I wanted to make some rolls to go with "Penne with Shrimp" also found here (great recipe BTW), and came across these little gems. I also knew I wanted batter rolls but I've been advised by my doctor to add more whole wheat breads to my diet so I proceeded to alter these rolls accordingly. (BTW I decided to change the flavor profile to match the dinner I was having!) Just so you know I increased the serving size to 12, therefore the following amounts correspond to that number: used a ratio of 1-1/4 cups whole wheat flour and 1 cup AP flour, added 1/3 cup grated Parmesan cheese, added 1 Tbsp. Italian seas. and 1 tsp. garlic powder, used 1 tsp. reg. salt and 1/2 tsp. onion salt, used required amount but sub'd light margarine for butter, used 6 Tbsp. liquid egg substitute for 1-1/2 eggs, used only 2 Tbsp. sugar and omitted the nutmeg, sage and tarragon. I ended up getting 24 medium-sized rolls. They didn't rise very much so next time I might add back that other Tbsp. of sugar, but otherwise they turned out great. I'm sure I'll be making them again soon. Thanks for the recipe and the inspiration.
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I wanted to make some rolls to go with "Penne with Shrimp" also found here (great recipe BTW),...