I followed this text but varied incrediants from another recipe. It's lovely. On a Sunday in Zurich my son and I aid around £7 to £9 depending where we bought them. So lovely to make one thing so good
This recipe is perfect! The texture is just right and I made some delicious sandwiches. I can't believe how simple it is.
Oh yes, they sure are not. PS Bacon sure seems to be yours :) --DK
Oh pleaseeeeeeeeeee! I def. need the pics. If possible do add them in the "I Made This" section so that all of us can look at them and drool :) Thank you so much for the feedback.
The only reason I can think for the crust getting hard is overbaking/too much heat. Try investing in Oven thermometer cos that's a boon when checking if your oven maintains the same heat throughout. Reduce the temp and bake for little longer or if keeping the same temp, check to see about 10-15minutes before the completion time. If its the rich brown color that you have been trying for on top, then brushing the dough with melted butter/ Egg yolk will give you that color. The egg yolk gives it the richer brown glossy finish that you see in the bakery. As for storing, I usually place mine in zip lock bags if its going to finish in a day or two. More than that, I keep them in my fridge them and warm them up in oven for few minutes. At times even M/W them for few seconds gets them fresh. Hope this time your rolls turn out spongy and soft :)
Yes I mean that Ivy. I noticed that I have not been very specific about that. Have updated it likewise. Thank you :)
Oh yes you def. can. I have also provided the link to make substitutes in the ingredients section. Do take a look when you can :) --DK
Wow! It looks amazing! :) Thank you so much for sharing it with me --DK
Thanks Laura :) I am glad you liked it! I love this bread a lot myself :) --DK
Hi Sana - It depends mostly on the humidity of the place. Usually in cold places, the bread would harden considerably in few hours. But if you reheat it either in the oven or for few seconds in the m/w you will find that the bread gets softer once again...Hope this helps --DK
Thanks Michele for this recipe! I will sure try this one out :) --DK