late afternoon, did the first rise in the bowl then once they were placed in the pan, I put them into the fridge overnight. Next morning I was surprised to see they had actually risen so didn't take them out of the fridge until 1/2 hour before I wanted to bake them. I've never done this before but it is very handy if you have lots of things to do and don't want to be rushed the next day.  These rolls and the small loaf I also made, were as light as a feather and enjoyed by our guests.

[Halex]

I was up earlier today, so had the fire on and thiought let's do the 1st stage. The dough rose really well,knocked itmdown, it is nowmin the fridge waiting tombe shaped later and then the 2 nd rise. We are having roast pork, crackling, some Chinese cabbage stir frymand other veggies for dinner. Thought the rollsmwould be nice.  So will see how they rise after being in my cold fridge.

Hally

[Halex]

The dough rose in the fridge!LOL

Anyway shaped it in to bread balls and left it by the fire for 45 mins, rose more. Washed with water  instead of butter, rolls came out lovely, DH thought they were more like scones, they were delicious.

Seems I am getting better at this bread business.

Hally

[TM_Ted]

Hally, our TMX arrived on 12 Oct 2010.

It was only about 2 weeks ago that we decided to try baking some bread. I am disappointed that we did not give it a try earlier.

I am not quite ready to try Sourdough, having too much fun baking and eating basic with a few tweaks, like adding Rosemary and Garlic to the dough mix.

Thanks again to all the contributors on this forum, without you we would not be using TMX as much as we are.

[judydawn]

I'm glad to hear you are also hooked on bread making Ted. It also helps to make you a more knowledgeable consultant too, you will be asked all sorts of questions from the guests at the demos and being a member of this forum, you will probably have most of the answers for them by the time you start doing your demos.

[Halex]

Ted, I have only been doing bread for a few weeks and they are now starting to turn out OK.

 At first I thought,  gosh all this work for a loaf of bread, but now my bread is tasting and looking good. I have had the most success with the rose,rosemary buttered rolls.

Haven't worked out how much money it saves, but I am sure that it does.

Hally

[JulieO]

Judy, your rolls look really nice, I'm pleased that you enjoyed them. 

Hally I'm glad you are having success with your bread making. 

[Halex]

Yes me too 

Making the rolls tomorrow to go with VHJ sweet poatoes and lentil soup which I made today. (recommended by Cornish Cream)

Thanks again for the recipe.

Hally

[judydawn]

Thanks Julie - I would have been happier if they had looked like yours though 

[JulieO]

Don't sell yourself short Judy, they look mighty fine. 

[judydawn]

You are too kind Julie    Taste is the most important thing to me anyway so if that passes the test and they look a bit rustic, I have to accept that. 

[Halex]

This bread recipe has been my most successful, it just seems to work for me, i used this today for the pizza scrolls and now i have batch
on 2nd rise for rolls for tea.

Don't even go there for tea, we have goulash, VHJ soup, quiche from edc and spinach quiche. So much to choose from...

Got to love cooking.

Hally

[fundj&e]

I made this scachatta with julieo’s left over dough from the rosemary rolls

[JulieO]

That looks delicious, wouldn't mind a bite of that right now.