On Tue, 23 Feb 2021 16:04:24 -0700, Graham > wrote:

>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

I have read about this method but never tried it. With this
recommendation, however, I might take the plunge.
>>
>>
>>> 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
>

Got it. Thanks! I might have had some blocker on my browser or the
site might have hiccupped on my VPN.