I used the King Arthur recipe here. The Daisy flour I used tends to be wet and needs hydration cut back. I didn't do that and ended up adding more flour, which made the rolls drier than they should have been. Will correct that next time. All-in-all, they are pretty good. Had one with homemade corned beef the next day and my jaw got the workout I expected. Since they are nothing but flour, water, salt & yeast, the recipe calls for an overnight sponge to add some flavour and a cold retard before going into the oven. The crust stayed crisp for all of two minutes (hello, Gary), but that's ok, the restaurant's rolls aren't crispy either--at least by the time I get them.
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They certainly look just like the parbake French dinner rolls sold at our Woolies.
I did go to KFC to buy a few of their rolls a few days ago. Just a soft and sweet as I remembered. And a liitle tub of mashed potato & gravy to dunk them.
I guess different countries have different KFC buns.
They look the part Moe... better than the ones in the KA recipe I'd say. Well done!
To keep them crispier for longer, I would try cracking open the oven door (leaving the oven on) for 5-10 minutes at the end of the bake.
KA advised leaving them in the oven too. Did I listen? I'll try that next time...if there is a next time. My husband didn't like them, but he's got fewer teeth than me. 😁
The rolls certainly look great Moe.
Benny
Do you ever indulge in Swiss Chalet? If so, you'd be familiar with those rolls.
I haven’t eaten at a Swiss Chalet in a long time. There are surprisingly few anywhere near where I live downtown. But, I do remember the rolls they serve.
Benny