I'm glad I read over the reviews before making this. Using 1 tsp of salt really brought out a good flavor to the bread. I used water, but will try it with milk for comparison the next time I make it. I am a beginner when it comes to baking but I found this recipe extremely simple and quite forgiving! While making the dough I was worried that it was too dry and added a little bit of water. It ended up making the dough wetter than I wanted. Lucky for me, using some of the reserved 1/2 cup of bread flour while kneading fixed it right up again. Maybe it was because of my earlier fudge-up, but I ended up kneading the dough a little bit longer, about 10-15 mins. to get that good, squishy elasticity. Instead of making 12 small rolls, I also made 8 slightly bigger rolls so I could use it to make sandwiches. In an end rush I forgot to separate my egg white and used the whole egg with some water to make the wash.. No biggie though. I baked them on a stone for 20 minutes until beautifully golden brown. After cooling they came out really soft and chewy. I used them tonight to make buffalo chicken sandwiches and honey mustard chicken sandwiches. Both got rave reviews! This will definitely be one of my go-to recipes. Thank you so very much for sharing this!
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I'm glad I read over the reviews before making this. Using 1 tsp of salt really brought out a...