The Fresh Loaf

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absolutelyeve's blog

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absolutelyeve

I have tried to recreate a delicious roll made at the Smith and Wollensky restaurant in Washington, D.C.  The rolls are served piping hot with melted butter and sprinkled with coarse salt and rosemary on the tops.  Delicious! When I did the same, my rolls appeared cloudy, kind of messy on the tops.  The salt was OK: It didn't melt.  Is it the butter?  I can't figure out what's wrong.  I've got a batch rising right now and I'd like to use the salt and butter but I don't want the messy look.  Any suggestions? Eve

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