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. UPDATE: Made these again with much better luck! They are soft and flavorful and amazing with dried minced onions! First rise took about an hour, second one 50 minutes. Added poppy seeds to the top dressing :)
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Taste on this is great. I had some trouble with the second rise though. Let me start at the...