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.

-S-

"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

--
http://www.helpforheroes.org.uk/shop/

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?

-S-

On 12/5/2013 11:18 AM, Steve Freides wrote:
> 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?
>

I can't say I really like snowflake rolls; give me sourdough any time,
but I think the name comes from the white flour sprinkled on the warm
rolls. They also contain butter, egg and sugar.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

James Silverton wrote:
> On 12/5/2013 11:18 AM, Steve Freides wrote:
>> 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?
>>
>
> I can't say I really like snowflake rolls; give me sourdough any time,
> but I think the name comes from the white flour sprinkled on the warm
> rolls. They also contain butter, egg and sugar.

FWIW, they seemed particular soft - I imagine that this dough wouldn't
quite hold up if baked as a loaf of bread, but that's just a
guess/theory on my part.

-S-

"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))

--
http://www.helpforheroes.org.uk/shop/

"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.

On 12/05/2013 07:31 AM, Steve Freides wrote:
> 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.
>
> -S-
>
>
What draws my attention in the recipe that was posted is the significant
amount of potatoes. This puts it squarely in the Potato Dinner Roll
category, known for their softness. A quick Google search for potato
"dinner roll" shows recipes at Fleischmann's yeast and Red Star yeast
sites among many others. All very, very similar, with a few differences
-- water or buttermilk instead of milk, 1 or no eggs. All have potatoes
in them -- mashed, dried, flakes, buds, whatever.

The milk, butter and eggs give the bread richness. The potato gives it
softness.

"Julie Bove" > wrote in message
...
>
> "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.

Maybe that is what Steve is looking for) I doubt I would know the
difference in mine because I make wholemeal bread with a lot of mixed seeds
added

--
http://www.helpforheroes.org.uk/shop/