Wheel's Soft Rolls

All about bread

Postby wheels » Sun May 31, 2009 6:12 pm

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Postby saucisson » Sun May 31, 2009 9:41 pm

You on a roll tonight with that animated Gif Phil? :lol:
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby wheels » Sun May 31, 2009 11:02 pm

Would that be a brown or white roll!

(I hate you and John with a passion!) :twisted:
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Postby vinner » Sun May 31, 2009 11:19 pm

Hey, now, Phil, be nice to John and Dave...... and try handling your status as a legend with a bit more grace :lol:
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
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Postby wheels » Sun May 31, 2009 11:33 pm

More like a leg-end in reality - they'll realise sooner or later that they ought to be eating decent bread instead of a Maccy D's hamburger roll clone!

I can see it on my gravestone now:

"He had the best crappy bread recipe"

I really wanted:
"Under this sod lies another!"
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Postby johnfb » Mon Jun 01, 2009 1:22 pm

:lol:

"..Give us this day our daily Wheels bread..."

Best ever, my friend, best ever...just accept it.
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Postby wheels » Mon Jun 01, 2009 1:36 pm

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Postby Iamarealbigdog » Mon Jun 01, 2009 3:34 pm

Hey...

We're going to jump in on this recipe... I have a feeling that these will make great little slider buns...

For you guys over the pond these are greasy little hamburgers that you eat in two bites. Usually I eat about 8 of them. I am ashamed to say I consume them with enjoyment, it is just one of those things... Yes some pulled pork or some nice sausage would be better, but sometimes you have to face the dark side.

If all works out I will make sure that all of the bread credit goes to Phil
with detailed pictures on the blog.
Cheers from The Big Dog
www.lesnoiracochon.com
http://blog.lesnoiracochon.com

Where tasty things happen
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Postby wheels » Mon Jun 01, 2009 4:19 pm

It'll make my day if I'm mentioned in your blog.

Phil
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Postby captain wassname » Wed Jul 15, 2009 3:58 pm

I have made wheels soft rolls with the apple and cinnamon flour i recently bought.With no permission from his agent.I may patent them.

Jim
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Postby wheels » Wed Jul 15, 2009 4:13 pm

Nah! You want to be making my Hot Cross Bunsor Chelsea (ish) Bunswith that flour! :lol:
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Postby captain wassname » Thu Jul 16, 2009 12:57 pm

The flour has a real strong cinnamon taste and I made 6 rolls and ate them with half a pound of blue shropsite,no butter. they werent very good they lasted nearly an hour. Ill make the Kensington buns next with the strong cinnamon taste I may omit the mixed spice and soak the fruit in calvados to help out the apple
Many thanks for a great Idea.
Jim
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Postby wheels » Thu Jul 16, 2009 3:10 pm

Great ideas Jim - let us know how it goes - what make of flour is it?

Phil
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Postby captain wassname » Thu Jul 16, 2009 10:30 pm

Hi Phil.
Wessex Mill apple and cinnamon bread flour 4% apple powder 4.5% cinnamon They are down the road from Dave. I reccomend it, the taste of the soft rolls was so distinctive,almost like a non fat doughnut
Im certain the buns will be perfect.Others have suggested doughnuts(almost perfect) and Im thinknig yeasted apple dumplings with a vanilla custard.
If you come across it buy a bag its worth it for the entertainment value

Jim
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Postby saucisson » Thu Jul 16, 2009 10:51 pm

captain wassname wrote:Hi Phil.
They are down the road from Dave.


I could be onto a winner here because my five year old told me the other day:

"Wheat is a sort of grass, I like wheat because you make bread out of it Daddy..."


You know, if I practice this for 3 days I might just pull that one off...

"Children, Monday is the first day of the school holidays, so we will be visiting a flour mill"

:lol:
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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