The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dan Lepard's Semolina Barbecue Buns

SallyBR's picture
SallyBR

Dan Lepard's Semolina Barbecue Buns

I tried to search if these were in the forum, but did not find it, so I start a new thread


 


These are simply amazing, and for those with a small kitchen, don't be discouraged: they worked perfectly in a toaster/convection oven -  mine only goes to 450F, so I baked longer, than changed the setting to broil, that allows the temperature to go higher, but watched them carefully because they browned quickly then.


 


We absolutely loved them! 


 


if you want to take a look at the whole process, I just blogged about them


 


http://bewitchingkitchen.com/2010/09/13/semolina-barbecue-buns/

possum-liz's picture
possum-liz

I've made Dan Lepard's Semoline buns with both semoline and cornmeal. Both ways were a hit with my family. Soft but still a bit chewy.


Liz

SallyBR's picture
SallyBR

We just finished the last roll last night at dinner - toasted, shared equally between the two of us...


 


sad to see that batch go...    :-(