Southern Cheese Rolls...................
| # | Post |
|---|---|
| 51 | 1 sm onion finely chopped, 1 tin reduced cream, 300gr cheese (Tasty & edam are nice) 1 pkt maggi onion soup,1 teaspoon colemans mustard, 1/2 teaspoon white pepper mix together, white thin bread cut crusts of each end spread with butter (lightly) turn over spread with mix and roll up with crust at top and bottom eg cut side showing, bake 180 20 mins turn once and serve. I make two loaves out of one mix if I spread lightly, we like heaps on so I get 1&1/2 loaf. I put them in a container and freeze until required. Edited by vtired at 11:09 am, Sat 6 Oct vtired - 2018-10-06 11:09:00 |
| 52 | Why do you butter the bread first, I can't see the point in that rainrain1 - 2018-10-06 11:22:00 |
| 53 | rainrain1 wrote:
I think they buttered the outside to help them crisp and brown and then baked them rather than grilling as is normal. Edited by bernie184 at 12:18 pm, Sat 6 Oct bernie184 - 2018-10-06 12:18:00 |
| 54 | bernie184 wrote:
You butter them to serve after they are taken ready from the oven. I just can't see the point in buttering the bread, before applying the cheese spread rainrain1 - 2018-10-06 12:57:00 |
| 55 | You butter the side that is toasted if you do it after they come out of the oven they go soggy. So spread is rolled up on the inside and butter is outside and rolls are baked until crispy but not over done...the butter helps this process as well. This is my choice and advised to me from a true southerner. vtired - 2018-10-06 13:52:00 |
| 56 | A true southerner can't be wrong rainrain1 - 2018-10-06 18:01:00 |
| 57 | vtired wrote:
Im a true Southerner who has made hundreds of thousands of the darn things and never once buttered the outside, and dont think I have ever been served any in a cafe that appears to have been. bernie184 - 2018-10-06 22:56:00 |
| 58 | ** bump ** autumnwinds - 2019-10-02 01:49:00 |
