Ingredients
3 1/2 to 4 c. self-rising flour
1 pkg. active dry yeast
3 Tbsp. warm water
1 c. lukewarm water
6 Tbsp. shortening
1/3 c. sugar (I don't use that much)
1 egg
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In bowl, sift flour. In separate bowl, dissolve yeast in 3 tablespoons water. Add lukewarm water, shortening, sugar and egg. Slowly add flour; blend well. Refrigerate overnight. Shape the dough into rolls. Let rise in warm place. Bake in 350° oven until lightly brown on top. Makes 3 dozen.
“Adding 2% SL increased the hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls.”
2% sodium lactate → increases → hardness, springiness, cohesiveness, chewiness, and resilience of breast rolls
“The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis.”
wheat oligopeptide (WOP) → improves → microstructure of rolls
“Major WG sources for children/adolescents and adults included yeast bread/rolls (24% and 27%, respectively), RTE cereals (25% and 20%, respectively), and oatmeal (12% and 21%, respectively).”
major whole grain sources → include → yeast bread/rolls, RTE cereals, and oatmeal
“unravels the truth of chop suey's origin; illuminates why American Jews fell in love with egg rolls and chow mein.”
American Jews → fell in love with → egg rolls and chow mein
“The most important contributors of SFA on food group level were 'fats, oils and savoury sauces', 'meat and meat products', 'sugar, confectionery, sweet fillings and sauces', 'cheese', 'milk and milk products' and 'bread, rusk and breakfast rolls'.”
SFA → are primarily sourced from → fats, oils and savoury sauces, meat and meat products, sugar, confectionery, sweet fillings and sauces, cheese, milk and milk products, bread, rusk and breakfast rolls