I used buttermilk as Peter Reinhart suggests. I buy buttermilk for baking and usually end up with a few cups left over. This is a great way to use it up.
The recipe yields a very soft dough - I ended up with 11 buns that each weighed a little over 3 ounces. Some were topped with sesame seeds, others with poppy seeds, and I left a few plain. The texture of the bread is airy with a light crumb.
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