Food recipes
Raisin Roll Delight
Raisin Roll Delight
Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
cup unbleached, all-purpose wheat (white) flour
1/3
trace of salt (two light shakes or to taste)
1 ½ ounces of raisins
3 eggs *
1 egg white
Preheat oven to 425F. Have ready one large, nonstick, heavy-gauge metal
cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with
a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for
the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-
mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry
mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the
dough will become smooth and leave the bottom and sides of the pan. Keep stirring
until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs,
one at a time, mixing well after each addition. At first the dough will appear lumpy.
When the whole eggs have been added, the dough will be smooth. It should be creamy
and hold peaks with almost no settling. Work in the egg white. Now the dough will be
just right; it will still hold its shape, but in softer peaks. It should form mounds that do
not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally,
you may need to make a judgment call. Depending on the size of the eggs, the dough
may be sufficiently soft even before you add the final egg white. In that case, omit the
egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough
that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on
the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot
dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not
over beat because if you do, the rolls may develop large air pockets. Use a flat beater if
you have one.
Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins.
The raisin rolls will not rise as high, but they will taste terrific.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use
large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls at 425F to 450F for about 15 to 18 minutes and check early until
they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to
use the day they are baked. Take them out of the bag to thaw at room temperature.
You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and
7
©2004 Achieve Fitness, LLC -
bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster
or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for
Magnificent Bread Crumbs.
Magnificent Bread Crumbs
Note: preparation time depends on number of rolls. Takes only two minutes per batch.
Use leftover Superb Rolls for making breadcrumbs. One cup of commercial
breadcrumbs has 76.0 grams of carb. A cup of breadcrumbs made from Superb Rolls
has 10.8 grams of carb. Making breadcrumbs is an cinch with a food processor. The
crumbs keep practically forever at room temperature; you can also store them in the
fridge or freezer. Collect leftover rolls until you have a sizable batch. Drop them in a
container or into a roasting pan and cover with a light kitchen towel. Never store them
airtight.
Cut the dry rolls in halves or quarters and toss them in the food processor using
the metal blade. Fill the processor (whatever size) about three-fourths full. Pulse to get
fine crumbs. You can also put the chunks in a plastic bag and pound them with a meat
mallet or use a rolling pin. The crumbs are more heat sensitive than regular
breadcrumbs, so reduce your heat setting slightly when cooking with them.
Intense Garlic Bread Surprise
Note: This recipe is quick to make. You can use rolls of any size. Use two rolls
Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
cup unbleached, all-purpose wheat (white) flour
1/3
trace of salt (two light shakes or to taste)
1 ½ ounces of raisins
3 eggs *
1 egg white
Preheat oven to 425F. Have ready one large, nonstick, heavy-gauge metal
cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with
a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for
the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-
mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry
mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the
dough will become smooth and leave the bottom and sides of the pan. Keep stirring
until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs,
one at a time, mixing well after each addition. At first the dough will appear lumpy.
When the whole eggs have been added, the dough will be smooth. It should be creamy
and hold peaks with almost no settling. Work in the egg white. Now the dough will be
just right; it will still hold its shape, but in softer peaks. It should form mounds that do
not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally,
you may need to make a judgment call. Depending on the size of the eggs, the dough
may be sufficiently soft even before you add the final egg white. In that case, omit the
egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough
that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on
the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot
dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not
over beat because if you do, the rolls may develop large air pockets. Use a flat beater if
you have one.
Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins.
The raisin rolls will not rise as high, but they will taste terrific.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use
large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls at 425F to 450F for about 15 to 18 minutes and check early until
they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to
use the day they are baked. Take them out of the bag to thaw at room temperature.
You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and
7
©2004 Achieve Fitness, LLC -
bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster
or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for
Magnificent Bread Crumbs.
Magnificent Bread Crumbs
Note: preparation time depends on number of rolls. Takes only two minutes per batch.
Use leftover Superb Rolls for making breadcrumbs. One cup of commercial
breadcrumbs has 76.0 grams of carb. A cup of breadcrumbs made from Superb Rolls
has 10.8 grams of carb. Making breadcrumbs is an cinch with a food processor. The
crumbs keep practically forever at room temperature; you can also store them in the
fridge or freezer. Collect leftover rolls until you have a sizable batch. Drop them in a
container or into a roasting pan and cover with a light kitchen towel. Never store them
airtight.
Cut the dry rolls in halves or quarters and toss them in the food processor using
the metal blade. Fill the processor (whatever size) about three-fourths full. Pulse to get
fine crumbs. You can also put the chunks in a plastic bag and pound them with a meat
mallet or use a rolling pin. The crumbs are more heat sensitive than regular
breadcrumbs, so reduce your heat setting slightly when cooking with them.
Intense Garlic Bread Surprise
Note: This recipe is quick to make. You can use rolls of any size. Use two rolls
Printed from https://recipe.bluelayer.org/recipe/67916/raisin-roll-delight