On 2021-02-23 2:09 p.m., Boron Elgar wrote:
> On Tue, 23 Feb 2021 13:09:18 -0700, Graham > wrote:
>
>> On 2021-02-23 6:05 a.m., Boron Elgar wrote:
>
>>>
>>> Although the initial dough was done in the mixer, I used stretch and
>>> fold over the course of the first hour of bulk proofing, then I shaped
>>> the rolls, allowed them to proof, gave them an eggwash and sprinkled
>>> on poppy seeds. Baked at 425F on a stone.
>>>
>>> https://i.postimg.cc/QdtfPJWY/Kaiser-Rolls-2-22-21.jpg
>>>
>> So these are knotted rather than stamped. Are the crusts crunchy or on
>> the soft side?
>
> Crunchy crust. but not the shattery, super thin kind that one can get
> on some sorts of yeasted dinner rolls.

I've been making soft dinner and hamburger rolls using the Tangzhong
method and my son's family really like them.

>
> https://www.youtube.com/watch?v=iY2O...a ndCaf%C3%A9
>
>
>> They look spectacular and tempt me to make a batch for my teenaged
>> grandchildren, who have hollow legs.
>
> My kid in Taiwan requested some- alas, a week in a post box and
> customs will not make is possible.
>
>> You might be interested in this recipe from a nasty, right wing,
>> Canadian newspaper:
>> https://nationalpost.com/life/food/c...baked-to-order
>
> I cannot seem to find the actual recipe there. Can you please point
> me thru my ineptitude?
>
> I have made sourdough pecan sticky buns before and I wonder if these
> are similar- the texture is bolder than an enriched yeast
> recipe...they are a bit chewier.
>
I tried the URL above and it worked. However, try http://tiny.cc/g7kqtz