Made these bread rolls in my rectangular baker, cooked them to perfection!
The recipe can be found here. I made a few adjustments though, with the sugar and eggs, it made it more like a weak brioche so no eggs, no sugar and they suited us fine!
The rectangular baker is the ideal pan for them. I don't need to tell you Belinda, but they were cooked to perfection and were as crispy on the bottom as they were on the top, soft and fluffy in the middle
3 comments:
Those look great Julie!!
Definitely going to try these tomorrow - thanks for pointing towards the recipe! They look great in your rectangular baker.
Thanks guys!
The rectangular baker is the ideal pan for them. I don't need to tell you Belinda, but they were cooked to perfection and were as crispy on the bottom as they were on the top, soft and fluffy in the middle
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