tag:blogger.com,1999:blog-24141461.post7187843276515326133..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: FLUFFY NO-KNEAD HAZELNUT/BRAN DINNER ROLLS (NO SPECIAL EQUIPMENT NEEDED!)Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-24141461.post-39694280364895742032017-11-20T15:55:59.257-08:002017-11-20T15:55:59.257-08:00Jill, all no-knead doughs are a bit sticky. They a...Jill, all no-knead doughs are a bit sticky. They are very sticky when you first mix them, but they are less so after rising. Rising the dough in the fridge overnight makes it easier to shape because it's more firm. If you are shaping a sticky dough, sprinkle a little flour over the dough while dealing with it and use a parchment or silicone mat surface. Wash your hands from time to time if dough gets stuck to your fingers. I've never had any trouble with this dough (but I always raise it in the refrigerator. Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-28775901562870466612017-11-20T15:28:06.114-08:002017-11-20T15:28:06.114-08:00is the dough supposed to be super sticky?is the dough supposed to be super sticky?Jillhttps://www.blogger.com/profile/02846174630471990868noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-90863905661339399232012-12-19T19:47:03.045-08:002012-12-19T19:47:03.045-08:00You could use oat bran, wheat germ, ww flour, some...You could use oat bran, wheat germ, ww flour, some ground flax (not all flax, though). I hope you enjoy them!<br /> Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-70590822429359635532012-12-19T12:54:50.076-08:002012-12-19T12:54:50.076-08:00Hi! These look perfect for our christmas eve dinne...Hi! These look perfect for our christmas eve dinner. One question - I don't have bran, is there a suitable substitute? Whole wheat flour or ground flax, or some of both? <br />Thank you! Jesshttps://www.blogger.com/profile/04740056176455468082noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-53493898023275435492012-10-27T07:29:44.068-07:002012-10-27T07:29:44.068-07:00That is very strange, Flo! As you can see above, ...That is very strange, Flo! As you can see above, one reader made them and they came out well, and I have made them several times. The only thing I can think of is that there was some organism in your flour that might have caused it to be sour and runny. (The no-knead dough IS softer than a kneaded dough, though, but you should be able to scoop it up and form it with a little flouring, and if it's cold it's easier to handle.) I can't see anything being wrong with modern dry yeast. I have had souring of no-knead dough, but only after about 2 weeks in the fridge! BTW, I sometimes use a lesser amount of yeast if the dough is going to rise for a long time on the counter, but this one only rises for 1 hour outside the fridge, so the amount of yeast is fine.<br /><br />Anyway, maybe try it with all your utensils and bowls scalded (just to be sure) and a newly-bought batch of flour?<br />Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-72842145674689940932012-10-27T04:43:29.567-07:002012-10-27T04:43:29.567-07:00Hi Bryanna !
I baked the rolls yesterday night but...Hi Bryanna !<br />I baked the rolls yesterday night but I think I did something wrong.<br /><br />First the dough was almost impossible to handle so I had to add flour ...<br />But the weirdest thing was the over-fermented smell that came from the raw dough.<br />Nonetheless, I tried to bake it but the taste was very sour.<br />The entire recipe ended in the garbage bin :(<br /><br />I thought that maybe it was a yeast problem ? I've used instant yeast in the same proportion as stated, but I believed for no-knead bread we should lessen the amount.<br /><br />Any thoughts ?Flohttps://www.blogger.com/profile/07278733913032240657noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-81584576895540560142011-11-28T12:14:23.981-08:002011-11-28T12:14:23.981-08:00You're welcome, Becky! I love that no-knead m...You're welcome, Becky! I love that no-knead method, and I believe that it improves the flavor, too.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-9858227508862651002011-11-28T12:09:46.410-08:002011-11-28T12:09:46.410-08:00I made these for Thanksgiving dinner, and they wer...I made these for Thanksgiving dinner, and they were great! I loved being able to mix them up the night before and then pop them in the oven right before our meal -- a great time saver. Thanks for the recipe!Beckyhttps://www.blogger.com/profile/06465498326732083883noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-65392360669465106492011-11-21T20:20:30.783-08:002011-11-21T20:20:30.783-08:00The soup was ambrosia, Fireweed! I will save the ...The soup was ambrosia, Fireweed! I will save the pictures-- don't worry.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-43658969631267251012011-11-21T19:40:55.769-08:002011-11-21T19:40:55.769-08:00Save these great prep photos at high res, Bry...yo...Save these great prep photos at high res, Bry...you never know! Also love the shot of the buns with my wild mushroom soup in the background...those buns were to die for! A PERFECT compliment...OMG, I have to go make some right now...!Fireweednoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-59032725311190633272011-11-21T18:45:40.249-08:002011-11-21T18:45:40.249-08:00It's the lighting!It's the lighting!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-49510362476176280832011-11-21T18:08:03.266-08:002011-11-21T18:08:03.266-08:00Hi Bryanna, thanks for the recipe, and I will try ...Hi Bryanna, thanks for the recipe, and I will try it right away, it comes in at the perfect time. I have a question though... Why are the unbaked rolls, in the photo right after the dough, in two colors, green and pink? Is it a matter of lighting in the photo or something else?<br />Thanks, Happy Thanksgiving to you too.<br />Danieladanielanoreply@blogger.com