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My forays into breadmaking are rare, and rarely very successful. Perhaps this will change now that I have a Kitchenaid to help me with the kneading?
This was a recipe I had saved in my google reader for several months, waiting for the right occasion to make it. One cool weekend I made a big batch of soup, and I thought these rolls would be the perfect side. Fortunately I was right. They kept quite well also, with J enjoying them for the next few days.
You’ll see in the picture that I may have browned them slightly more than I should have. They weren’t quite burnt but they were on the cusp. One day I will work out this oven! They actually work very well quite browned, it gives them a nice crunch on the outside whilst remaining soft and forgiving on the inside.
The recipe I used is from here. It is a vegan version, but I simply de-veganised it by using 2 tbs of butter instead of the Earth Balance, and an egg instead of the egg replacer.
Next time, I’d like to try using half wholemeal flour. I’m reluctant to use only wholemeal flour as the few times I’ve tried the final product has the texture and density of a brick. If anyone knows how to avoid this please let me know!