Plans for today (2024)

Barriehie said:
If your rolls need to be a bit sweeter the sugar glaze is the direction I'd go. I wouldn't use table sugar. I think that would be to intently sweet and it would alter the texture on the top of the roll. Have any honey? Honey is sweeter than sugar but after browning less so as two different component sugars are breaking down. Honey butter, hmm. If you're saying butter but actually have margarine careful of the water content. Some margarines have so much water in them you'll mess your rolls up. :thumbsdown:
Click to expand...
I am going with the honey butter. Thanks for that article, BTW, that's just what I needed to make my decision. I was just getting to the part about the honey butter and this is exactly what I am looking for:

1732746220235.png


Both butter and honey live on my kitchen counter, LOL. I use honey and cinnamon in my cup of hot tea every day. I am not a fan of margarine in general although if I am mass baking banana bread I will use it for that. I'd never put it on a piece of toast or bread, though. Butter is better, baby!
 
One of the restaurants here uses a honey glaze and it definitely sweetens the roll.

I'd bake tomorrow as well. Nothing like freshly baked bread.

Scratch green bean casserole is done, except for the onion strings, which I'll do tomorrow so they are nice and crispy. Dressing is done and cooling so it can go in fridge. I'm going to mix up bread roll dough while our dinner cooks, then refrigerate it until tomorrow.

I'm trying an upside down pecan cake for dessert, so that will get baked in the morning. Then, finish up the rest.
 
medtran49 said:
One of the restaurants here uses a honey glaze and it definitely sweetens the roll.

I'd bake tomorrow as well. Nothing like freshly baked bread.

Scratch green bean casserole is done, except for the onion strings, which I'll do tomorrow so they are nice and crispy. Dressing is done and cooling so it can go in fridge. I'm going to mix up bread roll dough while our dinner cooks, then refrigerate it until tomorrow.

I'm trying an upside down pecan cake for dessert, so that will get baked in the morning. Then, finish up the rest.
Click to expand...
Oh man, I am coming to your house instead! That pecan cake sounds delish for sure. And my nephew's wife isn't making a green bean casserole, she's doing green bean almondine, which I am sure will be really good as she is a good cook, but it's not traditional...and I am willing to wager a lot of money that yours would be amongst the best I would ever get to eat :chef::hungry:
 
I'll let everyone know how the pecan upside down cake comes out. It got good reviews and the description sounds yummy.

I've been making scratch green bean casserole for years. Steam the green beans. Make a thick onion-mushroom gravy. Bake to warm through. Meanwhile, slice onions on the mandolin, soak them in ice water, pull out with fingers, drip excess water, toss in seasoned flour, then fry. Top the casserole and serve.

Bread roll dough is made. It's sitting on the counter for a while longer to let it rise some, and will go in the fridge soon. I want with a T&T rich sweet dough recipe that can be used for rolls or crescents or cinnamon rolls, instead of one of the new recipes I had been looking at due to the issue this morning.
 
Last edited:
TastyReuben said:
Plans today are just to head over to MrsT’s nephew’s house, hang out, and eat. It’s nice knowing that everything I needed to contribute is already prepared, so I don’t have to do much other than be charming! :laugh:
Click to expand...
Did you bring your guitar?
 
You must log in or register to reply here.
Back
Top Bottom