"Steve Freides" > wrote in message
...
> With the understanding that I'm not much of a baker, what makes a
> snowflake roll different than plain old white bread? And, if you don't
> mind, is there any way to make them, or similar, without the usual
> rise/proof/etc of regular bread dough?
>
> I ask because I frequent the day-old shelf at my local Stop 'n' Shop, and
> yesterday they had store-baked snowflake rolls; a package of a dozen was
> regularly $5.00 and these were $2.50. They didn't even last a single
> evening in our house because my 17-year-old and I ate the entire package.
> I used 4 of them to make "sliders" out of leftovers - 2 pulled pork, 2
> tuna salad and cheese - and had the last one with a big slab of butter in
> the middle as a 9 PM snack. Our son had similar - hamburger sliders and
> just eating them out of the package at 9 PM. (You know how 17-year-olds
> can be - he had two dinners yesterday.)
>
> So, I know I'm asking the impossible because I'm sure part of what makes
> them tastes good is that they're made with yeast and allowed to rise - at
> least that's my assumption.
>
> Thanks in advance for any education and for recipes. Ideally, I'll sub
> out whatever normal flour and make a gluten-free version my wife can eat,
> too.

I am a bread maker but had never heard of them but I did find this recipe
and you are correct, it is a yeasted bread!

http://www.food.com/recipe/snowflake-rolls-242772

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