Serene wrote:
> Just as a fun experiment, took the NYT bread dough (I seem to be
> making it every other day or so) and cut it into eight roll-sized
> pieces, set 'em to rise for an hour, and baked 'em. Fun rolls, like a
> cross between a bun and a sourdough english muffin. We had TVP sloppy
> joes on them tonight, along with coleslaw. Yummy.
>
> Serene
> --
> "I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.
>
> http://serenejournal.livejournal.com

Yah, in my NYT Bread surfing I found somebody else who made rolls out
of them. She put them in 12-cup muffin tin and made a tin foil tent.
They looked like those fancy rolls you get at a high-end Italian
restaurant.

That bread recipe is a cultural phenomenon. At the very least, it
signals the end of the low-carb fad.

Leila