The basic recipe I follow is: (Makes 10 bread buns)
AP Flour-4 C
Warm Water-1/2 C
Stir yeast and sugar in lukewarm water and set aside until it froths. Add this mixture to flour and add the remaining ingredients and knead to a smooth dough. Cover and let it rise until it doubles in volume. Punch the dough and separate into rolls and arrange ina greased tray and let rise again. Bake ina 200 degree C for 15 minutes. Brush the surface with egg white before baking.
I made butterscotch buns and cheese and garlic buns.
For the butterscotch buns
Use the above recipe and add 1 C of butterscotch chips after the first rise. When you roll them into balls the chips merge with the dough. Before baking sprinkle some brown sugar and opt out the egg wash.
The resultant buns were tender sweet butterscotch rolls. Most of the chips had melted but it was great to bite into the sweet thick crust and then into the bits of butterscotch melted crumb. They tend to get soggy so not ideally do not store them.. But it does not last much before you think of storing it..It gets over by the time they are still resting on the rack to cool.
A few days later after I made the sweet version, this time around I made savoury ones and what could be better than a cheese and garlic flavour. I love garlic bread and so the choice of the flavour.
I followed the basic recipe.
The resultant was a tender crumb. I would add more cheese and more garlic because both were faint on the crumb although the cheesy crust was great. Perhaps herbs in the dough would have added more flavour too but personally I loved the cheesy garlic ones to the butterscotch ones.
Both the above are off to grace the BBA #28 held right here at this very space and are yeast spotted too!
The response to BBA#28 has been very very good and the round up is sure going to be an interesting one. Have you sent in your entries as yet? If not, please do because there are a few days to go until the deadline.