Hi Christina! I’m a rank newcomer to bread making and am virtually new to kneading as well. I made these rolls today. They were so good! For some reason I missed the step by step photos on my phone so I plunged right in. I used one whole egg, not just the yolk, by mistake. After the dough formed a sticky mass, more like stiff batter, I tried kneading with my hand. It did not come together so I added some flour in small fistfuls. My hand got stuck and it was difficult to get it out of the batter. Somehow I transferred it into a plastic plate, the batter got stuck to the plate. Then I added some EVOO I had right there on the counter and after about 1 tbsp of oil (or more, maybe) and a little more flour. I got a smooth and shiny dough. They were lovely, smelt just right and looked just right. They were just a little dense when I split them and their crumb and consistency was that of a heavy croissant at room temperature. I can’t think of any other comparison. But they are delicious!
Should they have been lighter and fluffy all the way through? Could you please tell me why my hand got stuck and whether what I did to remedy that was right? Do you have any suggestions?
source https://www.dessertfortwo.com/small-batch-dinner-rolls/#comment-27174434192452395
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