|They wanted to pick the cheese off and eat it.|
When I got up the next morning I discovered that I was too impatient to wait for the yeast in the sweet rolls to rise, and why go to all of that trouble when I didn't have any bacon anyway? So I made a standard biscuit dough (I just use the recipe on the back of the can of baking powder, but one day I will get buttermilk--and I will make buttermilk biscuits!). I added garlic powder, parsley and sage to the dough; I was going for a sort of seasoned bread taste.
After I rolled the dough out I layered the thin Turkey on it and topped that with shredded cheese. Then I rolled it up, sliced it, put the rolls in my quiche (everything) plate and baked it. Triumph! Right?
If I had thought this through before I started I would have realized a few things. 1) Rolled dough takes forever to bake. That's why cinnamon rolls take 3 hours. 2) Biscuits are flaky; it's one of the characteristics that make biscuits so good. It's also the thing that makes them bad for rolls.
|Flaky, tasty goodness. Imagine|
it with Bacon!
The next time I do this, I will follow the recipe. I will beg Nick for some bacon and brown sugar (but I don't think I'll do the maple glaze, I don't like that much sugar), and I will start the night before to give the dough time to rise. That way I can just roll out of bed and pop them in the oven, and they'll be done by the time I wake up!
This whole thing has been a lesson in humility. I do not know everything that can ever be known about cooking, and I can not make my own short-cuts all of the time. But this is good, because now that I realize that, I can begin LEARNING how to cook again. Life is good.