sewell Profile - Allrecipes.com (10341982)

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sewell


sewell
 
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Member Since: Jun. 2007
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Recipe Reviews 8 reviews
Unbelievable Rolls
What I did was I used real butter and honey instead of sugar. I mixed all the liquids with the yeast and pour into the flour as the kitchen-aid went on the lowest setting (I never proof my yeast, I know it is good). Let it go for about 8 minutes. It is a wet kind of sticky dough. Almost greasy, I don't think you want to add flour to make it ball up like your standard white loaf, just not that type of dough. I greased up my hands to form a ball and let rise in the oven in the kitchen aid bowl after getting the chill out of the oven first. It just did not want to rise on my counter, too chilly I guess. I knocked it down once and then knocked it down an hour later and divided it in to 6ths with greased hands. I put three per greased round cake pan after rolling into a ball and giving a little smoosh. Beat an egg and brushed the tops and sprinkled with sesame seeds before letting the buns rise. In a kitchen hot with cooking they rose in no time and were huge, baked even bigger taking up the whole pan. We used these for pulled BBQ. They were so good, giant, soft, tall, tender and flavorful. I think the real butter and honey made it. I am just not a huge fan of sugar in my bread. I am going to try it my way on kolachies next.

0 users found this review helpful
Reviewed On: Jan. 14, 2015
No Roll Pie Crust I
I was looking for a simple pie crust recipe that did not contain loads of lard or other nastiness. All The ready-make ones from the store were full of hydrogenated fats too. This pie crust is the hands down winner. This is a great no mess pie crust AND not as unhealthy as many other recipes. Win win. Mix all the ingredients with a spoon directly in the pie pan and then just press and shape! Couldn't be easier. I substituted 1/2 C of the flour with whole wheat flour for my pumpkin pie crust and it was perfect. I upped it to 1C whole wheat and it turned out too tough. I also bake it for 20 minutes at 375 before filling it with the pumpkin pie mixture. I also would not lighten up on the oil content, I tried and you really lose a lot of the flakiness and contributes to toughness. This is a super recipe for any pie whether it be sweet or savory. Happy baking!

7 users found this review helpful
Reviewed On: Dec. 28, 2010
Clone of a Cinnabon
I used all purpose flour, no bread machine. All measurement were exactly as posted. I have to say if your rolls do not rise your yeast has to be dead, old, or you killed it. These came out *huge*. When they ran out of room on the sides they went straight up! My family voted these in as the new cinnamon rolls of the house. Everyone loved them.

2 users found this review helpful
Reviewed On: Jun. 3, 2009
 
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