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Chebe Frozen Roll Dough

missy'smom

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missy'smom Collaborator
missy'smom
Posted

I tried baking the Chebe frozen roll dough tonight but they came out a little different. They were supposed to be separated but they were so frozen together I just put the whole thing on a baking sheet. The flavor was very good but the texture was odd, just like mochi in the center and fairly hard on the outside. I cut the loaf in half and put it back in the oven a little longer but that didn't help. Is this what they're supposed to be like or was it because I didn't separate them? What has been your experience with this product?

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taweavmo3 Enthusiast
taweavmo3
Posted

I personally don't like Chebe, but I think I'm in the minority! I even bought the frozen buns, b/c I couldn't possibly mess them up. I still didn't like the texture....too hard on the outside, and not quite done on the inside.

new to LI Newbie
new to LI
Posted
I personally don't like Chebe, but I think I'm in the minority! I even bought the frozen buns, b/c I couldn't possibly mess them up. I still didn't like the texture....too hard on the outside, and not quite done on the inside.

ditto :o

Generic Apprentice
Generic
Posted

The kinickinick (sp) rolls are really good. They are just like the brown and serve rolls, only difference is they are frozen. They are also already seperated so no trying to pry them apart.

-Laurie

mommida Enthusiast
mommida
Posted

I agree with you on the texture of Chebe, but they are better after being baked then frozen and thawed again. Complicated -

L.

Gentleheart Enthusiast
Gentleheart
Posted

I've never been very successful with Chebe either. I just think tapioca flour needs to be mixed with something else in order to not have the texture of rubber bands and appear underbaked. I did make successful bread sticks with Chebe once. But I added the cheese and eggs. I can't anymore. So to be fair to Chebe, maybe it works fine when you add exactly what they say. My other reason is that straight tapioca flour is a REALLY high glycemic starch and needs a lot of fiber to slow down its glycemic digestion 'rush' in sensitive people like me.

ArtGirl Enthusiast
ArtGirl
Posted

I don't like the gummy interior of the Chebe breads. I still have one package of their bread mix. I'm thinking of mixing it half-n-half with another rice-based flour and see if that improves the texture - could ruin it, too.

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almostnrn Explorer
almostnrn
Posted

I have some frozen stuff right now that I haven't tried yet. I am not a fan of the mix (cheese bread) but I do like the cinnamon one. I made some rolls out of it and they were really good....then again anything with a bunch of butter and brown sugar is bound to be good! :P

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