I'm making some crusty rolls for Thanksgiving (my modified version of the European peasant bread). But I'd also like to do a softer dinner roll. I've had success with many of the ABin5 and HBin5 doughs, but I'm not sure I can work in a more traditionally timed dough today.
Any suggestions for using this method for softer rolls? Should I just use the Challah recipe? Or one of the soft sandwich bread versions (which I haven't made yet)?
Or if there a fairly forgiving "standard" dinner roll that you can recommend?
TIA for any suggestions or your experience.
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