great recipe man, simple and easy. after making the dough and letting it sit over night, i cut two nice sized chunks (about the size of a baseball) and knead them in a little more flour, just so they weren't sticky like pizza bread. then i flattened them out in a long oval shape, and put a layer of pizza sauce, then mozzarella cheese, then pepperoni, then more cheese, and more pepperoni then i closed it up with eggwash and made my own pizza pockets, SO DOPE!
Thank you for sharing this lovely recipe Sheynath. It was so quick and easy to make. It turned out great...I was so impressed. I often have trouble making dough, but not this time. It was easy to work with and the results were delicious. I served them warm with some fresh churned butter, they were perfect with our clam chowder.
I am a huge fan of long slow fermentation when it comes to bread - especially if the long fermentation time involves a spell in the fridge. This dough was lovely to work with, I used unbleached bread flour and instant yeast. I reduced the amount of butter by half and added some dried fruit + mixed spice. Instead of rolls I shaped two loaves and have been eating the bread as fruit toast in the morning - yum. Thanks for posting, made for Aussie/Kiwi Swap, July 2009
This recipe is absolutly wonderful. I mixed the dough at 9:AM and then baked the rolls at 430 PM and the rolls were light and fluffy. I mixed the dough with the kitchen aid mixer which saved some work as well. I made clover rolls placing them in a muffin tin. Recipe will certainly be made often with different variations. Made for Twelve Days of Christmas recipe Swap (2008)
Easy and delicious, and the best part is that you can put the rolls away for a few hours or a day and bake them when needed. Only downside is the burden on our overloaded refrigerator. I brushed the tops with eggwhite and sprinkled poppy and sesame seeds on them. Made for OZ/NZ Swap 15, April 2008.