I’ve been very into baking so far this year. I bake something just about every day.
I’ve made these rolls twice now (try some of their recipes – they ALWAYS work), but shaped them as hoagie rolls instead of a baguette or dinner rolls. The first time was for meatball sandwiches, and the dog ate them as they were cooling. (Can you imagine? I made them one day, let them rise in the fridge, got them out, shaped them, let them rise, baked them, and when they were cooling, the dog ate them. I was not happy with the dog that day.) The dog did leave two rolls that the kids and I shared and they were tasty!
The other day, I made French dips, and made the same recipe again. The rolls were dense and chewy and had a fabulous flavor that really went well with the meat and au jus. The crust, though, was a little too crusty – they were hard to eat without really soaking them in the au jus (and my boys don’t like au jus). I will definitely follow that recipe again, but I will try to make a softer crust. I still want them crusty and chewy, but perhaps not quite so much. I will also shape the rolls longer and skinnier – the oven spring really made them fat! I’ll let you know how it goes!