John Setzler Posted November 15, 2018 Share Posted November 15, 2018 I stole this recipe from here: https://finexusa.com/skillet-roll-recipe/ I cooked them on my Kamado Joe... These are amazing. That is all. Scott Roberts, KismetKamado, Rob_grill_apprentice and 6 others 9 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 16, 2018 Share Posted November 16, 2018 Wow! That picture is enough to make me want to try those. They definitely look amazing. Quote Link to comment Share on other sites More sharing options...
grill seeker Posted November 16, 2018 Share Posted November 16, 2018 I've been looking at the finex - haven't made the plunge yet, but likely will soon. We camp often (camper) and last spring after cooking a pan full of bacon in my vintage griswold 10"(great grand mother hand-me-down), I left it cooling on the edge of campsite and pulled out without it. Called later that day, and it was not turned in - someone scored a good one there. But finex will be my replacement for it. I love the finish, and especially like the handle. Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted November 16, 2018 Share Posted November 16, 2018 Nice looking rolls Quote Link to comment Share on other sites More sharing options...
mike echo Posted November 16, 2018 Share Posted November 16, 2018 John, did you use the Jacobsen finishing salt? -gonna search this online. I see that Jacobsen Sea Salt is from Oregon. My wife is from Klamath Falls, OR home of green algae that some use for health purposes. The locals have some fine words for users of that product. M. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted November 16, 2018 Author Share Posted November 16, 2018 4 hours ago, mike echo said: John, did you use the Jacobsen finishing salt? -gonna search this online. I see that Jacobsen Sea Salt is from Oregon. My wife is from Klamath Falls, OR home of green algae that some use for health purposes. The locals have some fine words for users of that product. M. No. I used Maldon Sea Salt. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted November 16, 2018 Share Posted November 16, 2018 Those look amazing John. Quote Link to comment Share on other sites More sharing options...
deck Posted November 19, 2018 Share Posted November 19, 2018 I tried these this weekend, fantastic!!!! Now I have been volunteered to make more for Thursday! I made some rather large rolls sliced them top to bottom like little bread slices added leftover turkey and cheese and bacon. Cooked them in the ci skillet for some toasted sandwiches!! Quote Link to comment Share on other sites More sharing options...
BBQ Bob Posted November 20, 2018 Share Posted November 20, 2018 Nice looking bake John, happy Thanksgiving !! Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted November 20, 2018 Share Posted November 20, 2018 I'm on roll duty for our Turkey gathering, and these are very inspiring. Hmmm, do I dare? Quote Link to comment Share on other sites More sharing options...
lunchman Posted November 21, 2018 Share Posted November 21, 2018 15 hours ago, Smoke and Awe said: I'm on roll duty for our Turkey gathering, and these are very inspiring. Hmmm, do I dare? John, rolls do look good. Go for it, do a test run today, if they turn out fine you're good. If not, go with your backup plan. I thought about making them, bought dinner rolls, then changed my mind and am baking these this morning. A couple of observations from reading through the recipe (maybe John can provide some pointers and tips): Recipe calls for 2 pkgs yeast, 3/4 oz. Yeast pkgs are 1/4 oz., so which is it? 2 pkgs or 3/4 oz? I'm going with the 2 pkgs 6 Tbsp sugar, divided. That's nice, divided how? Based on my baking experience, I used 1 Tbsp for the yeast mixture, then only used 3 Tbsp for the warmed milk mixture (6 seems excessive to me, but I normally cut back on sugar amounts in recipes). As an additional experiment, I'm using 1 1/2 cups of wheat flour, 3 cups all purpose for the total of 4 1/2 cups. We'll see how these turn out, they're proofing at the moment. Baking will be done in the oven in a CI skillet, I'm not in the mood for firing up the Goldens' this morning. -lunchman Quote Link to comment Share on other sites More sharing options...
lunchman Posted November 21, 2018 Share Posted November 21, 2018 And the verdict is.... These are quite good!! Thanks for the pointer to the recipe, John! I don't mean to hijack the thread, but here are some pics. Rising - Brushed with melted butter before baking, used two Lodge skillets. One set lightly topped with Sea Salt, the other with Trader Joe's "Everything but the Bagel" (Mrs lunchman won't touch these). Baked and taste tested - Excellent, they'll go quite well with Thanksgiving dinner! As mentioned, these are a Wheat variation. I've found that when adapting a recipe for wheat, the amount of wheat flour should be a third or less of the total amount of flour. Again, thanks for the recipe John! Regards, -Dom In2Fish 1 Quote Link to comment Share on other sites More sharing options...
In2Fish Posted November 21, 2018 Share Posted November 21, 2018 On 11/15/2018 at 3:29 PM, John Setzler said: stole this recipe from here: https://finexusa.com/skillet-roll-recipe/ I cooked them on my Kamado Joe... John - they look great, and remind me of Parker House rolls. Quote Link to comment Share on other sites More sharing options...
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