Well, as usual, experience is the best teacher with me. I made up my dough, let it raise, knocked it down and divided it into 2 oz portions, rolled ups some 6" long hot dog buns and a mess of hamburger buns, then let them proof while I went to the store. Upon my return, I was thrilled at how nicely they looked..nice and fluffy, smooth on the tops, nicely touching each other in the pan. Then came the disaster... I failed to grease the plastic wrap that I used to cover everything.
That Saran Wrap was stuck to the top of every single hamburger bun and hot dog roll. No matter how gingerly i tried, it was not releasing its death grip on the dough, and every roll collapsed as I tried to salvage as much dough as possible.
I poured a glass of wine (for medicinal purposes only) and let the remnants attempt to raise for another 30 minutes, but the damage was already done, and was not reversible since everything was sitting on a nice bed of corn meal.
So, I just popped them in the oven and watched to see what would happen. As they were ready to come out, my son walked in the door with 'hungry' in his eyes. Out they came and he asked "why did you make bread sticks?
" Following a quick explanation, he said to grab a stick of butter and coat the tops while they're hot. He then followed behind me with garlic powder and Parmesan cheese. He then grabbed some leftover homemade spaghetti sauce from the fridge, heated it in the nuke, and pronounced my disaster to be fine bread sticks for dipping!
The hamburger buns, on the other hand, did not fare so well. I lost my cool trying to remove the Saran wrap, and just chucked the last four dough forms. What the balance of the dough turned into were "seasoned bread discs" to be used sometime down the road to sop up something runny like eggs or stew or something.
All I can say is " I darn sure won't do THAT
again!" LOL At least it's all edible.
I really believe we need to laugh at ourselves. Life's to short to take it seriously. Back to the KA mixer.