After giving up on sour dough I decided to turn my attention to the finish of the breads. Normally for my French and Italian breads, I have had no finish. I would simply give the bread a steam bath to crunch it up a bit.For the boys family birthday party I made some fresh rolls for the beef that Nana R. made. Chef Logan helped me out with this batch. He enjoyed smacking the dough around and singing "Dough dough dough dough-dough-dough" (from The Wiggles.)
This recipe was a classic Italian that contained plenty of fat (butter and milk) which makes for a softer bread. Very suitable for sandwiches After shaping the dough balls for the rolls I gave the dough a egg wash bath. As you can see after baking this made for a much shinier smootherfinish.
