My first attempt at this bread was a flop. The bread flattened into a funky disk and I was way bummed. My mistake was probably halving the recipe. This time, I used a slightly different recipe and made the whole thing. The leftover batter lasts in the fridge for a week. I used my mini muffin tin, and filled each tin about 2/3-3/4 of the way. They puffed like crazy! The crust was a little crunchier than the famous cheese rolls, but that might have been because I put the mini muffin tin on my hot baking stone. The inside was chewy and delicious.
February 2, 2012