I am sure that they would make really tasty burger buns.You can shape this into rolls like hamburger buns, makes for a tasty burger!
Now there is an idea.You can also fill them up with smoked goodies after the first punch down. Then let them rise and bake...
Smoked char siu baos:
I am sure that they would make really tasty burger buns.
Now there is an idea. :drool
Looks like an opportunity to post a recipe Mr. Rarebit.
Yes sir, Gotta keep the kids and Mama happy. Thanks for the link. I will check it out.I did in another thread. I should have let the bread proof more but I was near a mutiny from the kids! Dad, we're hungry...
http://www.smokingmeatforums.com/t/172385/portugeuse-sweet-bread-three-ways
Good idea! Sounds to me like Thanksgiving is off to a great start.
Just a bump for the holidays! I will be mixing up the dough tonight for Thanksgiving!
I am relatively new to bread baking but have come to realize that the dough / yeast is very temperature sensitive. I sometimes crack open the oven door, set the oven control to warm, set your dough in a pan on the stove top and drape a towel over the pan and the top of the slightly open oven door. (Get that dough warmed a little). If you followed the recipe it should work fine. I have found it to be pretty forgiving.I tried this bread for Thanksgiving and it turned out great. I wanted to do some more this weekend. The thing is, this was the first time making bread and for some reason my dough will not double in size in an hour like the recipe says. Last time I let it sit overnight to get it to rise. Any ideas as to what I could be doing wrong? I followed the recipe to a T.
Smoke it up.
William