Baked English Muffins

Toasted and Buttery!

I wanted to make English muffins, but I didn’t want to do the skillet frying technique. On the other hand, I didn’t want to just cut round circles of dough either. I know that English muffin dough is supposed to be rather wet. More like a batter than a bread dough. If the dough was sturdy enough to roll out and cut into circles, the end result wouldn't have the right texture. Fussy, aren’t I?

I searched through the King Arthur Flour website and came upon a recipe for baked English muffins that did not cut out dough circles. Instead, the loose dough was scooped into traditional English muffins rings lined up on a baking sheet. Then another baking sheet was placed on top of the filled rings and everything baked for a short time. Then the pans were flipped and finished baking in the oven. Sounded like the best of both worlds: the loose batter-like dough of traditional English muffins with the ease of baking.

Baked and Cooling

I pretty much followed the recipe as is except for reducing both the salt and yeast and using a sodium-free baking powder. I mixed the dough and let it rise in my bread machine. However, I cancelled the rest function and went directly to kneading. I only let it knead for about 10 minutes before turning off the machine altogether. Then I left the dough to rise in the machine for about an hour. All in all, the bread machine worked well. The dough was quite loose and needed to be scrapped out of the machine, but I didn’t find it difficult. Using a heavy duty hand mixed or stand mixer might be easier.

I had only 8 rings, so four muffins were free-form. They ended up thinner than the ones baked in the rings. Still tasty, though. Usually, I try to incorporate some whole wheat flour in my yeast breads, but this time I decided to stick with AP flour to make sure I understood both the target texture and the baking/flipping process.

About those nooks and crannies. Cutting the muffins with a knife resulted in a smoother surface that splitting them with a fork. Sometime in the future, I may experiment with another recipe that uses a wetter dough, but I was really happy with this batch of English muffins. It was a happy compromise.

Baked English Muffins

Adapted from http://www.kingarthurflour.com/recipes/baked-english-muffins-recipe

Read the blog to see the 2-pan baking procedure in action:

http://blog.kingarthurflour.com/2011/04/25/0426-baked-english-muffins/

(Printable Recipe)

2 3/4 cups  All-Purpose Flour

1/2 teaspoon salt

2 teaspoons baking powder (I use Featherweight)

2 tablespoons sugar

1 teaspoon yeast

1 cup + 2 tablespoons lukewarm milk (I use reconstituted dry milk.)

2 tablespoons melted NSA butter

2 teaspoons vinegar, white or cider

cornmeal or semolina to coat the muffins I(I use semolina; it’s not as gritty.)

Directions

1.Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric mixer; the dough will become somewhat smooth. (I used my bread machine. I canceled the rest cycle and kneaded for only 10 minutes. Then I turned it off to rise in the machine. The dough is supposed to be quite sticky – very different from regular bread dough.)

2.Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes, until it's quite puffy.

3.Grease a large (18" x 13") baking sheet; or line with parchment. Grease twelve 3 ¾" English muffin rings, and place them on the baking sheet.

4.Sprinkle semolina or cornmeal into each ring.

5.Turn the dough onto a lightly greased or floured work surface.(I used a Silpat and weighed each piece.) Cut it into 12 equal pieces; each will weigh a scant 2 ounces, or about 54g.

6.Shape the dough into balls. (Because the dough was sticky, I just sort of plopped it around in my oiled hands until it approximated a ball.) Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal or semolina, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.

7.Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. While the dough is rising, preheat the oven to 400°F.

8.Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more. Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200°F on an instant-read thermometer.

9.Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you're able. When completely cool, store muffins in a plastic bag.

10. Yield: 12 muffins.

Thanksgiving Stuffing Loaf

Cutting Slices & Cubes for Stuffing

A couple of days ago I made stuffing bread from a KAF recipe that I adapted to low sodium. It's got all the flavors of stuffing in a loaf. It can then be used for any kind of bread stuffing – turkey, chicken, pork, vegetables – you name it. It’s such a tasty bread that it could also be used for croutons, casserole toppings, and even sandwiches. I baked it in my bread machine because it was going to be cut up, so it didn't matter if it ended up ugly or lopsided.

Once it was baked and cooled, I cut it into 1/4 inch cubes, toasted them in the oven, and used them for a homemade, low sodium version of Stove Top Stuffing. The entire process –  baking the bread, dicing it, and toasting the cubes – was really easy.

The copycat Stove Top Stuffing was also easy and quite tasty. I've got enough toasted cubes for at least 2 more recipes' worth of copycat Stove Top. It made a nice side dish served with roasted chicken seasoned with Penzeys “Mural of Flavor” and Trader Joe's Cranberry/Orange relish. Click HERE to read the post about the stuffing mix clone.

