I used the King Arthur recipe right here. The Daisy flour I used tends to be moist and wishes hydration in the reduction of. I did not try this and ended up including extra flour, which made the rolls drier than they need to have been. Will right that subsequent time. All-in-all, they’re fairly good. Had one with selfmade corned beef the subsequent day and my jaw obtained the exercise I anticipated. Since they’re nothing however flour, water, salt & yeast, the recipe requires an in a single day sponge so as to add some flavour and a chilly retard earlier than going into the oven. The crust stayed crisp for all of two minutes (good day, Gary), however that is okay, the restaurant’s rolls aren’t crispy either–at least by the point I get them.