MOPPEL Profile - Allrecipes.com (1980427)

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MOPPEL


MOPPEL
 
Home Town: Ingelheim, Rheinland-Pfalz, Germany
Member Since: Oct. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Dessert, Quick & Easy
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Recipe Reviews 25 reviews
Never Fail Biscuits
Very good biscuits. Flaky and buttery. Always a hit. It looks like a lot of work, but it really isn't. Especially once you've made them a couple of times and you know what you're doing it's quite fast. They may not be the prettiest, but they sure are among the tastiest. I like them for breakfast with a nice sausage gravy.

0 users found this review helpful
Reviewed On: Mar. 30, 2013
Jay's Signature Pizza Crust
This is very good, mine came out kinda like a deep dish pizza.

0 users found this review helpful
Reviewed On: Mar. 30, 2013
Burger or Hot Dog Buns
Best. Burger buns. EVER!!! I have never made my own burger buns before, and these turned out beyond perfect. I was a little unsure on how big to make them as I didn't know how much they would rise, so the sizes were a little all over the place. I did not have instant yeast, so as someone else suggested I used 4 tsp regular yeast, proofed it and let the dough rise twice. It rose so fast I could literally watch the buns get bigger. Oh, and I also brushed them with egg white before baking. They were dense, as so many others have stated, but not too dense. They came out so soft and fluffy on the inside that it didn't matter. And I found it nice to have dense buns versus the usual cotton ball store bought buns. I also did not think that they were too sweet. I thought they were quite perfect. And so did the kids and the hubby. For serving I sliced them, brushed them with a little butter, then toasted them on the griddle until nice and golden brown. I will never buy buns again, nothing comes even close to these. And they were incredibly fast and easy to make. I can't wait to try them for hotdogs. (Btw, leftover buns are delicious with some honey butter.)

0 users found this review helpful
Reviewed On: Mar. 30, 2013
 
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