Yesterday my mom said she would be making her famous pea soup for dinner. I thought why not complement her soup with some home made rolls or buns.
I had never made rolls or buns before, so I thought it was a great opportunity to expand my bread making abilities. I found a recipe which had butter in it. I was excited to use butter since through out my whole life I can count on my fingers how many times I have eaten butter. I was raised on margarine, and until recently that is all I have ever really eaten or used in my cooking and baking (aside from oil of course). The recipe I chose to use came from the Vegetarian recipe book edited by Valerie Ferguson, that I have been getting a lot of bread recipes from lately.
Taste wise my buns or rolls (I kind of made both) turned out really well. They were warm, soft, and a little bit buttery. Appearance wise they were just okay in my opinion. I am no expert bun or roll shaper. I had detailed instructions on how to make some really neat roll shapes, but despite my best efforts, I couldn’t make anything other then the standard bun shape work. Maybe there is a secret out there about how to shape a roll or bun that I have yet to learn…
Before baking
After baking
Despite my uninteresting bun/roll shapes there were just a few buns left over after dinner.
Do you have any tips of how to shape buns or rolls?
I like to roll mine out until flat and thick and then use a round cookie cutter. Works great.