Durum WW Tangzhong Egg Ricotta Rolls
3APRI needed to make some nice soft buns for sandwiches and hopefully burgers if it ever stops raining. I’ve made a version of these several times and they never fail to disappoint.I really love the grains I’ve been getting from Barton Spring Mills and replaced the rye in the original formula with Rouge de Bordeaux freshly ground Whole Wheat. I’ve been doing 2 passes through