Friday, September 3, 2010
Mellow Bakers: Soft butter rolls (September)
I really wanted to love this recipe. It was so easy to make: mix bread flour, water, eggs, butter, sugar, powdered milk, salt, and instant yeast. Then let the dough double. Shape the rolls (I made half of the recipe into knotted hamburger buns and the other half into cloverleaf rolls). Let them rise until they're soft to the touch. Brush them with butter. Bake them.
The dough handled beautifully. It did everything it was supposed to do when it was supposed to do it and was a dream to shape.
I checked the rolls a couple of minutes before they were supposed to be done, and they were already way above 200F and almost too dark brown on the bottom.
And . . . we didn't love them. Hubby had one of the knotted rolls with his hamburger and the kids and I each had a few bites of the cloverleaf rolls. And that was it; we didn't eat any more.
I think we'll stick with our standard: white bread buns from the BBA or ABED, which disappear off the cooling racks before the burgers are even finished cooking.
Here are the other Mellow Bakers' September breads!