Ham-Eroni Rolls

[Sailor Kenshin]

It's still baking weather. These plain flour rolls are stuffed with ham and pepperoni, then treated to a little coarse black pepper, Italian seasoning, and olive oil. If I was thinking, I would have brushed the tops with a little more oil, and some coarse salt.






They look a little light but they are done. Last time using a dark pan though. Or that high a heat (375°). The bottoms baked faster than the tops.

[Professor Bunky]

I can't wait to try 'em!

[OldUsedParts]

those should be "Larapin" - -

[Professor Bunky]

They were reaaaal guuuud!

[bowhnter]

They sound and look good for breakfast or lunch!

[spacetrucker]

they look good to me, I could hide a couple maybe more of those...

[Rambo]

[Sailor Kenshin]

Thanks, everyone. Next up: Just-Ham Rolls!

[Rambo]

It's still baking weather. These plain flour rolls are stuffed with ham and pepperoni, then treated to a little coarse black pepper, Italian seasoning, and olive oil. If I was thinking, I would have brushed the tops with a little more oil, and some coarse salt.






They look a little light but they are done. Last time using a dark pan though. Or that high a heat (375°). The bottoms baked faster than the tops.

Do you make your own bread?

[Sailor Kenshin]

It's still baking weather. These plain flour rolls are stuffed with ham and pepperoni, then treated to a little coarse black pepper, Italian seasoning, and olive oil. If I was thinking, I would have brushed the tops with a little more oil, and some coarse salt.






They look a little light but they are done. Last time using a dark pan though. Or that high a heat (375°). The bottoms baked faster than the tops.

Do you make your own bread?

Yes. Since college, and I'm just getting the hang of it.

[bowhnter]

It's still baking weather. These plain flour rolls are stuffed with ham and pepperoni, then treated to a little coarse black pepper, Italian seasoning, and olive oil. If I was thinking, I would have brushed the tops with a little more oil, and some coarse salt.






They look a little light but they are done. Last time using a dark pan though. Or that high a heat (375°). The bottoms baked faster than the tops.

Do you make your own bread?

Yes. Since college, and I'm just getting the hang of it.

I love homemade bread. It’s a good thing I’m not real good at it.
Might try a little harder after I fully retire next year.

[Rambo]

It's still baking weather. These plain flour rolls are stuffed with ham and pepperoni, then treated to a little coarse black pepper, Italian seasoning, and olive oil. If I was thinking, I would have brushed the tops with a little more oil, and some coarse salt.






They look a little light but they are done. Last time using a dark pan though. Or that high a heat (375°). The bottoms baked faster than the tops.

Do you make your own bread?

Yes. Since college, and I'm just getting the hang of it.

I love homemade bread. It’s a good thing I’m not real good at it.
Might try a little harder after I fully retire next year.

Sounds like you and I are on the same path Mike. I’m no Baker but love homemade breads. Good for you Sailor

[tex_toby]

Oh yeaaa - very nice!

[k.a.m.]

I could make a meal on those!
For some reason the thought of those on a plate covered in country gravy has me getting hungry lol
For years Debbie baby sat a sour dough starter that was given to her by a good friend. (My favorite bread) Then when Rita hit and the house was a mess we lost it.

[Sailor Kenshin]

This is the basic dough recipe. I usually halve it.

2 cups warm water
4 cups all purpose flour
1 envelope yeast(2 1/2 teaspoon)
1 t. salt
1. Place flour, yeast and salt in mixing bowl and stir.
2. Add water and mix until combined, forming a ball.
3. Cover and let rest for 2 hours.
4. After 2 hours, dough is ready. (Dough can be put in fridge after this until you're ready to make the bread/rolls/pizza crust)
5. Dumping mixture onto floured surface turn to coat with flour.
6. (Cold dough is better when used with oil not flour.)
7. Store extra dough not used in fridge in a plastic cont. for up to 2 weeks.


These are the Hamalone rolls, before and after.