I am so bad when it come to pastry/baking - I swear to God, I can screw up a baking recipe so fast it would make a saint's head twirl!!!
I make 60 minute dinner rolls all the time and today because I forgot I didn't have the sweet potatoes for Maryann's rolls (first mistake), I had to resort to the old standby. But, my black ink cartridge is almost empty so I scanned the recipe from a Chef's Journey...Home (page 192 ). Well in scanning the "/" marks didn't come thru. so the recipe said:
----yeast
114 cup water
---sugar
112 cup vege oil\
1 112 cups buttermilk
blah, blah, blah.....
for some reason, I read 114 water as 1 1/4 cup (instead of 1/4 cup) but when I was adding the vege oil and the buttermilk, I read it correctly as 1/2 cup oil and 1 1/2 cup buttermilk.
Well, can you imagine how loose this darn bread dough was?? Plus I had addded all the herbs + white pepper that I had been playing with in the pizza dough. So, here I am with all this loose, loose, extremely loose dough on my work board trying to add just enough flour to make a cohesive mess that I could work with.
I told Roy, I was going to be so p*ssed if these darn rolls turned out to be the best I've ever done....
I've never made such a subtle flavored and light dinner roll - they will just float away from you they are so light and fluffy. And, if I hadn't screwed the liquid up, I think they would have been overly seasoned. As they are, you get the flavor of the herbs in the mid-tongue and the slight heat of the white pepper on the side. (maybe too much info, but I was amazed)
Now, I have to figure out exactly how much more flour I added - it ended up a very loose dough, but workable.
Oh my.
I make 60 minute dinner rolls all the time and today because I forgot I didn't have the sweet potatoes for Maryann's rolls (first mistake), I had to resort to the old standby. But, my black ink cartridge is almost empty so I scanned the recipe from a Chef's Journey...Home (page 192 ). Well in scanning the "/" marks didn't come thru. so the recipe said:
----yeast
114 cup water
---sugar
112 cup vege oil\
1 112 cups buttermilk
blah, blah, blah.....
for some reason, I read 114 water as 1 1/4 cup (instead of 1/4 cup) but when I was adding the vege oil and the buttermilk, I read it correctly as 1/2 cup oil and 1 1/2 cup buttermilk.
Well, can you imagine how loose this darn bread dough was?? Plus I had addded all the herbs + white pepper that I had been playing with in the pizza dough. So, here I am with all this loose, loose, extremely loose dough on my work board trying to add just enough flour to make a cohesive mess that I could work with.
I told Roy, I was going to be so p*ssed if these darn rolls turned out to be the best I've ever done....
I've never made such a subtle flavored and light dinner roll - they will just float away from you they are so light and fluffy. And, if I hadn't screwed the liquid up, I think they would have been overly seasoned. As they are, you get the flavor of the herbs in the mid-tongue and the slight heat of the white pepper on the side. (maybe too much info, but I was amazed)
Now, I have to figure out exactly how much more flour I added - it ended up a very loose dough, but workable.
Oh my.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com