Hi all. This is my first post.
I baked these and I thought they turned out pretty good, except for a little bit of excessive browning on top. I will probably tent next time.
A few additional pictures:
60g balls
After a long rise. I didn't actually intend for these to be pull-apart rolls.
Crumb shot
- JDYangachi's Blog
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I think your rolls came out great! They tend to bake darker like challah. Well done. What recipe did you use?
Happy baking and nwelcome to TFL.
Thanks for the kind words.
I didn't follow any one particular formula but drew inspiration from a few, including the BBA PSB recipe.
I started with a milk tangzhong, did a 30 minute autolyse, and then incorporated butter and salt. I did no kneading at all.
I can edit my post to include the details if anyone is interested.
Very nice!
Great site.
delicious rolls... fluffy and soft. i like the dark crust :)
evon
Those look great. can you please share your formula?
Thanks,
Ian
Hello JD:
Your rolls look scrumptious. Could you please share the recipe?
Mantana