Try brushing the rolls with melted butter or milk after baking. Should stop a crisp crust formingHere they are. With some Gooseberry Jam I made yesterday.
Tasted nice, but came up a little crustier than I expected. My s-i-l in Irvine says there are regional variations though.
We enjoyed them for breakfast. Thank you for the recipe. View attachment 479604View attachment 479605
If I get bacon at the supermarket, I select the cheap offcuts. It tastes much better than the other crap they have on offer, the taste reminds me of times that have long since gone.
Resurrection of hanging judge jeffereys for that definitive guilty sentenceNo need...He'll have been dispatched by then. He's just signed his own warrant.
This is one hell of a mid-life crisis our esteemed friend is undertaking.
His excuse (and that's what it is) is akin to "Sorry officer...the cocaine must have been mixed in with that bag of opium and pot noodle meat I had up my arse".
This is a black cap job I'm afraid.
Nice trim on the chop fat. I was taught to do that years ago when bacon came with a rind, to stop it curling. For preference I prefer some burnt crispy bits on the B+S and a bit of greenery, but good presentation.
Quite the opposite, in fact. We have a steam oven, and if you use the steam feature, you get a nice crunchy crust. Obviously not what you want on rolls, but steam develops the crust.Would a baking tin, with a little water in it, in the bottom of the oven, keep your buns soft and fluffy ?
The butcher does that without even being asked. I love it.Nice trim on the chop fat. I was taught to do that years ago when bacon came with a rind, to stop it curling. For preference I prefer some burnt crispy bits on the B+S and a bit of greenery, but good presentation.