“Breakfast Roll” Fiascoby Angie

26 Jan 2010
4:01 pm

www cookbookSorry this post won’t be quite as exciting as the last one, but it has a happy ending as well!

My dad gave me this super cool new cookbook for Christmas called “The World Wide Ward Cookbook” and I had picked out a wassail recipe (since this morning would be cold and rainy) and a recipe for “Breakfast Rolls” that I wanted to try, as each of us in the RS Presidency was bringing treats to our Visiting Teaching Interviews today. The process for the rolls is much like cinnamon rolls, but instead of spreading butter, cinnamon, and sugar on before rolling them up, you spread cream cheese, ham, onion, cheese, etc. Instead of topping them with glaze or frosting, you brush with butter and sprinkle on poppy or sesame seeds.

My husband tries regularly to convince me that having guests over is not the time for a try-me-night. Somehow, I keep making the same mistake. Neon Sign Here: GREAT STRESS ATTENDS THE PROCEEDINGS when unknown recipes are tried on people you like very much but don’t know as well as your family. The wassail was great, but I had serious problems with the rolls:

1. Rather than a recipe for roll dough, it just said, “prepare a batch of your favorite yeast roll dough.” Well, my favorite rolls are my mom’s light and fluffy Sunday Dinner Rolls, and they have yeast in them… but they didn’t work. At all.

2. I decided to make the dough in the bread machine ahead of time, like I always try to do because I’m super lazy (and, in my defense, it has never before failed me). Unfortunately, it came out of the machine closer to a batter.

3. No matter how much I floured my table, hands, rolling pin, and the dough itself, it stuck to everything. When I thought I had things rolled out perfectly and spread and sprinkled everything on and tried to roll it up, it was stuck fast to the table again. With a spatula and lots more flour, I finally had everything rolled… but it oozed itself into a long, flat-ish loaf instead of a rolled up log.

4. As I sliced it up (achieving long ovals rather than lovely little rounds), each “roll” fell to pieces, stuck to everything it touched, and globbed itself into a lump of ingredients on the sheet pan.

5. Rather than rising, they settled into comfortable, gooey little puddles.

I think Heavenly Father was sustaining me because I would generally, at this point, have been in tears with frustration. I was up at 6:30 and fighting with these “rolls” until after 8am, I didn’t feel great, and I had other things to take care of before leaving at 8:45. Somehow, I held it together and decided that I didn’t care what they looked like and if they were just awful, I could live with that. I could always throw them out, and the presidency and first couple of sisters would be the only ones to know that, as much as I love cooking, I can’t BAKE my way around any kitchen in existence.

Amazingly, incredibly, absolutely flabbergastingly, they were a hit. They were light and fluffy like my mom’s rolls, and they were savory and cheesey and buttery. You would never know by looking at them that they had ever resembled a roll, but every single person who tasted them said they were great and they were almost all eaten up by the time we were done at noon. I re-christened them “Breakfast Biscuits,” and will definitely be making them again (without trying to roll them). Give me a few days and I’ll post my revised recipe on Sugar & Spice.

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  1. Momma Hoffman
    5:02 PM on January 26th, 2010

    What a great example of how important it is to “endure to the end” no matter how bad things are looking because things usually do turn out okay, & even when they don’t we can grow a lot more by hanging in there. Way to go, Angie! Sounds like a very “creative” recipe, by the way.

  2. Risi
    9:33 PM on January 28th, 2010

    Love it! 🙂

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