Half way through making this recipe I decided to read some reviews on it, because it has a couple of unconventional ways of making bread. So I wanted to see what other people had to say about it. I got a little worried, but my batch did come out fluffy and rich and delicious. If I was just judging on flavour and texture this recipe would get a 5, but because the instructions were not very detailed, I found myself doing a bit of guess work.
1. The yeast wasn't proofed before adding to the dry ingredients, so if your yeast happens to not work for what ever reason, the whole batch would be ruined.
2. The water and milk heated on the stove doesn't mention how hot. I guessed lukewarm because every other yeast recipe uses lukewarm liquid to activate the yeast, too hot would kill the yeast.
I also tempered beaten eggs with the warm milk because I wanted to avoid scrambling.
3. The dough turned out to be more of a batter, I added 1c extra of flour just to get it to look like a very sticky dough, definitely to wet to knead by hand, so I mixed it in a stand mixer for about 3-5min, just until it looked like it was fully incorporated.
If I was to make this recipe again, I think I would tweak it to the point where its a whole new recipe. All in all it produced very tasty rolls.
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Half way through making this recipe I decided to read some reviews on it, because it has a...