I made the most beutiful Hamburger Buns. The recipe was from Bernard
Clayton's book of Small Breads.
These are the best results for burger buns I had ever. They looked much
prettier than the ones at the foodstore. He started with a sponge which
ferments for one hour.
I think I will make some of these buns tomorrow so I can make some round
sandwiches to take for lunch throughout the week.
My questions is: Could this same reciep be used successfully for Hot Dog
Rolls?
Thanks,
Jazzbel
"...I once ate a dishonest loaf. It was good, but afterward I felt so used."
..Thomas Pickett