![]() ![]() Coat rolls liberally with the topping and let rest another 15-20 minutes.For the topping, mix all ingredients together until a stiff consistency of icing (it should just drip slowly off the whisk.Cover and let rest 15 minutes while preparing the topping Divide dough into 8 pieces and shape into a ball.Place in oiled bowl covered until doubled in size (1 hour).Add more bread flour about ΒΌ cup at a time until dough pulls away from the sides of the bowl.Add vegetable oil, salt and 2 cups of flour. ![]() For the bread, combine yeast, milk and sugar to let yeast proof.This post has been submitted to Yeastspotting I'm sure it would be perfect with tuna melts as well. That night, I had these rolls with a baked basa (a Vietnamese freshwater fish similar to catfish) sandwich with red wine vinegar coleslaw. But after seeing so many posts for Dutch Crunch rolls after it was assigned for a Daring Bakers challenge, I knew I ha d to give it a shot. For all things like roast beef and pastrami, rye bread will always be the winner. I consider Dutch Crunch the perfect sandwich bread for anything with a lighter flavor (fish, chicken, turkey, etc). ![]()
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