Don't give up , just ROLL with it .I give up, I just can't come up with something fresh or buttery.
Thanks Rick!This rolls look darn good.
Well, if you are gonna splurge...this is a tasty way to do it!I come back and looked at this about four times now. It may be time for some carbs this weekend!
I think you just kneaded too, that's why, but that's stealing Chop's line. Very good Chris, very good.....I haven't learned muffin from this thread. I just sit here and Wonder rye, rye, rye do I keep wasting my time.
Chris
Can you expand on this, freezing unbaked, and baking at a later time?Will let the rise in pans then freeze the buns for later.
Ha, for some reason I just keep pop'in over here. As long as the humor doesn't get too moldy.I think you just kneaded too, that's why, but that's stealing Chop's line. Very good Chris, very good.....
Punch down the dough after first rise, form into balls and place in greased pan, let rise 80-85*F for 1.5 hours then pop the pans in the freezer. Once the dough balls have frozen, remove from bag and place in ziplock. will last at least a month. When ready to bake, pull out buns that you need, place in greased pan and cover with grease coated cling wrap. let warm to room temp. 1.5 hours then bake as normal.Can you expand on this, freezing unbaked, and baking at a later time?
Thank you for the instructions, got it bookmarked!Punch down the dough after first rise, form into balls and place in greased pan, let rise 80-85*F for 1.5 hours then pop the pans in the freezer. Once the dough balls have frozen, remove from pan and place in ziplock. will last at least a month. When ready to bake, pull out buns that you need, place in greased pan and cover with grease coated cling wrap. let warm to room temp. 1.5 hours then bake as normal.
In my case that would be spelled waisting...wasting my time.