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
Those look great Julie!!
ReplyDeleteDefinitely going to try these tomorrow - thanks for pointing towards the recipe! They look great in your rectangular baker.
ReplyDeleteThanks guys!
ReplyDeleteThe 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