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Old 11-09-2009, 08:39 AM   #91
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Marcia, you can make it with all mozzarella which minimizes the cheese taste. I made it with mild cheddar and mozz (actually I use TJ's 3 cheese blend which is mild enough) and they were fine with SF maple syrup. I didn't detect a strong cheese taste once the syrup hit them!
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Old 01-05-2010, 10:41 PM   #92
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These look delicious! Can't wait to try them. Thanks for sharing
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Old 01-06-2010, 10:10 AM   #93
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Gonna give these a try.....gotta love cheese!
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Old 01-08-2010, 11:44 AM   #94
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OMG!!! Thank you so much for this recipe. It is so delicious. I can't wait to try it with a yummy cheeseburger.

I didn't have enough cheese in my house, so I followed the recipe using 4 large eggs (didn't have jumbo), and about 2 1/4 cup shredded cheese.

The batter was much wetter than your photo, and the resulting buns came out much flatter (which was expected) - but... they are heavenly. The taste kind of reminds me of a goldfish cracker.

This is going to be my new bread of choice for sandwiches!!!

Thank again
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Old 01-08-2010, 03:05 PM   #95
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Glad you like it, Ollie, even with some tweakage!

I may make those rounds tonight to go with my sausage/kale soup....
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Old 02-06-2010, 12:28 PM   #96
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Old 02-09-2010, 11:04 AM   #97
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Quote:
Originally Posted by Charski View Post
Yep, I think that will work OK.

Here's a good conversion chart:

Eggs, Egg Size Equivalents, Egg Conversions, Egg Size Equivalents
So, from the chart (thanks for this, btw) if you are using 3 Jumbo then it's 4 large. That is simple!!

Last edited by Beeb; 02-09-2010 at 11:14 AM..
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Old 02-09-2010, 11:10 AM   #98
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Quote:
Originally Posted by Charski View Post
You can use whatever you'd like, and be sure to post the results of your tweakage!

The original pizza dough recipe didn't have flax OR wheat bran, those are my tweaks.

As for the muffin top pans, I got mine on Amazon too, but I've heard that folks have found them at places like Target and Bed Bath & Beyond - I never saw them there locally though.
Got mine at a Restaurant Supply place. I looked up Restaurant Suppliers online in my area and just started calling. I found mine for $10.00 at the time.
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Old 02-10-2010, 11:48 AM   #99
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? Did you cut 1 in half or use 2 for a sandwich?
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Old 02-10-2010, 12:00 PM   #100
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I use 2.
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Old 02-10-2010, 12:21 PM   #101
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Just made these today!! OMG are they ever GREAT!! Thanks for the recipe!!
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Old 02-10-2010, 12:24 PM   #102
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Glad you like them!
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Old 02-10-2010, 02:37 PM   #103
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Does anyone have the stats on these amazing rolls? Calories, fat, carbs, etc.

Thanks!!!!!
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Old 02-10-2010, 03:54 PM   #104
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I'd been craving pizza for several days ... and haven't had any for over a year.

So ... I made up this recipe and used it as a pizza crust ... topped it with tomato paste ... mozarella cheese and some grated cheddar ... pepperoni. O.M.G. it was fabulous!

I want to make the buns ... but my muffin top pan is smaller and has 12 sections ... so half the size of the ones the OP used. *sigh* I'm still going to make 'em ... but I'm still looking for a larger muffin top pan.

This is definitely a "keeper" recipe! Thanks so much!

Mary
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Old 02-10-2010, 04:03 PM   #105
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Glad you liked it, Mary! And MY tweaks into "buns" or bread ARE from the original pizza crust recipe, by our own NancyElle!
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Old 02-16-2010, 10:24 AM   #106
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Ok, here is what I did!! I made jalapeno poppers last night, LC of course, and spiced up the cream cheese with mexican spices. I had some cream cheese mixture left over so this morning I toasted (these toast very well, just keep an eye on them) one of the cheesebreads and spread the mixture on it.

TASTED LIKE A BAGEL WITH CREAM CHEESE!!
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Old 02-16-2010, 03:00 PM   #107
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wow, those look good! And easy, too.
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Old 03-02-2010, 04:42 PM   #108
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Bump to Subscribe..

I must try these.. need to get all the ingredients except the wheat bran.. I would love to know if anyone has replaced the wheat bran??
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Old 03-02-2010, 07:26 PM   #109
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You can make them without it. You can use more flaxmeal in place of it too if you prefer. It just makes them a little "sturdier" is all.
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Old 03-03-2010, 05:58 PM   #110
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hello dollface

If I don't have whey protein powder- but I do have coconut flour, what do you think aout proportions, do you think your recipe would work?


I have a muffin top pan that I use for sweet muffins/scones, would like to try a savory recipe like yours.

TIA
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Old 03-03-2010, 07:43 PM   #111
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Boy, I have zero experience with coconut flour, but from what I've READ, it sucks up moisture like a sponge! I guess, try it, and if the batter seems very dry, add another egg??
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Old 03-28-2010, 05:48 PM   #112
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Hey Char! What can I use in place of the unflavored whey PP? I have wheat protein isolate, VWG, Carbquik, whole wheat flour and resistant wheat starch, can I use any of these for a replacement? I have the vanilla PP but I don't want to use it. I taste the vanilla no matter how little I put in something or how much I try to hide it's flavor.

Thanks, my friend!!

Last edited by Beeb; 03-28-2010 at 05:51 PM..
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Old 03-28-2010, 07:06 PM   #113
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I'd go with the Carbquik, Beeb, because I've had good luck substituting it when recipes called for protein powder or other bake mixes. The other things, haven't experimented that much so couldn't say for sure!
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Old 03-28-2010, 08:06 PM   #114
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Thanks!!
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Old 03-28-2010, 09:21 PM   #115
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Can't wait to try these.
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Old 03-28-2010, 09:41 PM   #116
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I just ordered some plain designer whey protein powder & flax today, it should be here tomorrow!! I already have the wheat bran so I am deff. making these tomorrow. Thanks so much for the recipe!!
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Old 03-29-2010, 03:53 PM   #117
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i wanna try this!
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Old 01-19-2011, 08:15 PM   #118
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Old 01-19-2011, 09:56 PM   #119
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Dang I do not have any idea how I missed this but I'm making these tomorrow for certain!!!!! Thanks Nancy Elle and Char!!!!!
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Old 01-19-2011, 11:41 PM   #120
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just saw this posting. this sounds good. sue
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