Rosemary Epi Rolls
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Miki November 17, 2013
I haven't mastered the kneading, etc. Can I use my bread machine and just removed the risen, kneaded bread to form and bake in my oven?
Daphne January 1, 2011
Can't wait to make these , A.J.... love your photo too! Happy New Year, so happy to know you!!
AntoniaJames January 7, 2011
Thank you, Daphne! They are so easy to make; I hope you do try them. And I'm so happy to know you, too. Here's to many more fun food52 gatherings in 2011!! ;o)
Midge January 1, 2011
These are stunning. Now I know what I'll do during the next blizzard. Can't wait.
Thank you! I made several batches (sequentially) and gave the wreaths as holidays gifts, with a jar of tart plum jam that I made last summer, as holiday gifts . . . in the center of each wreath, I put a bag of Melissa Clarke's "Fudgy Bourbon Balls," the recipe for which was posted here by Amanda in mid-December. Bread and chocolate, and a sweet taste of summer. One of my better efforts. ;o)
Midge January 1, 2011
Such a thoughtful, lovely gift and what lucky recipients! Do you ever sleep? ;) You're truly an inspiration.
AntoniaJames January 7, 2011
Midge, thank you for such a kind comment. I'm glad to be an inspiration, and yes, I do sleep. As much as possible, though sometimes it isn't much. Truth be told, it makes me incredibly happy (yes, happy!) to make bread, and those bourbon balls take no time at all to create. . . . with that recipe, there's a phenomenal return on the minimal investment of time required. You should try them! ;o)
lapadia December 23, 2010
Hi AJ, I made these rolls yesterday; a beautiful texture and flavor, cutting the epi into its characteristic shape is easy and fun to do! Thanks for sharing your recipe…Happy Holiday!
You're right, it's great fun to cut the epi. I'm so glad you liked them, lapadia. Thank you for your kind comments. ;o)
wssmom December 20, 2010
Thanks, wssmom. They are somewhat usual in the U.S., but no harder to make than a standard French baguette. I encourage you to try making them. ;o)
lapadia December 18, 2010
Thanks for your great job on the photos/instructions, AJ!
nannydeb December 17, 2010
This is so beautiful! And so festive!
AntoniaJames December 17, 2010
Thank you so much! Photo #6 shows the second batch after baking, which turned out a bit more wreath-like. ;o)
Sagegreen December 16, 2010
Thank you so much for the photos! They help so much. Wonderful to hear of your Bigbear son's enthusiastic support, too. Sons rock!
You're welcome!! I'm glad that the photos are helpful. There is absolutely nothing difficult about yeast dough. Nothing. And yes, sons really are wonderful. I'm sure daughters are, too. ;o)
I just posted ten photos, taken starting after the second of three rises, through the baking. I also added text describing a few tips, applicable to most bread baking, in the numbered instructions at the end of the recipe. The photos are not in order, in part because I "voted for the image on" the one showing how you use scissors to cut the baguette into rolls, so it's #2. Plus, the photos display in reverse order from how they're loaded. I don't have time to proofread that text until later today, so please excuse any drafting errors. Enjoy!! ;o)
As I said, it's easy! In fact, what could be easier? Ten times faster than the fastest, most efficient rolling of individual rolls. ;o)
chef_ub December 15, 2010
Please check for messages I sent to you. I have had a copy of "Good to the Grain" for some time and have found it useful and informative. I use a blend I call Ancient Grains Flour, consisting of Teff, Amaranth, Millet, Quinoa and Emmer, in some of my breads.
Thank you. You're such an inspiration. And what a wealth of information and experience you bring to the community. The Ancient Grains Flour is a blend of grains you grind yourself? I'm so interested in the mill you're using. My favorite bulk store, the venerable Food Mill in Oakland, has an ancient looking grinder that customers may use. I'm always flying around so fast, it hadn't occurred to me to start grinding and mixing my own. You have changed all that, for good. ;o)
fiveandspice December 15, 2010
"If God had wanted dinner rolls to be loaded with sugar, he would have called them "dessert." Love, love, love it! These are beautiful! I love this style of shaping bread - for some reason I find cutting bread dough with shears super fun. Can't wait to try your recipe!
Thanks, fiveandspice. You're so right. Scissors are such a great, under-appreciated toy in the kitchen. Hope you do try these. ;o)
gingerroot December 15, 2010
Wow, AJ, these are gorgeous!!
lapadia December 14, 2010
Thanks for sharing your lovely recipe!!
My pleasure. Thank you so much. Photos showing some of the earlier stages, including the ridiculously easy technique for "shaping" the rolls, to be posted before the week is out. ;o)
thirschfeld December 14, 2010
another beautiful entry. Love epi rolls, what is next chapeau rolls?
Alas, I've never made chapeaux, and would like to some day, but it's highly unlikely that any will be made this week, what with the other demands competing for my time these days (and nights, and early mornings). Thank you though for your very kind words. I do hope to get up some other photos of the "before" stages. That will be my reward if I finish the night's drafting, and get the candied orange peel project finished, before I run out of energy. ;o)
drbabs December 14, 2010
Really lovely, AJ. And about butter and sugar, my sentiments exactly. You're so inspiring.
AntoninDevourChoc December 14, 2010
Thank you so much. And you inspire me, too, more than you'll ever know. ;o)
Oopps. When I logged in, it auto-filled my son's ID, which is close to mine, as he set up his profile on my laptop when we were traveling last year. I wasn't paying attention . . . things are so crazy these days. Sorry about that. The comment was mine. ;o)
These look really lovely!
Thanks so much. They're much easier to make than they look. I started making them because my baguettes were too long for my round pizza stones, and I haven't had time to get decent rectangular tiles. I love the wreath, though, because the rolls look like leaves, which are one of my favorite, all-time design motifs. Funny how these things happen . . . . .;o)
aargersi December 14, 2010
Gorgeous - you really need to teach a bread class! To me, at the very least. I read step 10: Put the fat bastards on your floured tea towel - hahahahaha!!!
Hey, get yourself up here and I'll teach you, any time. I mean that. It's so easy, anyway. I'll be posting some photos late tonight or late some other night this week, after work, with more instructions describing how to do it. But the invitation for a private lesson in the beautiful Bay Area is open, with a few days' prior notice. Hey, we could make jam, too!! ;o)
monkeymom December 14, 2010
Gorgeous! So in awe of you.
Thank you, but please, it's so easy. Really. I wish people weren't afraid of yeast dough. It's just not that hard. ;o)
I hear you on the yeast, but the burn on my hand wants to know more!! Thanks!!
Well, I always have at least one burn that's fairly fresh, so who am I to say this, but I have become extra careful lately to use gloves when using my oven at the very high temperatures necessary for pizza, breads like this, etc. I need to find some that are practically elbow length, for days when I'm not wearing my jacket. ;o)
mrslarkin December 14, 2010
Wow! A showstopper!
Thanks! Well, most of your guests will not have been served rolls like this in someone's house recently -- that's probably true. If you can make the rolls you posted, you can easily make these. They actually take less time than regular rolls because you're not shaping each one, pulling the top down to create surface tension, etc. Just snip, snip, snip!! I'll post photos late tonight. Or some other night, late. ;o)
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