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91
General Discussion / Re: Red Beans Monday Again and Homemade Rolls!
« Last post by Cajunate on February 28, 2024, 08:40:04 AM »
Quote from: akruckus on February 27, 2024, 12:37:00 PM
Rolls look good to me, Sweet yeast? butter or just basic flour water sugar salt? I'm big into no kneads and sourdoughs that bulk ferment all day then fridge proof overnight and bake the next morning

Here's the recipe.....

Hot Rolls
Mountain Cookin' with Missy's Hot Rolls recipe -- enjoy this classic side with the family as part of the dinner or lunch spread.
No ratings yet
Course Side Dish
Cuisine American, Appalachian
Servings 18 Rolls (approximately)
Kitchenware

    ▢
    1 Bowl - Medium
    ▢
    1 Bowl - Large
    ▢
    Flat surface to knead dough
    ▢
    1 Buttered metal baking pan
    ▢
    1 Basting Brush

Ingredients
 

    ▢ 1 pkg dry instant yeast
    ▢ ¼ c warm water
    ▢ 3 tbs sugar
    ▢ ¾ c warm whole milk
    ▢ 3 tbs melted unsalted butter
    ▢ 1¼ tsp salt
    ▢ 1 beaten egg
    ▢ 2 c 2-3 c All Purpose Flour you'll need more for kneading

Instructions
 

    ▢
    Combine yeast, water and sugar.
    Stir and let sit for about 5 minutes to activate the yeast till it becomes bubbly.
    1 pkg dry instant yeast, ¼ c warm water, 3 tbs sugar
    ▢
    In a large bowl, add the milk, egg, yeast mixture and salt.
    ¾ c warm whole milk, 1 beaten egg, 1¼ tsp salt
    ▢
    Add in 2-3 cups flour to make a sticky dough.
    Cover and let rise in a warm area till doubled in size.
    2 c 2-3 c All Purpose Flour
    ▢
    Punch down the dough.
    Knead on a floured surface for about 5 minutes, adding in additional flour till the dough is smooth an elastic.
    2 c 2-3 c All Purpose Flour
    ▢
    Pinch off and roll into approx. 2-inch balls.
    ▢
    Place in a buttered metal baking pan.
    3 tbs melted unsalted butter
    ▢
    Let rise till doubled in size(about 1 hour).
    ▢
    Pre-heat the oven to 400 degrees.
    ▢
    Brush tops with melted, salted butter, bake for 10-15 minutes, till tops are browned.
    ▢
    Brush with butter again before serving.
    ▢
    Makes around 18 rolls.
    ▢
    Recipe can be doubled.
92
General Discussion / What a difference a day makes...
« Last post by Ka Honu on February 28, 2024, 01:05:16 AM »
So, here we are at the penultimate day of February (In this case, that would be the 28th).

If Bremer's birthday were tomorrow instead of today he'd only be 19. He'd probably still look old but he'd be braggin' anyway.

And this year, I'm an extra day younger than he and Jaxon are (I'll take it where I can get it).

Life is full of interesting (but useless) little surprises (of which "Leap Day Math" is but one).

Happy Birthday, Don (and as many more as Barbara can deal with).
93
General Discussion / Re: Red Beans Monday Again and Homemade Rolls!
« Last post by old sarge on February 27, 2024, 07:27:35 PM »
That is a good looking meal
94
General Discussion / Re: Red Beans Monday Again and Homemade Rolls!
« Last post by tlg4942 on February 27, 2024, 03:05:36 PM »
Nothing wrong with RB&R ..   Looks very good.
95
General Discussion / Re: Red Beans Monday Again and Homemade Rolls!
« Last post by akruckus on February 27, 2024, 12:37:00 PM »
Rolls look good to me, Sweet yeast? butter or just basic flour water sugar salt? I'm big into no kneads and sourdoughs that bulk ferment all day then fridge proof overnight and bake the next morning
96
General Discussion / Red Beans Monday Again and Homemade Rolls!
« Last post by Cajunate on February 27, 2024, 08:43:32 AM »



Yesterday morning I put a pot of red beans to cook for dinner last night.

These must've been fresh beans as they didn't take as long as usual to cook.





During the afternoon I decided to make some fresh homemade rolls to go with dinner.


The picture of the dough when I put it to rise didn't transfer but here one of the risen dough.




A few hours later I made shaped the rolls and set them aside to rise again.

These are not my best.





After baking and brushed with melted butter.





Time to eat!





These were some awesome red beans and rolls!!!









97
General Discussion / Re: Sunday Calzones
« Last post by cookiecdcmk on February 26, 2024, 03:44:27 PM »
Cajunate:  I really enjoy your posts, not only the pictures but the how-to's.  When I want to make a new meal, I cannot think of what to do.  Then I look at your varied meals, and it looks like a gourmet magazine or 5 star restaurant food.  Keep up the good work.
98
General Discussion / Sunday Calzones
« Last post by Cajunate on February 26, 2024, 11:13:30 AM »



Yesterday about noon I mixed some pizza dough for calzones for dinner.

After about an hour and a half later here's what it looked like.





Next I saute'd some slice peppers and onions and browned some Terranova's Italian sausage.





Don't have pictures of every step as I was also doing other things but here's two of the six I ended up making.


They were all different from pepperoni and mozzarella cheese to Italian sausage with peppers, onions and cheese.


They didn't come out perfect but they sure as heck tasted really good!





All of the crimped edges came undone. Oh well, I guess I'll have to do this again soon.





This was served with a nice salad and much enjoyed!










99
General Discussion / Re: Just a Little Louisiana Charcuterie Lunch
« Last post by Ka Honu on February 25, 2024, 08:21:42 PM »
Quote from: teesquare on February 25, 2024, 12:45:18 PM
I love good hothead cheese...

No surprise there (and it will do you no good to claim it as a Spellcheck mistake).

Jus' sayin'...
100
New Member Introductions / Re: New Member
« Last post by Harald on February 25, 2024, 07:55:36 PM »
Quote from: TMB on February 25, 2024, 05:15:01 PM
Hi Harald and welcome to the forum.   The Tommy Ring is a 4 in tall cake run that raises the basket up from the bottom this get the food out of what I call the dead zone.   See the SRG and The Big Easy heat the chamber to produce infrared to cook with.  The problem is the heat element leaves a small space that I call the dead spot ,  very little heat so by raising up the basket you get into the sweet spot    So that is the Tommy Ring in a nut shell.

Ah I see, I will have to give that a try sometime.
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