Doreens Revolutio Rolls?

[debbiedobson]

hi doreen! i was wondering if you could bake your revolution rolls in a bread pan instead of as rolls. howeverl, rolls are probably better for portion control.

[Sharon]

HI Debbie...I've been wondering that too...but haven't tried it..... If I'd mustard up enough ambition to go and buy some sour cream...I'd try it tonight.... Still stilling around in my good work clothes...so it's not looking good!!!

Let's see what our expert RR maker Doreen says...

[doreen T]

First, Sharon, I haven't posted my new version yet ... the previous versions don't use sour cream. I need to make one more trial batch before I post ..... and ran out of vital wheat gluten... had to make an emergency trip downtown to Tara Natural Foods (I hate traffic, crowds and no parking .. :mad: )

Um, I'm not sure if it would be successful as a single loaf. My thinking is that the size and volume would require a longer baking time in order to ensure the center of the loaf is cooked, and this could lead to the outside getting overdone. On regular grain-based breads, that would mean a nice chewy crust. With these delicate meringue-based breads, it would just be tough, and taste burnt, I think. Not sure though.

The other thing is you might need to use more baking powder for leavening. Even as it is, the buns tend to flatten a bit from their own weight. I imagine a LOAF would collapse even more so. Kind of defeats the purpose. If you want toast, the buns slice horizontally with a good bread knife ... the kind with a serrated-tooth - not straight - blade.

That being said, anyone is free to experiment, and for sure, let us know if it turns out!! For me, think I'll stick to buns............ ;)

Doreen