July 8, 2011 - 4:30am
Publix French Hamburger Rolls
Hi, I have a question regarding Publix French Hamburger Rolls. My hubby likes them instead of regular hamburger rolls. I would like to try and duplicate the recipe if I can without all the chemicals. I'm not sure about the slashing. Since the rolls he buys are super soft, and slashed, am wondering if the dough should be slashed after it proofs or before. Somewhere, I've seen a recipe that states slash before proofing. I have never done that and would like some input before I do. Here is a link for the image of the rolls so you can see how they do it. Thanks! http://www.publix.com/food/catalog/ImageDetail.do?id=14 [1]