A Challenge: Recreating O'So Lo Rolls

[2big4mysize]

oh and Nullo Mondo I know it is too late for you but did you know ADBB members get a discount at honeyville if they type ADBB in the checkout code?

I've been making cornbread muffins subbing corn bran for 1/2 the flax in my flaxmeal recipe and increasing the water by 1/2 cup.

[NulloModo]

Yes, I did know about that code, thanks a bunch (actually, I think I might have used the ABTB code, but it worked). Ugh, $51 after shipping, but I Guess all of this should last me for a while, and I just got my stipend for Marching Band Tech this year, so I'll live high on the hog for a bit.

How do those corn muffins turn out?

[2big4mysize]

I like them with my chili but then I like my flax muffin recipe too.

I was thinking of making polenta with it as it does absorb a great deal of fluid or using it as the base for shrimp and grits too.

[lostandfound]

I like them with my chili but then I like my flax muffin recipe too.

I was thinking of making polenta with it as it does absorb a great deal of fluid or using it as the base for shrimp and grits too.

So how would you make grits with it 2big? I mean, how do you adapt your muffin recipe to make a similiar dish to grits? Or polenta.? I miss grits...
And flax as a hot cereal all by itself doesn't duplicate that for me....

Hugs,Tammy

[NulloModo]

Hmmm, I might order some soy grits and vital wheat gluten from Bob's Red Mill. I wonder if corn bran plus soy grits would taste like real grits

[NulloModo]

Update time:

I have been attempting many versions of Scott's recipe over the past week (figured the board would go down right when I start ). No full success yet, but I am learning from my mistakes and getting closer, will report back when I have it.

[2big4mysize]

i used the corn bran to make a pollenta type base for my shrimp and grits and it was good and moving too

[NulloModo]

Do you know any carb counts for their corn bran? They don't seem to publish any....

[scott123]

Honeyville Corn Bran is less than 17g net carbs per 76g cup.

It's starch content can vary slightly, so usually it's less than 17, but 17 is the max.

2big, how long did you cook the polenta for? Was it gritty at all?

[NulloModo]

Success!

After working through bulletin posts with Scott for a while I have reached success with my buns!

This is the recipe I used:

6 tablespoons WPI (Vital Wheat Gluten might work better, but I do not trust the batch I have at the moment).

4 Tablespoons of whole flax seed, ground (total volume will be greater after grinding, I ground to a fine powder).

3 Tablespoons Oat Fiber

2 Tablespoons Polydexstrose

2 Tablespoons Corn Oil

1/4 teaspoon salt

1 Cup warm water

1 teaspoon Baking Powder
Yeast

I proofed the yeast with half the water and one packet of sugar till very foamy (the yeast should eat all of the sugar).

I then mixed in the dry ingredients, and tossed into a food processor to knead for about five minutes, adding the rest of the water about halfway though.

I took the dough out, divided it into three equal parts (which turned into huge rolls, I will divide further next time) and let proof in mini aluminum baking tins for about 45 minutes.

I placed into a 400 degree oven for 20 minutes, then at 300 for five. These baked faster than my previous attempts, next time I will bake less.

The rolls are very breadlike, have a great flavor (not flaxy at all), great texture, and with WPI instead of VWG are virtually 0 carbs (the only carbs should come form the polydextrose, which is quite low, and the flax seed).

Here is a photo:

[2big4mysize]

Wowo Jolly so how did it taste did it have the spoungy consistancy when eattren untoasted?

You forgot to say how much yeast?



Scott I was going for shrinp and grits so i wanted texture in it but it ended up more like polenta looking and was very thick solid. I just bioled it like I do for grits and then put the lid on and turned off the heat. It sat on the stove while the rest of the food was cooked. My elderly neighbors used the first bag I got to add fiber to their morning grits and didn't say anything about it being gritty textured. I didn't feel any gritiness but it wasn't smooth like mashed potatoes.

[NulloModo]

2Big -

I used 3/4 Teaspoon worth of yeast in this one.

And yes, the texture was spot on to the O'So'Lo rolls.

[scott123]

Congratulations Nullo!

With all the hours you've put in, this is a well earned victory.

Yeast, from what I've read, don't consume that much sugar. You might be able to get away with 1/2 a packet or even 1/4. Yeast breaks down all complex starches/sugars down into simple sugars (glucose/fructose) and then consumes it, so by using pure glucose (available in Asian grocers) you might have less chance for residual sugar. Or just use a 1/2 packet

What temperature was the warm water?

So, no vitamin C?

No rise/punch down? Just a final proof in the tins? If that's true then this is a quick recipe. Was the final proof at room temperature? Any idea what temp that was?

[NulloModo]

I didn't use the vitamin C this time around. The tablets I have are 250 mg (the smallest I could find) and I didn't want to accidentally grind too much in and kill of the yeast.

No initial rise and punch down, no, I was paranoid of not getting any rise after some of the last attemps so I didn't do it.

As soon as the dough was done kneading I molded them into roll-like shapes, and tossed them into the tins. While I was doing this I microwaved a cup of water for several minutes until boiling, them opened the door and in the tins went, so the the residual heat from the glass of hot water kept them warm and moist during the proofing.

The water I used to mix in the dough was around 105 degrees, about as hot as my sink will go, at lest according to the thermometer I had around.

[2big4mysize]

ugg I made them but I went to chat while there were rising and popped them in the oven and then became charcoal brickettes. :sadblinky

Do you think I could mix and bake them in my bread machine as a loaf?