ROLLS BATTER RECIPES

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LONG JOHN SILVER'S BATTER-DIPPED FISH - TOP SECRET RECIP…



Long John Silver's Batter-Dipped Fish - Top Secret Recip… image

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business. Make my McDonald's French Fries recipe for the classic fish 'n chips experience.  Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Nutrition Facts : Calories 335 calories

WHOLE WHEAT ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Whole Wheat Rolls Recipe: How to Make It - Taste of Home image

These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.—Jennifer Martin, East Sebago, Maine

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 10

1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 cup butter, cubed
1 large egg
2 to 2-1/4 cups all-purpose flour
Canola oil, optional

Steps:

  • In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 196 calories, FatContent 5g fat, CholesterolContent 18mg cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 34g carbohydrate, FiberContent 5g protein.

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These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.—Jennifer Martin, East Sebago, Maine
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