We can’t think of a better way to complement a family dinner, than with fresh baked bread – hot from the oven. Thanks to the oat porridge, these perfectly portioned dinner rolls stay soft and moist. Whipped honey-cinnamon butter adds the perfect touch of sweetness. James Beard Award winner Greg Wade shows us how in the video below!
1 hour preparation + 12 hour proof + 2-3 hour additional proof
12 dinner rolls (50g each) + whipped honey butter
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
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