Monthly Archives: April 2009

Whole Wheat Sandwich Rolls

Week Sixteen: Sandwich Rolls We all know we’re supposed to eat more whole grains.  It’s so much better for you, and I don’t think you’ll find any nutritional expert anywhere advising people to not eat more whole grains.  So if … Continue reading

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Pretzel Rolls

Week Sixteen: Sandwich Rolls Pretzels are nothing new to Americans; legend has it that pretzels were brought over on the Mayflower.  Nor are pretzels new to Europe; the oft-repeated tale says that a Northern Italian monk created them as gifts … Continue reading

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Kaiser Rolls

Week Sixteen: Sandwich Rolls I don’t think you can find a deli in this country that doesn’t have a kaiser roll in it somewhere (unless they’ve just run out).  Kaiser rolls and sandwiches go together like milk and cookies.  And, … Continue reading

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Po-Boy Bread

Week Sixteen: Sandwich Rolls   I thought there would be no more appropriate bread for today, April 15.  But, just so we’re all on the same page here, this recipe does not produce authentic New Orleans style po-boy French bread.  It does, however, … Continue reading

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Burger Buns

Week Sixteen: Sandwich Rolls Ah, the hamburger.  As American as the proverbial “Mom”, and probably twice as American as apple pie.  Leaving any moral, ethical, environmental, or nutritional arguments out of it, the hamburger is undeniably popular in these United … Continue reading

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Chicago-Style Hot Dog Buns

Week Sixteen: Sandwich Rolls Well, Easter has passed us by, we’re well into April, and it looks like we’re done with the snow for another year.  Yes, Spring is here, and nice weather is well and truly on its way.  Perhaps you’re … Continue reading

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Hot Cross Buns

Week Fifteen: Scandinavian Breads Easter Bread! I just couldn’t pass up the opportunity to make hot cross buns for Easter, so here we are.  Unfortunately, I am doing some fairly major renovation/redecorating this weekend, so I don’t have a whole lot … Continue reading

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Limpa Rye

Week Fifteen: Scandinavian Breads Well, it’s Good Friday, which means that Easter is just days away, so I thought this bread was appropriate for today.  You see, Scandinavians are generally big fans of Easter.  Can you guess why?  Maybe it’s … Continue reading

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Joggar Bröd

Week Fifteen: Scandinavian Breads Yes, it’s called joggar bröd.  Yes, it translates to “jogger bread”.  Yes, it’s Swedish.  Feel free to let out a joyful “Bork! Bork! Bork!” as you make this bread, if you like.  (What?  You thought I’d … Continue reading

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Rye Rings

Week Fifteen: Scandinavian Breads The bread for today is a very typical Scandinavian bread.  Recall that most Scandinavian fare was historically made with long-term storage in mind, rather than created for immediate consumption, which would have been considered wasteful in many … Continue reading

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