Follow-up to my previous comment - I've revisited these buns and realized that my expectations were a bit off from the get-go. While my first batch did not have the deep sour dough flavor I had hoped it would, I realize that there are things I can do to help increase that characteristic (thank you KA!). I also think that these buns are excellent vehicles for finger sandwiches as they cut nicely without cutting all the way through and their buttery richness goes very well with black forest ham or salami with or without a nice slice of cheese. I even think topping the buns off with sesame seeds before hitting the oven or flaky French sea salt after they come out will be very nice as well. I've added them to my proven recipes and look forward to exploring various ways to enhance and use them. Thanks again!

• Reply