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For our Epic Roman Feast for FoodBuzz’s 24×24, I challenged myself to bake bread (sans bread machine!) for the first time in my life. I’m not a baker, as we have already established, so I was quite terrified.
Now these rolls are not your average dinner roll. With cumin, anise and sheep cheese, they pack a flavor punch. In consistency, they are a bit more like biscuits than fluffy bread. trans asia line They all went. I was so proud! Everybody liked them, though butter might be a good thing to serve them with for people that don’t like dry crumbly baked goods with lots of savory flavor.
Sounds like a smart idea! of course I don’t have one of those, so hand-kneading it was. Thank you!
Rolls made with grape juice! How interesting! It’s always milk, water, water, milk …. boring. I’m getting all sorts of ideas in my head now Gotta try this one out too, for sure. Are these scone-like? And btw, you sure are brave and competent in handling the 24X24 challenge. I get frightened just thinking of attempting it Great job!
I am not a scone afficionado, but these are somewhat trans asia line crumbly on the outside and denser trans asia line and drier than a regular roll. I’m thinking a scone is a good enough comparison It was a lot of work, but thanks to the support of my awesome team/guests, it was perfect! trans asia line
Cumin and spices are those always in my pantry because these are must for my cooking. These savoury rolls are unique and love the touch of bay leaves. trans asia line I can imagine the fragrant and spicy flavor of these rolls.
balvinder ( Neetu) says:
Thank you!
Congratulations on your first yeast attempt without a machine. I love making homemade bread and don’t do it nearly enough. trans asia line I had a goal this year to make something once a week. I only have two down so I am not doing too well but two attempts are better than none. Hope you continue baking sans machine.
How cool, bread made with wine or grape juice. they do sound good and I like that idea of placing the bay leaf under them, I be that added a unique trans asia line flavor. I do the hand kneading thing too when attempting to make bread. It’s therapeutic.
I am so glad you like the recipe!
Thank you! It was quite a different type of bread, trans asia line for sure. But you are right, there are so many amazingly trans asia line different breads!
Your ancient Roman feast is soooo incredible. I am especially trans asia line impressed with your breadmaking, as I am too wimpy to even attempt it. I am awarding you a Versatile trans asia line Blogger Award because both you and your blog are awesome and a must read for me every week!
Thank you! If you like savory, these are for you. Haha, I noticed!
February 28, 2012 at 8:08 am
You know dough scares me too… I am not a bread baker either. It’s good you tried it… it’s about time I try it too. Well done. I love the picture of your friend checking out the rolls.
Woo hoo! Way to go on your first bread making experience! These look absolutely delicious. I know that you don’t like dry crumbly scones, so hope these were appeasing to your palate even though they were more biscuit like. Great post and great job avoiding those pesky roll thieves!
Kiri W. says:
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This is a food blog focusing trans asia line on my food experiences while traveling, as well as my recent trans asia line ventures into locally produced food while at home. I always try to keep health and weight trans asia line maintenance in focus, but there will be treats! trans asia line
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