!Soft and fluffy with a cream cheese glaze, these will change your life.
No kneading, no stand mixer, no overnight rise.
Youre welcome / Im sorry….
Im apologising for sharing these for a number of reasons.
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Im sorry to all those trying to be healthy.
(Me, me!)
Im sorry to everyone trying to cut down of their carb intake.
(Me, me!
)Im sorry to everyone who makes these once and are harassed to make them again and again…..
I actually wasnt sure if I would ever share this.
Theylookedcooked, but as soon as I bit into it, it was undeniably doughy.
Batches later… the answer was so simple.
I ran out of bread flour and used normal flour.
No-knead dough is more fragile than kneaded dough and bread flour makes buns slightly lighter and more tender.
Switch to plain / all purpose flour = slightly sturdier dough = sturdier (but still soft!)
buns = fully cooked through.
Same result every time couldnt tell the difference.
As for kneaded vs no knead dough heres the truth.
Kneaded dough makes a better bread.
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If that werent a fact, millions of bakeries around the world would be ditching their mixers.
The bread is slightly more tender and keeps slightly better.
But the operative word here isslightly.
Well your family and friends will think that.
it’s possible for you to just sit back and lap up the compliments!
Nagi x
PS You know full well these are not my Baby Hands.
These are my mothers hands.
She came round to be the hand model for the video.
Starring my mother Im the director/producer/cameraman/editor/screenwriter/runner/recipe developer.
Have you tried theSoft No Knead Dinner Rollsyet?
LIFE OF DOZER
You knew hed be down there, didnt you?
