My results were kind of like Mrs. Chiu's. They made lovely chewy holey big and tall rolls. No holes. BUT- I had made some changes, so it's probably that, and not your recipe. I used my sourdough starter in the place of the original sponge. I used bread flour with some vital wheat gluten. (don't have any Sir Lancelot- YET) I added some high-maize so the bagel would fit on my plan. I did't have the malt powder, so I added some barley malt syrup instead. I don't have the right steaming set-up, so I used a pizza mesh over a frying pan of boiling water, with a large mixing bowl over the top as a lid. Good idea above about the electric skillet. The modifications yielded great chewy, holey, crusty rolls. (The center holes were obliterated when I baked them in the oven) BUT, wow they were good, they'd be great for sandwiches. I will go back and perfect my bagel-baking, but I'll still make these rolls again (next time on purpose!) Thanks for the recipe Cindy Great job with improvising. You will not be held back by not having just the right ingredients, will you? Elisabeth @ KAF

• Reply