Taste on this is great. I had some trouble with the second rise though. Let me start at the beginning! I do not have a bread machine, so I proofed the yeast with the sugar and water, then added everything else (heated up the milk to 110 before adding). I was out of dried onions (shame on me) so I diced some fresh, 3 T. Then I kneaded for about ten minutes and let rise in a bowl dusted with flour in my oven, with a bowl of boiling water and the door shut. When it was just shy of double I took it out and re-kneaded, then formed into rolls on ungreased pans and put back in the oven with fresh boiling water. They took forever to rise; after an hour and a half I got impatient and did the egg wash (make sure your egg white is room temp to avoid deflating the dough), then topped with a sprinkle of fresh parmesan cheese and some flash-fried onions. Cooked about 20 minutes, they puffed a little bit more. They got a beautiful golden brown color, the house smelled absolutely divine, and the rolls tasted fantastic. They are lighter than I was expecting, I thought because they are not as big as I wanted them my air pockets would be too small for a soft bread, but they are actually really great.
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?