. . we eat it! If I make a whole pan of rolls, we eat the whole pan. If I make a little pan of rolls, we eat just the little pan of rolls and then we’re not leaving the table saying . . we shouldn’t have eaten so many rolls!
Both my favorite whole wheat bread and white bread recipes make two big loaves, about 1-1/2 pounds each. Instead of using the usual 10″ bread pans, I’ve been making two one pound loaves and baking them in 8″ bread pans. That still gives us two good sized loaves of bread, but it gives me about a pound of leftover bread dough. I’ll just pinch off what we need and do with it whatever suits us.
Some of the dough, I roll out like a flour tortilla, and “fry” it in a skillet over medium heat with no oil or butter. Really I’m just kinda grilling it. Then I put a piece of cheese on it, fold it over and cut it in half and it’s like a quesadilla. Those are great with soup for lunch.
Or, I could roll them out and fry them in a little oil and sprinkle with either sugar and cinnamon or powdered sugar and they’re like beignets.
Or, sometimes I melt a little butter and add some herbs, especially that Mural of Flavor that I’ve fallen in love with. Stick them in a little pan and let them rise.
Bake them and eat them all . . and then we don’t feel like gluttons because there weren’t so many of them.
And, I’m not having to make bread every day. Just pinch off what we’ll need and leave the rest in the fridge. It will keep up at least five days in the fridge but towards the end, it’s developing a bit of a sourdough flavor, which is still good!