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[Free Mr. Tony]

That looks pretty good considering it's the first time with a recipe. It takes awhile to get the feel right. I've made hundreds of bread products, and still am not quite there with the feel.

I would say you are probably correct on the under proofed comment. If you used the same dough amount as I did they should nearly fill up the mold when proofed, and start to touch when they spring in the oven.

A couple more attempts and you should nail it.

Here is a repeat picture of my rosemary parm bread for rising reference. By the way, I always use active dry yeast in my non sourdough bread.

[02ebz06]

Elenis, your rolls look really good!
Looks like you had the same issue I do, getting top to brown.
I think I will try an egg wash or coat top with melted butter next time.
 

[elenis]

That looks pretty good considering it's the first time with a recipe. It takes awhile to get the feel right. I've made hundreds of bread products, and still am not quite there with the feel.

I would say you are probably correct on the under proofed comment. If you used the same dough amount as I did they should nearly fill up the mold when proofed, and start to touch when they spring in the oven.

A couple more attempts and you should nail it.

Here is a repeat picture of my rosemary parm bread for rising reference. By the way, I always use active dry yeast in my non sourdough bread.

Do you bloom the yeast then before adding or do you just have to extend the rise times? I just tossed it in with the dry ingredients for my attempt. It tastes good and I certainly did not expect it to turn out like you made it the first time, but I certainly wanted it to.

[02ebz06]

Tried a new recipe for rolls.
Recipe was to make 9 dinner rolls, but I made 6 burger buns instead.
Pretty close to Wonder Bread softness Bentley.

Had sliced it and put butter just to eat warm, then realized I should have taken a picture of the crumb.
So, the line across the second picture is butter.

[Free Mr. Tony]

Very nice looking buns. Care to share which recipe you used?

[02ebz06]

Very nice looking buns. Care to share which recipe you used?

Thanks

It's about 7 pages so I won't put it in here. Not as scary as it sounds.
So if you Google "cleobuttera ultra fluffy milk bread rolls" the first hit should be it.

Near the bottom of the Notes section is says "Mostly adapted from King Arthur Flour"
So, I'm guessing King Arthur has what she started with and adjusted.

[Bentley]

They do look soft.  I have made dinner rolls like it, but I have never been able to pass that along to a full bread loaf.

[02ebz06]

Working my way up to trying that.
Went with burger buns first.  Baby steps.
Real nice oven spring.

[BigDave83]

Those are nice rolls, hope you get try them out on some burgers.

[02ebz06]

Those are nice rolls, hope you get try them out on some burgers.

Chopped Brisket sandwich today...

[02ebz06]

Found a recipe for Potato Buttermilk Bread in the "The Bread Bible" book.
Very good flavor.  Crispy crust, soft center.

[Bentley]

It looks great!

[02ebz06]

Thanks Bentley.

Tried another Bun recipe today.

The recipe makes 9 buns, heat oven to 400, put buns in, and reduce to 375.
Bake for 17 minutes.
Also says brushing butter on top is optional.

So, the 5 buns (in one bun ban) on the right were brushed with melted butter, right four (in another bun pan) were not.
Half way through the bake, the pans were swapped top to bottom, bottom to top, and rotated front to back.

So this was the result:  The ones brushed with butter did not brown on top, and were over done on the bottom.
Ones without the butter came out perfect.
The two in the center front are flipped over.

Pretty strange...

[Bar-B-Lew]

The one's on the right look like nice Kaiser rolls.

[Free Mr. Tony]

I drunk mixed 7 different flours for this recipe. Luckily I took notes last night because it turned out to be one of my better experiments.

This is an "everything" sourdough.



This is a dill and white cheddar version. I haven't cut this one open yet.