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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(6 of 6)
Dec 9, 2008 5:43 PM
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Cin, your biscuits sound pretty darn good too!  -- Lisa |
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(5 of 6)
Dec 9, 2008 5:42 PM
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I love the sound of these rolls, Scott. Thanks for sharing.
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Lisa
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Violet
Posts:
29
From:
Texas
Registered:
11/3/08
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(4 of 6)
Dec 8, 2008 6:11 PM
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Thanks for the recipe, scott!
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I love Twilight!
~~~~~~~~~~~~~
My old account info:
Total Posts 1,122
Member Since 11/11/06
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(3 of 6)
Dec 8, 2008 2:10 AM
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I make spaghetti and homeade meatballs and sauce for Christmas-lol!
I'll bet these rolls are so good, Scott. I love homeade rolls. Unfortunately , I'm not much of a baker. I did make the Bridgeford ones that you have to let rise before you bake , and they were very good.
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Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(2 of 6)
Dec 8, 2008 12:14 AM
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I've gotten too lazy to do all that anymore I'd just be making the Buttermilk Biscuits 2 cups all-purpose flour 1/2 t baking soda 1 1/2 t baking powder 1 t salt 8 T ice cold butter 3/4 cup buttermilk Preheat oven to 475 degrees F. Slice butter and put on a plate in the freezer. Sift the dry ingredients together into a bowl. Cut in the butter with a pastry cutter or a fork until it looks like coarse sand. Add the buttermilk and continue to cut the dough together. Turn out onto a floured surface and gently bring together. Gently press the dough into a rectangle until it is between 1/2 and 3/4-inch thick. Use a round cutter that has been floured to cut the biscuits. Place on a baking sheet lined with parchment paper so they are touching each other. Bake for 20 minutes. Remove from the oven and serve with butter, jelly\jam, honey\honey-butter, syrup or gravy...whatever you use biscuits are delish. -- ~~~~> *>Cin(\0/)<* <~~~~ >> ><(((*>Jesus<*)))>< << |
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scott eggers
Posts:
949
From:
Chicago
Registered:
8/25/07
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(1 of 6)
Dec 7, 2008 11:51 PM
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I made this before. Now i'm making for the 25th. I'm cooking for 20-25 out of town. Everything I can make ahead I'm looking into. If anyone has any ideas, that would be great. We are having turkey and ham. They are they are not into fancy foods, though they are geting a corn puding (there loss).
3 cups Buttermilk (room temperature, important!)
3 cups flour
1 T. yeast dissolved in1/4 cup warm water (first let rise a few minutes)
1/2 cup sugar
3 eggs, beaten with a fork (at room temp)
2 tsp salt
5 cups flour (sometimes you need more, it should not be too sticky)
1/2cup oil or soft butter
1 tsp baking soda
Dissolve yeast in 1/4 cup. warm water and let proof a few minutes. Mix the buttermilk, 3 cups of flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours or over night in the frig covered (a slow rise gives more flavor). I have let it set on the counter over night for a little more sour dough taste, but cut the yeast to 1/2 teaspoon and add 2 teaspoons when I add the stuff the next day.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes or pour in bread machine and put on dough setting (you need a big machine). Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. I haven't tried longer because after day 4 it was gone.
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer.
Bake at 350° for 10-12 minutes or longer depending on the size. Brush with melted butter if you like. For a crisper outside brush with egg wash before baking.
You can replace 2 cups of flour with whole wheat, but do at the beginning.
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Edited by 2598976 at 12/07/2008 8:59 PM PST
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Edited by 2598976 at 12/07/2008 9:12 PM PST
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