Ham-Eroni Rolls
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- Sailor Kenshin
- Chuck Wagon
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Ham-Eroni Rolls
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.
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.
Moink!
- Professor Bunky
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Re: Ham-Eroni Rolls
I can't wait to try 'em!
- OldUsedParts
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Re: Ham-Eroni Rolls
those should be "Larapin" - -
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Professor Bunky
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Re: Ham-Eroni Rolls
They were reaaaal guuuud!
- bowhnter
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Re: Ham-Eroni Rolls
They sound and look good for breakfast or lunch!
Mike
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Primo Oval XL
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Weber Genesis
Ooni Pro Pizza oven
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- spacetrucker
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Re: Ham-Eroni Rolls
they look good to me, I could hide a couple maybe more of those...
Don't count every day, Make every day Count
Good Cue to ya..
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Good Cue to ya..
Vernon
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- Rambo
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Re: Ham-Eroni Rolls
Sailor Kenshin wrote: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
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Re: Ham-Eroni Rolls
Rambo wrote:Sailor Kenshin wrote: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.
Moink!
- bowhnter
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Re: Ham-Eroni Rolls
Sailor Kenshin wrote:Rambo wrote:Sailor Kenshin wrote: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.
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- Rambo
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Re: Ham-Eroni Rolls
bowhnter wrote:Sailor Kenshin wrote:Rambo wrote:Sailor Kenshin wrote: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
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Re: Ham-Eroni Rolls
Oh yeaaa - very nice!
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I can't always please everybody. I'm not bacon.
Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven
I can't always please everybody. I'm not bacon.
- k.a.m.
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Re: Ham-Eroni Rolls
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.
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
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Re: Ham-Eroni Rolls
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.
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.
Moink!
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