soft pull-apart roll experiment #1
i have to say i'm feeling a little smug about these. the shape is pretty easy to do (oven spring does most the heavy lifting), and even without milk/eggs/butter the crumb is silky and the crust is crispy but not hard. since i find i bake for vegans often i tend to avoid venturing beyond the basic bread components- flour, water yeast, salt, and time. adding a few tablespoons of some kind of fat does seem to soften things up- the crumb stales a little more slowly, and it sure does round out the flavor. i'll have to try another run with an egg and some milk and see what that does, then a pure vegan approach with some kind of nut milk and artificial eggs (though i consider those last two crap ingredients). If anybody's interested in a recipe I'll update this if asked.