They worked, Kind of. I made my dough a little on the wet side, so the rolls look less than gorgeous, but they do eat very well.

I made a standard 500g flour dough –  with fresh yeast, olive oil, salt and black pepper; adding 1tsp each of brown and black mustard seeds, plus chopped fresh sage and some reconstituted dried onions. For the liquid, I used the drained liquid from the onions. 8 rolls of approx 120g dough each. Baked for 25 minutes at 200°C.

Published by Scattered Thinker

The Scattered Thinker is somewhat past her prime, but not yet in any danger of giving up. In the Inter-world, she is often known as plumbum, or sometimes as ulygan. In the Real Life, she goes by the name of Beth. Beth is a roamer. She lives in a motorhome and has a backup static caravan that serves as a bolthole if needed. Bricks and mortar are very much a thing of the past. Contact Beth if you would like to correspond with paper and pen.