Roast Chicken Dinner with Stove Top Stuffing Clone

Thanksgiving Stuffing Loaf

Adapted from King Arthur Flour: http://www.kingarthurflour.com/recipes/thanksgiving-stuffing-loaf-recipe

(Printable Recipe)

2¾ cups King Arthur Unbleached All-Purpose Flour

2 tsp instant yeast (I used 1 tsp yeast)

1 tbsp sugar

(I used ¾ tsp regular salt)

½ tsp coarsely ground black pepper

2 tsp poultry seasoning or favorite combo of thyme, sage, rosemary, etc. (I used 1 tsp Bell’s & 1 tsp Litehouse Poultry Blend)

½ cup cornmeal (I used Bob’s Red Mill, fine grind; next time I’ll try semolina flour)

1 large egg

½ cup finely diced onion (I used 1½ tbsp dried, minced onion)

3 tbsp butter or vegetable oil

¾ cup lukewarm water

(I used ½ tsp celery seeds)

Directions: (I used my bread machine and followed its basic directions)

1. Place all of the ingredients in a bowl, and mix and knead to make a supple dough.
2. Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1½ to 2 hours.
3. Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 ½" x 4 ½" loaf pan.
4. Cover the pan, and allow the bread to rise for about an hour, until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
5. Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it'll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.
6. Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.
7. Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.
8. Yield: 1 loaf.

Pizzas Galore!

Pizzas with Creamy Garlic Sauce, Veggies, LoSo Bacon, and Homemade Sausage

One of the easiest and tastiest low sodium meals I prepare is pizza. I know it sounds odd – eating pizza on a low sodium diet. Most restaurant pizzas are swimming in salt: full-salt crust; heavily salted sauce; lots and lots of salty cheese; loads of super salty toppings like full-salt olives, pepperoni, ham, and sausage. But lower sodium pizza can be done. And done successfully with lots of flavor.

For me, pizza is comprised of four main components:

The Dough

Since we started eating low sodium, I’ve worked my way through 4 pizza dough recipes. They all were good, and I’ve adapted each one to lower sodium. I’ve posted before about two of the recipes HERE and HERE. A couple of years ago, I started using THIS recipe for Semolina Pizza Dough and really liked it (I reduce both the salt & yeast amounts by 50%). Recently my daughter gave me some sourdough starter, and I found a recipe for Sourdough Pizza Dough on the King Arthur Flour website that uses unfed/discarded starter. I tried it for the first time last week and was impressed.

Each recipe makes 2 or 3 pizzas. I figure about 10 ounces dough per 12 inch pizza. I usually divide the dough up and use one batch a night until it’s all gone. A few times I’ve only fixed one pizza for dinner and baked the other unadorned crusts specifically for freezing.

Each 12 inch pizza is cut into 8 pieces. We usually gobble 5 pieces at dinner time, with 3 pieces left over for breakfast, lunch or snacks.

I always cut both the salt and yeast amounts in half and try to use about 50% white whole wheat flour. The whole wheat flour means that I have to add some extra water in order to make a soft dough. Also, I always dock the dough before saucing the unbaked pizza.

A note about salt in yeast doughs: Salt is a yeast inhibitor and keeps the yeast in check. Salt also strengthens the gluten and helps the bread keep its shape. Without the proper amount of salt, the dough could rise too high and too quickly. The dough might expand so much it could eventually collapse. When you reduce the salt in a bread dough recipe, you also need to reduce the yeast by the same percentage. For example, I usually reduce the salt by 50% and also reduce the yeast by 50%.

However, with a flatbread like pizza, it’s not as critical to keep the yeast in check. If you decide to make a totally salt free pizza dough, you need to reduce the yeast by at least half, possibly more, and you'll need to watch the dough carefully during rising. Salt-free dough probably should not have more than about 1 tsp. yeast per three cups of flour.

Veggie Pizza with Creamy Garlic Sauce

The Sauce

Whatever sauce you choose, don’t overdo it. Too much sauce results in a doughy, under-cooked top crust.

My husband loves this Creamy Garlic Sauce on pizza. It’s easy to prepare, and because of its creaminess, you can get away with using a lot less cheese. Always a nice thing for those of us watching our sodium intake.

If you’re a tomato sauce lover, making your own is also quite easy thanks to all the NSA added tomato products now available. I just use my Easy Tomato Pasta Sauce recipe with a few changes. To make things fast and easy, I’ll use my hand-held blender stick if I’m dealing with whole or diced canned tomatoes. Also, many times I don’t use fresh garlic or onion. Instead I throw in some dried onion bits and garlic powder.

