I don’t like getting dough on my hands either which is why I used kitchen gloves from a restaurant supplier when I made the Pigs in Blankets. I don’t like cleaning up the dough off the table either.
As an aside I did another batch if the Pigs in Blankets using the cheese smokey links and they were awesome. That roll recipe is definitely a keeper and just as good as the pillsbury canned croissants, minus the trans fats.
Next experiment is to make large rolls that can be used as hamburger buns. :)
I also want to try using an off brand if yeast since one of the reviews for my machine said you HAD to use Red Star. I would think active yeast is active yeast, but it would be good to know.
Something the book isn’t very clear on. For each recipe they list ingredients and when they do so, they always list the three different types of yeast and their measurements. Dry active, instant/rapid rise and bread machine.
Does anyone know if its ok to use instant even though you are using the regular cycle or do you only use the instant when you are doing a quick bread?
Recap of this thread’s recipes
Bread* 56 Dinner Rolls
Dessert* 45 Chocolate Peanut Butter No-Bakes
Drink* 12 LIME ICED TEA
Meal* 4 Roast Beef with Gravy
Meal* 5 Oatmeal Pancakes
Meal* 9 CORNED BEEF HASH IN BELL PEPPERS
Meal* 14 ham steak
Meal* 20 Asian Style Flank Steak
Meal* 27 Latin Style Flank Steak
Meal* 29 Smoked sausage
Meal* 32 The Very Best Rumaki
Meal* 34 Breakfast Cups
Meal* 37 Better than Olive Garden Alfredo Sauce
Meal* 38 Flank Steak Roulade
Meal* 64 CHICKEN TETRAZZINI
Side* 33 My carrots-Bizzy Bugz
(please don’t add any new recipes on this weeks page - they will not be categorized)