Ribeye “Diane”
Prep Time:
24 mins
Serves:
4-6
This recipe is adapted from The Bread Bible, by Rose Levy Beranbaum, a book my mother painstakingly edited. This recipe yields a tasty little roll that just belongs anywhere on your table. I sometimes have tow with a little cheese and decide to save them all for litle sandwiches.I also love to drizzle tehm with garlic oil or roasted garlic cloves mashed with soft buter and salt…
Dough base:
1 cup (156 g) bread flour plus extra
¼ cup (36 g) whole wheat flour
⅜ teaspoom (1.25 g) instant yeast
1 ¼ teaspooons (9 g) honey
1-⅓ cups (322 g) water, at room temperature
Flour mixture:
1 ¾ cups plus 2 tablespoons (292 g) bread flour
½ teaspoon instant yeast
1-½ teaspoons kosher salt
Flaky sea salt
½ stick unsalted butter, cubed
Yield: 12-14 2-by-2 inch buns
Price: $35.00
Prep Time: 24 mins
Serves: 4-6
Prep Time: Serves: 9in Pie
Prep Time: 24 mins
Serves: 2-3