Well, I'm kind of disappointed with those buns.
The dough this morning was still pretty wet, though it had risen somewhat and spread out. When I rolled it out, I rolled it too thin -- apparently, when they say a quarter inch, they mean a quarter inch. But the big problem was the dampness of the dough. I think that if I do it again, I'll use four eggs instead of five, and see how that goes.
Pretty soft dough, though, I'll say that.
2 comments:
What buns? Did I miss something?
I did a post titled 'Sticky' a few days ago about a sticky bun recipe I wanted to try. It came out so badly, I assumed that there was *something* seriously wrong with the recipe. I mean, this wasn't even solid -- morely like a very thick syrup with some dough mixed in. As the one that was written didn't mention sugar, but the video that accompanied it did, I have to wonder if they got something *else* wrong. My guess is, it didn't require all those eggs -- or much more flour. Or, I made a basic, but dramatic, mistake along the way. I'll likely try again - but only once.
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