Review Bialys (savoury buns) ITM2 page 218

[judydawn]

I started this recipe as soon as I got up this morning, maybe in hindsight I should have woken up properly first. I made 2 batches of this dough - if only I had read the recipe carefully.  I thought it was unusual to be using cold water and milk to mix with the yeast, butter, sugar and flour.  I didn't see the step before adding the flour & kneading commenced -  I was supposed to mix the first lot (without the flour and salt) together for 3 minutes on 37^o then add the flour but mine was already in there and I just kneaded it for the 2 minutes stated.  I had also put the salt in before the flour and was worried it would interact with the yeast and not allow it to rise properly.

Anyway, I pressed on and eventually my dough rose in about 1.5 hours (thank goodness it was a warm day here) and the first batch of rolls made it to the oven.  They looked good but were a little heavy. That may be because of my mistake though.

With the second batch of dough, believe it or not I did the same thing again apart from not allowing the salt to touch the yeast.  I decided to make scrolls as I had heaps of the savoury topping left over.  I also gave the scrolls a 10 minute second rise. This seemed to make all the difference and these were my preferred batch.

This recipe is by Helene of Superkitchenmachine fame, sorry Helene - I sure got myself in a pickle with this one and I'm sure others will have more success than I did.

[cookie1]

It all turned out well in the end Judy. 

[judydawn]

Eventually Cookie but I cannot believe what a klutz I was

[Cornish Cream]

They look good Judy With doing a double batch are you going to feed friends and neighbours

[achookwoman]

Judy,  look pretty good to me.

[judydawn]

No, they're all in the freezer now CC - I'll get through them.  Because they are flavourful with the savoury filling, I had a couple for tea with just butter and they were nice.

[Halex]

They look good JD, the kids would like them

[Wonder]

They look great Judy. What is the savoury filling?

[judydawn]

Onion is cooked in the TM bowl then parmesan is added when it cools down Wonder.  Top gets sprinkled with poppy seeds although I used sesame seeds.

[cookie1]

This recipe alone may be enough to make me buy the book. I will wait and see if I win it first.

[Bedlam]

Yum, making me hungry JD.

[cecilia]

Seriously yummy bagel-like buns.  Thermomix consultants in the south of Tasmania got to sample these the other day at a meeting.  Fiona Hoskin demonstrated them for us:  

[Kimmyh]

They look delicious Cecilia.

[judydawn]

Jo nz came up with a great idea for stale rolls or buns - slice thinly and dry out in a 120-130^oC oven for tasty bread crisps to just nibble on or to serve with dips.  I used the remaining 4 Bialys to make these tasty little morsels.

[cookie1]

Judy I can imagine that they would have a lovely flavour. I loved Jo's idea. Much nicer than plain bread.