October’s Kitchen of the Month, Cathy of Bread Experience, challenged us all to make Sigteboller, or, Danish Salty Rye Rolls.
These have been so good that I made them twice, though (ahem), I have to confess that the primary time round I did not comply with instructions. Subsequently, I needed to make them once more to see if there was any distinction between the 2 batches. Solely a minor distinction in texture so far as I may decide. The second batch had a extra open texture, like an English muffin.
Each have been good, plain, toasted, or as a sandwich.
(The sandwich was an air-fried hen thigh with pickled pink onions and a sauce of garlic mayonnaise, honey, and chili crisp.)
Hope you resolve to bake together with us this month.
Try the opposite Bread Baking
Babes:
