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Old 01-25-2012, 01:50 PM   #1
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Seeded Dinner Rolls

Still tinkering around with my Sliced Bread batter. I'm finding so versatile! Today's experiment tasted VERY nice with the particular spice blend I used on top. I had one buttered right out of the pan. Mmmmmm. They browned on the bottom nicely and were light and fluffy like a biscuit center.


I whipped up a batch of my Peggy’s Sliced Bread batter and made them up into seeded dinner rolls. I simply baked topped with a delicious seed/spice mixture in a square muffin pan. The wells in my non-stick pan are 3/4″ deep. These light fluffy rolls came out very flavorful. I topped mine with Victoria Gourmet’s 7-Seed Crust spice blend. Check their website if you're curious about it. I also added a few sunflower seeds (just because I love them on bread/rolls/crackers) before baking. I don’t like to use paper liners with high-egg content breads as they just won’t get that tasty brown bottom crust when you do. Therefore I have to gently coax these out of the pan with the help of a knife tip after a bit of cooling, to prevent tearing up the bottoms. You could also just drop these by heaping spoonfuls (20 mounds) onto a non-stick baking sheet to achieve a biscuit appearance, as the inside texture is very similar to a biscuit. These are not suitable until the grains rung of OWL due to the flour products in the Carbquick. The Victoria Gourmet website does not provide the nutritional info on their products, so I just calculated .1 gram of each the carbier spices/seeds listed in the ingredients on my bottle. You’re probably not even getting that much really, considering you divide that into 20 portions.


INGREDIENTS:

8 oz. cream cheese, softened
4 large eggs, beaten
1 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (see below)
½ c. Carbquick bake mix
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
approximately 1 T. seed/spice mix of your choosing

DIRECTIONS: Preheat oven to 350º. Oil the cups of a non-stick square or round muffin pan. Add in all dry ingredients and stir until well blended. Using a 2T. measuring cup, dip batter (rounded in the cup) into the muffin cups. Batter is real thick and you have to scoop the batter out with your finger. Soften cream cheese in medium bowl and beat the eggs in until fairly smooth. There should be enough batter for about 20 rolls and nutritional stats below are calculated on that number. I took a round butter knife and tried to spread batter evenly into the cups. Pop into 350º oven and bake about 20-22 minutes. Check at 20 since ovens vary. You don’t want to overly brown these or they will dry out. Remove and cool a bit before gently coaxing them out of the pan with the help of a knife. If the first one tears up a bit on the bottom, wait a little longer before removing the rest.

NUTRITIONAL INFO: Makes 20 rolls, each contains:

86.75 calories
7.59 g fat
3.68 g carbs, 1.96 g fiber, 1.72 g NET CARBS
5.37 g protein
141 mg sodium
27.7 mg potassium
under 10% RDA all other nutrients

Jen's Gluten-Free Bake Mix:

1 2/3 cups almond flour
3/4 cup certified gluten-free oat flour
2 tbsp coconut flour
3/4 tsp xanthan gum
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My recipe website: http://buttoni.wordpress.com/

Last edited by buttoni; 01-25-2012 at 01:54 PM..
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Old 01-25-2012, 03:00 PM   #2
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Lovely to look at delightful to smell YUM to eat.

I love seeds. I put a sesame seed bottom on my last
Revolution rolls. They browned up nicely.

Very pretty and as soon as we eat the last of your
white bread, will try the rolls. I think I'll use the
muffin top pan and see what happens.
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Old 01-25-2012, 03:16 PM   #3
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That does it!!! Now I will HAVE to try your bread.
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Old 01-25-2012, 04:34 PM   #4
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I think the muffin-top pan would do just fine, Barbo. Hope you like them DrJLC! I mortally wounded it took 6 variations before you caved? LOL Just kidding.
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Old 01-26-2012, 08:27 AM   #5
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LOL, I just hate getting 230 things out of the cabinets to make up the mixes. First I have to clean the counters to have enough surface area. Now it is made up and I can try other things.

Sometimes resistance is futile.

Last edited by drjlocarb; 01-26-2012 at 08:28 AM..
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Old 01-26-2012, 08:54 AM   #6
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I love the look of those biscuits. Lovely.
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Old 01-27-2012, 09:43 AM   #7
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Yep, by golly, these ARE biscuits! Maybe a litttle "light", but the taste is right on.

Thanks!
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Old 01-27-2012, 03:08 PM   #8
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Glad you like them, drJ. The texture and flavor are very biscuit-like. Thinking about trying a cheddar bay version next time.
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Old 01-28-2012, 02:37 AM   #9
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Peggy, could a plain 8 x 8 pan work? I don't know what a muffin pan is.
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Old 01-28-2012, 07:23 AM   #10
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I'm using the term "muffin pan" to mean a cupcake-type pan. Curious, what do YOU call those, Tilly?

I guess it would cook up OK in an 8x8, but it'll be trickier as it'll be quite thick in such a small pan. Not sure on the time you'd need to bake, but likely a bit longer, so check it often toward the end. You won't have as much "brown crust" on center pieces either, and I think that's what make these so good!
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Old 01-28-2012, 07:48 AM   #11
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Quote:
Originally Posted by buttoni View Post
I'm using the term "muffin pan" to mean a cupcake-type pan. Curious, what do YOU call those, Tilly?

I guess it would cook up OK in an 8x8, but it'll be trickier as it'll be quite thick in such a small pan. Not sure on the time you'd need to bake, but likely a bit longer, so check it often toward the end. You won't have as much "brown crust" on center pieces either, and I think that's what make these so good!
I had a brain freeze at that early moment in my day.
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Old 01-28-2012, 08:05 AM   #12
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Oh, well, I understand those only too well myself. LOL But with me at 63, I call 'em "senior" moments.
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Old 01-28-2012, 08:59 AM   #13
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Oh, well, I understand those only too well myself. LOL But with me at 63, I call 'em "senior" moments.
I'm not too far behind you, so I could probably call it that, too!!!
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Old 01-28-2012, 09:07 AM   #14
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Peggy - I'm sorry if this has been asked before - but I'm wondering what would happen if the Carbquick was left out? My husband and I can't have anything with any flour in it. I'm sure there would be a difference, but do you think they would still taste good? DH would really like something like this.. Thanks
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Old 01-28-2012, 09:26 AM   #15
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Nancy, just use ALL Jen's GF bake mix. I'm sure they'll cook up just fine for you. Just bear in mind the texture and flavor WILL be a little different from mine.
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Old 01-28-2012, 10:51 AM   #16
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Nancy, just use ALL Jen's GF bake mix. I'm sure they'll cook up just fine for you. Just bear in mind the texture and flavor WILL be a little different from mine.
Thanks for your quick response, i think this will be my project for the afternoon. I have been meaning to makeup some of the bake mix, but just have never gotten around to it. I will report on my results!!
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Old 01-28-2012, 11:05 AM   #17
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I need to order those seeds..They look wonderful. I saw those square muffin pans at Wallie's yesterday..Didn't get them...yet..
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Old 01-28-2012, 11:27 AM   #18
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Carolyn, it's truly one of the best COMMERCIAL blends I've ever used. Not too much garlic and onion! either, just a hint. I can vouch for their No-Salt Lemon Pepper blend, too. VERY tasty, and I have NEVER found a commercial lemon pepper I liked before. I have 3 other varieties from these people but haven't tried them as yet.

Last edited by buttoni; 01-28-2012 at 11:30 AM..
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Old 01-28-2012, 11:29 AM   #19
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I did it and got some Sicilian blend, too..

Thanks, Peggy.
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Old 01-28-2012, 11:38 AM   #20
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Please let me know what the Sicilian blend is like, if you would. I'm just so impressed with the first two I tried I may be ordering more of their mixtures over time.
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Old 01-28-2012, 11:41 AM   #21
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I will..I was torn between the Tuscan and the Pizza one..I like a basic Italian seasoning that I use to make Italian salad dressing.
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Old 01-29-2012, 10:59 AM   #22
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Wow, I just made the best mini-BLT's with two of these right out of the fridge! The onion in the topping really came through! They'd make great little rolls for finger sandwiches for parties, luncheons, weddings, church socials with your favorite meat spreads, or whatever fillings you wanted! Endless possibilities there.
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