See part 1
The rolls were put in the oven and left for 15 to 25 minutes, or until
golden brown on top.
We melted some butter and brushed the tops with it when they came out.
Some side notes:
Bread making is more of a technique, than a recipe, just like Qing.
The amount of moisture added determines how much bread you will make.
The temp it is cooked at will determine the finished product, just as much
as the recipe.
The biggest mistake you can make in bread making is to leave the salt out.
It will be like eating paper and no one will eat it.
I’ll try and explain how to knead. Pull up one side of the dough and put it
on top of the rest of the dough. Put one hand over the other and push down
on the dough, putting your body weight into it. Keep your arms under your
body so the body weight does the work, not your arms.
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Turn the dough a quarter turn and repeat the process.
As you knead, you’ll notice it gets silkier. You can let it rest a bit and
continue. Resting lets it relax a bit and kneading is easier.
You can add or subtract things from the recipe to make it what you want.
More sugar to make it sweater for a breakfast type roll, or cinnamon rolls.
More eggs will make it even richer.
I’ve keep this dough in the fridge for a week or more before using.
If you keep it too long, it’s still good for pizza.
Pizza is cooked hot, 400 degrees or more.