Text 2226, 102 rader
Skriven 2013-07-05 21:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: trailers
================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I remember/ trailer parks in Florida / single wides
 DS> the wheels were still on

Now that's old! I bet they had towing hitches and brake lights too.

Today's homes are transported on removable dollies that get recycled
and re-used.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Buttery Rowies
Categories: British, breads
  Servings: 16

  2 1/4 c  all-purpose flour
  1 1/2 ts kosher salt
  2 1/4 ts instant yeast
    1/4 ts salt
      1 c  warm water
      1 c  salted butter, room temp
      1 TB brown sugar
      1    egg white, beaten

Buttery rowies are native to Aberdeen, and are typically made with
lard and served with butter and jam. This is a version of the crisp,
layered rolls that uses salted butter to achieve the fatty layers
and adds a tablespoon of brown sugar to the last layer of butter.
Adding a thin layer of brown sugar gives the rolls a bit of
sweetness that complements the salty butter perfectly.

This roll may seem like a bit of an undertaking, what with its folds
and layers, but once you're actually in the middle of making them,
they are pretty simple. The important parts are remembering to pinch
the edges in between the folds, and making sure that the dough gets
a full 30 minute rest before you bake them. Keep in mind, even if
you do an incredible job of pinching, these rolls will leak out
butter and fill the pan with a browned butter (remember to use a
lined baking sheet!). To me, that toasted butter coating is part of
what makes these rolls such a treat.

In a standing mixer fitted with a paddle attachment, mix together
the flour, salt, yeast, and salt on low speed just until combined.
With the mixer, add the water in a thin stream and mix just until
all the ingredients are incorporated. Continue to mix until a soft
dough forms and comes away from the sides of the bowl, about 5
minutes. Cover the bowl with a clean kitchen towel and let the dough
rest for 15 minutes.

Divide the butter in half, then cut half the softened butter into
slices 1/4 inch thick. When the dough is ready, turn it out onto a
floured work surface. Pat the dough into a rectangle about 12- by
6-inches and about a 1/2-inch thick. Drop half of the butter slices
evenly over the rectangle. Using a thin spatula and, spread the
butter evenly over the dough, leaving a 1 inch border all around.
Fold the dough crosswise into thirds to create a 4- by 6-inch
rectangle and pinch the edges tightly to seal. Rotate dough 90
degrees.

Use a rolling pin, re-roll the dough gently into a 12- by 6-inch
rectangle. Spread the remaining butter slices evenly over the
rectangle leaving a 1 inch border, then sprinkle brown sugar on top.
Fold the dough into thirds again crosswise to create a 4- by 6-inch
rectangle and pinch the edges tightly to seal. Let the dough rest
for 5 minutes. 

Adjust oven rack to middle position and preheat to 400 F. Line a
rimmed baking sheet with foil.

Use the rolling pin to roll the dough gently into a rectangle about
10- by 8-inches and 3/4 inch thick. Cut dough in half crosswise into
two 4- by 10-inch rectangles. Cut each half into quarters crosswise
into four 4- by 2 1/2-inch rectangles (8 rectangles total). Cut each
rectangle into two triangles to create 16 triangles total. Place the
triangles on the prepared baking sheet, Cover with a clean kitchen
towel and let rest 30 minutes.

Once the rowies have rested for 30 minutes and are beginning to
become puffy, brush them with egg white and bake until golden brown,
about 20 minutes. Remove from oven and let rest for 10 minutes
before serving.

From: one of the British Bites readers (Bigbananafeet) sent in a
version that she has made at home. 

Yield: Makes 16 rowies

Posted by: Sydney Oland

From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Cheez Whiz is considered a delicacy in mobile home parks

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