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Recent Reviews

Re:Basic Pogaca Dinner Rolls

This is very similar to the basic pan rolls that have been on our holiday table since I was a child, at least 70 years in my mostly English and Scandinavian midwestern family. My recipe has less fat, about 1/3 c melted butter, and a little less salt, but those are the only differences. I can attest the dough is easy to handle, the rolls light, and tender. I plan to try some of the fillings immediately, probably the feta version. For the person who wanted to sub another liquid for milk--the taste and texture will be different. I used soy milk one year for a lactose intolerant guest, and could definitely taste the soy--next time for me, just water. The texture was similar to Italian bread rolls.

Posted: 11:43 am on November 8th 2017