The recipe for these rolls may be found HERE, at The Fresh Loaf.
A few observations:
-I needed much more water to proof the yeast (using dry, active yeast). It took about 1/4 cup of water to dissolve it.
-The amount of buttermilk was increased by about 1/2 cup.
-This was challenging to knead by hand using bread flour. I really had to fight it.
-The first rise took over two hours, though the house is a bit on the cool side.
-I baked two from the recipe using a casserole dish and a souffle dish.
Still, the rolls were well worth the effort, and very impressive to bring to the table. I topped mine with bran flakes. We ate one tonight with soupand I froze the other for another night. I'll let you know how it defrosts.
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