Tomato Powder is a wonderful product to have on hand when you discover there aren’t any canned tomato products in the pantry. You can make a quick pizza sauce from tomato powder, water, olive oil, garlic powder, and dried herbs. For an even easier tomato sauce, consider using a NSA marinara sauce like Trader Joe’s or Rinaldi’s.

The Toppings

Nowadays the sky's the limit when it comes to pizza toppings. Most can be categorized as either meat, cheese, or vegetables.

Meat: Remember, you don’t have to pile on the meat. In fact, you can forgo meat altogether. Veggie pizzas are delicious. And the less meat you use, the less likelihood of producing a greasy top crust.

Hamburger – Nothing could be easier than frying up some hamburger (or ground turkey). Leave it unseasoned if you want. Or add some salt-free Italian herbs along with a bit of garlic powder.

Homemade Italian Sausage – A little more work but with a lot of flavor, especially if you let the seasoned meat mixture rest in the fridge for at least two hours to overnight.

Store Bought Sausage – A little trickier. Both Gallo and Columbus make lower sodium salami. They’re definitely lower in sodium than the regular stuff but still a bit high (220 and 290 mg per ounce respectively). When I buy a pillow-pack of loso salami, I divide it up into portions for two servings each and freeze. Then, when I make pizza, I’ll use one serving’s worth for one night’s pizza and the other for the next evening’s.

Grocery store Italian sausages can range from a low of 400 to almost 700 mg sodium per link. Trader Joe's sells Sun Dried Tomato Chicken sausage that’s 400 mg sodium per link. Also Safeway sells O Organics Hot Italian Sausage with the same sodium level. The key to using these store bought sausages is to select the product with the least amount of sodium to start with. Then use only 1 link per pizza, cutting thin slices. When I buy a package of the TJ sausage, I portion it up into five individual links and freeze. Then, when I make pizza, I’ll use only one link thinly sliced.

Cheese: You also don’t need a mountain of cheese either. You can use as much or as little as you feel comfortable with.

Fresh Mozzarella – Find the lowest sodium version available, and chop it up. I recommend chopping because it’s impossible to shred fresh mozzarella. And even slicing thinly is difficult. Just be sure to squeeze dry the cut cheese with paper towels. It’s a very watery cheese. Bel Gioioso and Trader Joe's Ovoline are two really low sodium brands.

Shredded Swiss – Combine the fresh mozzarella with some shredded Swiss. The combo will give you lower sodium, yummy flavor, and creamy texture. Trader Joe’s has a good blend as does Sargento.

Homemade Sausage Pizza with Tomato Sauce

Vegetables:

Check out a menu from a pizza restaurant to get some vegetable ideas: red onions, green onions, mushrooms, green pepper, chopped/sliced tomatoes, artichoke hearts, olives, and sun-dried tomatoes are our favorites.

The only caveat with vegetables is to make sure everything is sliced thinly or chopped into smallish dice. For some of them (Tomatoes especially), you should also drain or squeeze dry in paper towels. You don’t want the veggies to exude a bunch of water and mush up the pizza. Also important – don’t pile on vegetables. All the veggies need to be exposed to the heat so their water can evaporate.  Finally, put the vegetables on top of the cheese. Let the oven heat get to them first to avoid a soggy pizza.

The Baking Method

To pan or not to pan? That is the question. If you want an easy time with pizza, use a pan. Grease it. Plop in the dough, and spread it out with your fingers. If it doesn’t want to cooperate with you, cover it and let it rest for about five minutes. Once it’s filled the pan, cover and let rise.

Heat your oven to 450 for about 20 minutes. If you’ve got a baking stone, place the prepared pan on the hot stone and bake for 12-15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza onto a cutting board.

Baking without a pan is a little trickier because it requires a pizza stone. Pre-heat the oven about thirty minutes at 450-475 degrees with the pizza stone on the lowest rack.

Roll the dough out and stretch it a bit. A while ago I learned THIS great shaping technique from King Arthur Flour. Place the dough over an upside down mixing bowl and let gravity do the work. Gently stretch the dough evenly over the outside of the bowl, turn it over, and place it on a parchment lined pizza peel. Once the oven is sufficiently pre-heated, slip the pizza with the parchment onto the stone and let it bake for about 8 minutes. Then remove the parchment and let the pizza finish baking directly on the stone. After an additional 4-6 minutes baking, the crust should be crisp and brown. Remove it with the peel, slice, and serve.

