"Ophelia" > wrote in message
...
>
>
> "Steve Freides" > wrote in message
> ...
>> Ophelia wrote:
>>> "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
>>
>> Can you tell me what makes these any different than a regular, old white
>> bread recipe?
>
> The only real difference I can see is the potato flakes! I have don't use
> those in my bread, others' mileage may vary))

As a young adult, I began experimenting with biscuits which were the main
type of bread that I made because they were quick to do. I once put about a
Tablespoon of potato flakes into the dough and since then, I always do.
Really changes the texture and in a good way! I used to make little sticks
of the dough to serve with soup. I sprinkled them with poppy or sesame
seeds for texture and after they were baked, I put lots of butter on the
pan, then set them back in the oven (turned off) for a couple of minutes.
This melted the butter and the baked dough sucked it up. People raved about
these!

Had my parents over for dinner once and made a similar dough, minus the
seeds with the addition of sharp cheddar cheese and some chopped onion.
They said mine were better than Red Lobster's. I'll have to take their word
for that having never eaten there.