87 big rolls Recipes

you will need, all purpose flour (i used bread flour), semolina, salt, warm water to make dough or more (i used 1 1/4 cups), oil/melted butter, for frying & spreading, original recipe required 1 cup each oil and butter...i didn tsp use that much maybe, 1/3, mix flour ,semolina & salt., add 1 cup of water( warm to the touch), stir with wooden spoon until moistened., if the dough is a bit dry add about 1 tbsp water at a time until just moistened. mine felt that it needed about 4 tbsp more or about 1/4 cup. cover the dough and let it rest for about 30 minutes., it is at this time that you may want to clean up and get your work space ready. after the 30 minutes resting time, knead the dough for 5 minutes until smooth. i used my kitchenaid mixer to do this job., divide the dough into about 9-10 dinner size rolls ., cover with kitchen towel to prevent skin from forming. spread about 2 tbsp oil on your counter top. take a roll of dough and place on oiled surface., spread into thin square sheet. lightly brush with melted butter., then fold like a business letter ( three sides). you should have a long rectangle., lightly brush with melted butter again. fold left third to center and then fold right third to center of rectangle., you should have a layered square....maybe the size of your palm. it is at this point that you may want to let it rest a bit., roll this square into a big square of 9x9 inch square( or thereabouts...doesn tsp have to be exact it could be smaller). the layers might move about on you a bit ...just be gentle and try to make it look like a square. if you let it rest a bit you won tsp have this problem. fry on preheated griddle or in a skillet on medium/low heat. you may add some oil and butter ( about 1 tbsp) in the hot skillet. i usually squirt a bit of oil from my oil dispenser and add a bit of butter to help with the browning. place the layered paratha(bread) and let it cook until the top seems a bit dry.* flip over and add a bit more butter/oil. press on the bread a bit, with a spatula, so that the second side gets brown as well., while it is cooking , i roll out the second dough...using the same method(while keeping an eye out on the skillet. i guess you can make them all ahead and this way you don tsp have to worry about watching the skillet. it might actually be better that you do them all in advance..., this bread is best eaten hot ...maybe right out of the skillet ., variation, i did a few parathas , where i added some chives, in the folding process. in case you would like to try this version, here are a couple of pictures.

red delicious apples, toothpicks, marshmallows (the big ones ), fresh cranberries, roll of cotton and cotton ball

rhodes dinner rolls, thawed to room temperature, melted butter, sleeve graham crackers, crushed, semi sweet chocolate chips, divided, sweetened condensed milk, divided, marshmallow cream (about 3 big scoops)

apples, cranberries (fresh or frozen0), flour, whole wheat flour, flake rolled oats, brown sugar , packed, candied ginger, finely minced, cardamom, ground, cinnamon, butter, big chunks

tubes big crescent rolls, cream cheese, room temperature, more) powdered sugar, cornstarch, divided, egg, separated, curd cottage cheese, drained cranberry sauce

butter or 1/2 cup margarine, soften, sugar, big egg, creamy peanut butter, molasses, all-purpose flour, rolled oats, baking powder, baking soda, salt

tubes big crescent rolls, cream cheese, room temperature, more powdered sugar, cornstarch, divided, egg, separated, curd cottage cheese, drained cranberry sauce

sheets nori, shrimp, cooked, imitation crab sticks, carrot, finely grated, cucumber (preferably lebanese or japanese), avocado, leaves romaine lettuce, cooked rice, seasoned with sushi vinegar (see #315511 easy sushi rice), rice vinegar

refrigerated crescent dinner rolls (big &flaky recommended), mayonnaise, cooked deli turkey, thinly sliced, swiss cheese, thinly sliced, bacon , precooked

lean ground beef, sloppy joe sandwich sauce, pillsbury refrigerated big & buttery crescent rolls, cheddar cheese, shredded, sesame seeds

ground beef, sloppy joe sauce, two 10 oz cans pillsbury refrigerated big and buttery crescent dinner rolls, shredded cheddar cheese, sesame seeds

barley, pinhead oats, rolled oats, yeast extract (marmite, vegemite, etc.), margarine (or substitute olive oil), onion , large, mushrooms, green lentils, split red lentils, textured vegetable protein or 100 g vegetarian ground beef, strong vegetable stock (add yeast extract or soya sauce to taste), ground black pepper (or to taste), mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste), vegetarian worcestershire sauce (or mushroom ketchup), lemon , juice of, lime , juice of, scotch whisky (1 big tot, the peatier the better, none o yer wee english measures!), salt

quinoa, rolled oats, ground flax seeds, sunflower seeds (or other seed), pecans, chopped (or other nut), raisins (i used big ones), honey, applesauce, coconut oil (or other oil), cinnamon, allspice, nutmeg, vanilla extract

barbecue sauce, ground beef, colby cheese & monterey jack cheese, salt , pepper & garlic to taste, big country dinner roll

salami, american cheese, vinegar, oil, salt and pepper, chopped iceberg lettuce, chopped green pepper, chopped tomato, chopped onion, hoagie rolls or submarine sandwich bread (best if they are big and crusty)

scalded milk, cooled, butter, sugar, water, yeast, eggs, well beaten, salt, flour, butter, cinnamon, sugar, water, butter, vanilla, powdered sugar

granny smith apples, pillsbury refrigerated crescent dinner rolls (big and flakey), sugar, butter, cinnamon, mountain dew soda (soft drink)

crimini mushrooms (big enough for stuffing ), extra virgin olive oil, capicolla hot ham, diced, parsley chopped, garlic cloves chopped, kosher salt, red pepper flakes, taleggio cheese , diced in little cubes, handful of fresh basil leaves , rolled cigar style, and slivered, grated parmesan