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All Forums  Milk Cow Kitchen  Recipes  Ham & Gruyere Buttermilk Rolls

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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by Ashley[/i] [br]I've been playing in the kitchen again today, and churned out a batch of these beauties [IMG]https://www.heritagejersey.org/chatroom/uploads/2016/02/rolls_8878.jpg?v=85742044[/IMG] The crust was a simple mix of MaryJane's Budget mix, butter, and buttermilk. The crust was so flaky, with lots of yummy air pockets. I daresay it might even be the flakiest crust from the Budget Mix I've ever made or tasted, thanks to the addition of our own buttermilk, complete with flecks of butter. For the filling, I cut into a young wheel of Gruyere, spread it over the dough, and topped it with a layer of thinly sliced ham. While Karina was snapping the photo, I mixed up a little stoneground mustard, buttermilk, and honey to pour over the tops of them. Yum! Luckily, they all disappeared before I could gorge myself on a second one. ;) [/quote]   Check here to include your profile signature. Check here to subscribe to this topic.