Episode 49: Pistachio Rolls
Jan 30, 2022
Written By High Gluttony
The precious pistachio is BACK!
This is one of our least favorites thus far, but possibly due to our own mistakes.
Type of yeast is important. Do not make assumptions on this.
We think Stella may have just added too much fat to this dough. It seemed heavy. but this also could have been due to a lack of rising due to the wrong yeast.
We love the trick of cutting dough with dental floss, although it is quite tricky if you have a hand covered in a rubber glove. (Gretchen had cut her finger.)
Enjoy Repisode 42!
Pistachio Buns Recipe - Serious Eats
Proof Your Bread Dough in the Microwave - TheKitchn
Cut Yeast Rising Time with a Microwave Oven - Spruce Eats
How to Freeze Yeast Bread Dough to Keep It Fresh - Spruce Eats
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee
High GluttonyPistachioPistachio RollsBakingBreakfastmake ahead