I am so glad I listened to Carol about Peter Reinhart's method of
leaving dough over night in the fridge. It makes sense. That dough is
like a very thick batter and if you let it sit over night, everything
combines real nice.
I made these rolls to accommodate half pound burgers. Now the bottoms
are a little hard. I would like a uniform softness all around the
crust. I have a gas oven and I start the rolls at 500 F for 5 minutes
and bring it down to 375 F and bake on cookie sheets. what should I do?
Today I enjoyed my rolls to make sandwiches with brisket that I
cooked in the smoker. And thanks to Margaret who gave me the name of
Eden malt syrup I found it at Vitamin Cottage for $2 less than Whole
Foods. I will be making bagels in about three weeks. Has anyone had
luck making soft pretzels? I grew up in Massapequa Long Island and
love those things.