BC, I think I used about 3½dl water, some salt, some dry yeast, maybe 500g wheat flour and a good splash (1dl?) of cooking oil. Let it spend the night in the fridge, made the buns in the day, let them stand out on the counter (under a towl) for a few hours, then I wet the surface with water and then they spent a bit over 20 minuets in a 200C oven with steam (I put boiling water in a pie tin underneath the pan I baked the buns on). They're just very generic, bland tasting buns meant to be a vessel for the pulled pork. Some rosemary or carrot or something would make them more interesting as buns.
Thanks! I'll have to try that. The last bread I tried to make was rock solid... actually made my kitchen aid run hot...
It would be a drive!Why JW need hugs? What I miss?
Well if you end up there will be able to trade chickens! Not that we can't already Alberta is not really that far... I do go that way a lot relatives and all.