Peter Reinhart's Artisan Breads Every Day
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Recipe Review
bhnyc from New York, NY
These are very good rolls. They don't have tons of flavor- I guess hoagie rolls don't- but they have a nice consistency and texture. Watch them carefully. As another reviewer mentioned, they are done before the time indicated. I took mine out early and they still were above 190 degrees and are probably darker than they should be.
My batch made ten 113 gram rolls. I made half as directed. The other half I used egg wash on and then added reconstituted dehydrated onions and a little sea salt. I intend to use those for sandwiches made with leftover brisket.
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