Pizzas with Tomato Sauce, Creamy Garlic Sauce, Salami, TJ Sausage, and Homemade Sausage

So there you have it. Low sodium pizza – easy to make and tasty to eat. And simple to adjust to your specific low sodium needs. Everything – from the crust, to the sauce, to the toppings, to the baking method – can be modified to fit your unique requirements.

Well, it’s time for me to feed my sourdough starter. Guess what I’m going to make with the unfed discard?

Low sodium Bread – Demystified

A Variety of Homemade Low Sodium Breads

There really is no mystery to creating low sodium bread that looks good, tastes good, and has good texture. Unfortunately, most low sodium bread recipe resources rarely, if ever, discuss the role salt plays in yeast breads. And, a lot of misinformation gets passed around. Just last week I read the following in an article about baking low sodium bread: "When not using salt, we have to use a bit MORE yeast." Obviously, this writer doesn't understand the relationship between salt and yeast in bread.

Here's the scoop: Salt does more than flavor the bread. Salt is a yeast inhibitor, so it helps keep the yeast in check. In other words, salt slows the rate of fermentation (proofing or rising), acting as a check on yeast development. If there is no salt, the yeast will ferment too much and too quickly. Salt also strengthens the gluten, so it helps the bread achieve and keep its desired shape.

Think of a balloon. Blow in too much air, the rubber thins and weakens, and eventually, the balloon pops. That's what can happen when the yeast in bread dough is left unchecked by salt. The yeast goes wild, the dough overproofs (expands too much), it expands even more during the first few minutes of  baking (oven spring), and eventually the loaf collapses. Pop goes the bread balloon! That's how you end up with sunken crater loaves of bread. The misshapen loaves may not bake correctly and you could also end up with underdone doughy sections.

Sunken Crater Bread

So, armed with this basic information, how can those on salt restricted diets produce decent homemade low or no sodium yeast bread? For an authoritative answer, here's Peter Reinhart, one the world's foremost bread experts and author of several critically acclaimed bread baking cookbooks.

From Peter Reinhart's Artisan Breads Every Day:

In the section entitled, "Common Questions about Ingredients," Reinhart responds to a question about reducing salt:

"As for cutting back on salt, yes it is possible to do so; however, the bread won’t taste as good. Another concern is that the yeast will have more leeway to ferment at will. (Salt is a yeast inhibitor, which is a good thing in breads.) So, if you cut the salt by, say, 10 percent, then also cut back on the yeast by the same amount. I’m not recommending this, because I like the breads with the amount of salt listed in the recipes, but I do understand that many people need to limit their salt intake. So as long as you’re willing to sacrifice some of the flavor, you can make these breads with less salt."

There you have it. The answer is as simple as can be. No need for culinary acrobatics. Whatever you do to salt, do the same thing to yeast.

Simply put, when you reduce the salt, reduce the yeast by the same percentage. If you reduce the salt by 50%, then reduce the yeast by 50%. Obviously, if you’re making totally salt free bread, you need to reduce the yeast by at least half, possibly more, and you'll need to watch the dough carefully during rising. Salt-free bread probably should not have more than about 1 teaspoon of yeast per three cups of flour. Anything more is inviting possible disaster.

Don't worry about not having enough yeast in a bread recipe. Many recipes, especially those for lean artisanal style breads, use small amounts of yeast. The slower rise develops more complex flavors and better texture. The bread will rise, it will just take longer, and, when dealing with lower sodium bread, that's not such a bad thing.

Examples of Reducing BOTH Salt and Yeast

The second part of the formula – because you're using less salt, make sure you keep an eye on how the dough rises. The suggested time for the rise may no longer apply. Dough is ready when it has doubled in bulk no matter how long it takes. Check out this article from King Arthur Flour about over-risen bread.

So, what are the guidelines for successfully baking low sodium bread or salt-free bread?

1. If you reduce the salt, reduce the yeast by the same percentage
2. Watch the rising dough carefully to avoid over-risen bread

This approach has worked well for me for 10 years, allowing me to use all sorts of regular yeast bread recipes and not limiting me to just salt-free recipes. I can make pretty much whatever bread I feel like making and that catches my interest – from recipes with only 3 cups of flour to those with over 6 cups.

I don't limit myself to saltless recipes. In fact, I prefer to use regular bread recipes and reduce the salt content myself rather than follow recipes found in low sodium cookbooks or on low sodium websites. There are a couple of reasons why I do this: one reason is that I like the variety of flavors and techniques offered by recipes from bread cookbooks, websites (such as King Arthur Flour), and other sources that focus on yeast breads. They’ve got the bread expertise because that’s what they concentrate on. I think their information is sound. Another reason is that I simply don’t trust most of the lower sodium bread recipes I’ve seen.

