Soft

Hoh, we’ve made progress, I managed to make delicious SOFT ‘nice buns’ yesterday. So soft, so delicious, still need a little bit of work, but veeeerrrrry close now.

I think the problem in the past has been a combination of bad yeast and a non-conducive environment.

This time, I used basically the same ingredients as I have been for the last 5 or so failed attempts that resulted in little rocks, but I mixed the dough in the breadmaker, and provided a very warm environment for rising.

They turned out to be yummy cheese and ham filled pockets with no evidence (no seam, no hole, no nothing) as to how it got inside!
  ¶ 9:41 AM