Recently in Rolls and Buns Category

Italian or Kaiser Rolls

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Naomi
on June 26, 2008 10:50 PM | | Comments (0)
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kaiserroll.jpg This recipe produces very nice Italian sandwich rolls, of the kind you'd use to make traditional hoagies (grinders, sub sandwiches). A crisp, chewy crust and soft interior are perfect foils for meat or  cheese, and hold up nicely to any filling. You can also serve these with a schmear of butter, for a great tea break.

These buns are called Kaiser rolls, when topped with sesame seeds or poppy seeds

This recipe makes about a six really large rolls, or a dozen smaller ones.

To get a perfect bun shape, you'll want to buy what is called a muffin-top pan to make these, which will run you about 15 dollars online. You can also used greased cookie sheets.


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Parkerhouse Rolls

By
Naomi
on June 26, 2008 10:31 PM | | Comments (0)
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parkerhouseroll.jpg These rolls lend themselves particularly well to freezing and reheating. Serve them with soup or a meat dish and listen to the compliments. These rolls are a snap to make , but you've got to plan to make them ahead of time.


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Ciabatta Bread

By
Naomi
on June 24, 2008 11:36 AM | | Comments (0)
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ciabatta.jpg Ciabatta Bread is an artisinal sourdough-type bread from Italy. it makes great sandwiches - especially grilled ones, and has a chewy outer crust and flavourful crumb. You'll need to start this bread the day before you want to eat it.


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English Muffins

By
Naomi
on June 23, 2008 1:57 PM | | Comments (0)
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englishmuffin.jpg
Who needs Thomas? These english muffins will pass with the pickiest glutenoid, and they're full of nooks and crannies, just like the real thing. Serve them toasted and dripping with butter for a real breakfast treat. Baking soda is the secret to the exact taste of a Thomas's English Muffin. These muffins are thinner, for a clone of the store-bought kind, but you can feel free to make them a bit thicker for a decadent treat.


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Pocket Pita

By
Naomi
on June 23, 2008 1:46 PM | | Comments (0)
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pita.jpg
Finally! A gf pocket pita bread that you can actually split and fill! This pocket pita is the best when eaten the day it's made and does not split well after it has cooled completely. Make sure to follow the instructions very carefully, and you'll have pocket pita in no time!


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French Bread

By
Naomi
on June 20, 2008 5:20 PM | | Comments (0)
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frenchbread-1.jpg This bread takes a little more watching and tending (throwing the ice cubes in the oven every ten minutes or so makes the crust really crisp and chewy), but it's entirely worth it!

A golden, chewy crust hides a soft white interior, and nothing is better for sopping up pasta sauce or dipping oil! You can make this in a cake pan (the shape will be odd), but if you really love French bread, then invest in a good French bread loaf mold (the kind without the holes). It will run you about 20.00 on Ebay, and it's worth every penny.

This recipe makes 1 large baguette. You'll want to double it for two.


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World's Easiest Crescent Rolls

By
Naomi
on May 12, 2008 10:22 PM | | Comments (5)
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This crescent roll recipe is too easy, and it's completely yeast free! It's very good, too, which is nice. Once baked, the texture is light and flaky, and meltingly tender - very much like a store bought crescent roll. It's a fantastic recipe to keep on hand for last minute 'emergencies.'


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Bavarian Pretzel Sandwich Rolls

By
Naomi
on May 8, 2008 2:27 AM |
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pretzelroll-1.jpg

Many thanks to Sande Guetthoff for inspiring this recipe. These taste almost exactly like the rolls you can get from the Sheetz Corporation. Slightly salty, buttery, sweet, and chewy - these make the best lunchmeat sandwiches and breakfast-wiches in the world.



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