The yeast quantity seems too high for salt free breads, and often times, the role of salt in yeast breads is completely misrepresented.

In case you're wondering, the information about how salt affects yeast and the formula for reducing salt in bread is not anything new. It's been around and common knowledge for quite a while. All you have to do is a Google search on "The role of salt in yeast breads." (See this King Arthur Flour article about salt in yeast breads.) Why do so many low sodium resources, websites, cookbooks, and advocates neglect to discuss this information? Honestly, I don't know – it's disappointing, puzzling, and a bit frustrating.

Note: If you are already using a salt free bread recipe and experiencing less than stellar results  try reducing the yeast amount by ¼ teaspoon. If necessary, continue reducing the yeast by ⅛ - ¼ teaspoon increments until you achieve satisfactory results.

More Low Sodium Breads

You may be asking yourself, is it worth making homemade low sodium bread? My answer is a resounding, “YES!” I like bread with some “oomph” to it. I really don’t care for uber-soft and squishy loaves – whether white or whole wheat. I want bread with substance, and so does my husband. Before CHF, my husband’s favorite grocery store bread was Oroweat Honey Wheat Berry, definitely not a soft and squishy bread. The lower sodium breads available at grocery stores are OK, but they’re too much like all the other shmooshy breads on sale. They simply cannot compete with what I’m producing now. From soft Japanese milk bread rolls to sturdy harvest bread filled with all sorts of grains, seeds, and nuts. Breads, rolls, and sandwich buns seasoned with onion, dill, green chilies, rosemary, caraway, black pepper, sun-dried tomatoes, chives, on and on – flavors and texture I could never get from supermarket low sodium breads. Plus I can make all kinds of whole grain breads with real heft to them and that are not disgustingly squishy or sweet.

For more about making low sodium bread, check out these earlier posts:

Baking Low Sodium Bread Series:

Part 1 – Introduction  

Part 2 – Beginning Basics

Part 3 – Getting Started

Part 4 – Keeping It Fresh

Part 5 – Without a Bread Machine

Part 6 – Favorite Bread Recipes

Part 7 – Favorite Buns and Rolls

Japanese Milk Bread Rolls

Japanese Milk Bread Rolls

A few weeks ago I got the latest King Arthur Flour catalog. It included a picture and recipe for Japanese Milk Bread Rolls. I've been wanting to try a roux-based recipe for a couple of years and finally determined to do it. It was an easy technique — heating a combo of milk, water, & flour until a roux is formed. After cooling, add the other ingredients and proceed as usual.

The end result was fluffy, slightly sweet, large dinner rolls. My husband thought they tasted similar to King's Hawaiian rolls. They were soft & fluffy but with a dense sturdiness that most uber-soft squishy rolls don't have. From what I've read, this techniques can be used with most bread recipes.

To make this recipe low sodium, I halved both the salt and yeast quantities. I never have whole, liquid milk in the fridge, so I reconstituted powdered dry whole milk that I keep in my freezer. I do have KAF Baker’s Special Dry Milk, but regular, grocery store nonfat dry milk will work just fine. Thanks to the sugar and milk, the recipe makes a sweet roll. If you’d prefer something less sweet, use only 2 tablespoons sugar. I used my bread machine’s knead and rise cycles.

Japanese Milk Bread Rolls KAF Recipe (Printable Recipe)

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time

Tangzhong (starter)
3 tablespoons water
3 tablespoons whole milk (I used reconstituted whole dry milk)
2 tablespoons King Arthur Unbleached Bread Flour

Dough
2 1/2 cups King Arthur Unbleached Bread Flour
2 tablespoons Baker's Special Dry Milk or nonfat dry milk
1/4 cup sugar
1 teaspoon salt (I used ½ tsp. salt)
1 tablespoon instant yeast (I used 1½ tsp.)
1/2 cup whole milk (I used reconstituted whole dry milk)
1 large egg
1/4 cup (4 tablespoons) melted unsalted butter

Directions

1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
7. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.
8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

Whole Wheat Rolls

A week later I also made a whole wheat version of the Japanese Milk Bread Rolls. The recipe calls for 2-1/2 cups of flour, and I substituted 1 cup of white whole wheat flour. Next time I make them, I will try 50%. Neither one of us noticed an appreciable difference. They were still quite soft and very tasty.

The rolls are, of course, good as big dinner rolls. But they’re also good for breakfast with some unsalted butter or peanut butter & jam. Or cream cheese & jam. Or as vehicles for all kinds of sliders.