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GlendaLeslie

member

Recent Reviews


Re:Knotted Dinner Rolls

I made these twice. Once as written and then modified. Thought it lacked a little flavor as some others had noted. I changed the milk in the recipe to 1 cup buttermilk + 1/2 cup whole milk, upped the sugar to 5 TBSP, upped the salt to 1 1/2 tsp table or 2 1/2 tsp kosher. I also halved the vegetable oil and doubled the butter. I added one egg yolk to the existing egg in the recipe. I only heated the whole milk and then added the yeast, etc to that and then whisked in room temp buttermilk to prevent the buttermilk from curdling. Although, the buttermilk might be fine only being heated to 95 degrees. The extra tablespoon of sugar, the substitution of the buttermilk and the slight salt increase all helped with flavor. And with the exception of the salt, all of those things contributed to a tender crumb. Kept the bread flour because it gives an exceptional rise and a lovely texture. Additional egg yolk added more fat but also gave the interior a pretty golden color. I love Mr. Reinhart and Fine Cooking, I hope they don't mind that I tinkered with their formula.


Posted: 09:10 am on January 3rd 2014