Hi Karen, I have not tried using barley malt syrup for my bread baking. After reading your post, I'm curious to see the difference between this and honey :D Zoe.
Hi Zoe, I'm not an expert, but I think the barley is less sweet, but a little richer in flavor. You make such preeeeetty rolls and breads.. I know I keep saying that but I am in awe.. I made a no knead bread this weekend and it came out looking like "the blob" lol.. I need a tutorial from you.. You are too kind. I'm sure it tasted good.
Once you slice it no one can tell that it was a blob. I've had a few blobs and "pancakes" myself. What gorgeous little rolls! I can think of all sorts of delicious things to eat them with :. Thank you! They are pretty tasty. I had never heard of them until someone posted the recipe on the Artisan Bread Bakers Facebook page.
Barley malt syrup is a new one on me. But these look so amazing that I'm tempted to try them when the weather cools down. Where can I find that syrup? Sometimes it can be near the honey, agave, and other liquid sweeteners. Also in Whole Foods or even health food stores. These are good! I am going to try your recipe this weekend. Looks great!!! But how do you cook the beef. I am from western NY Beef ' Barrel who have their own carving stations but do not have a clue what a home cook should use.
Any suggestions? I'm not an expert, but I'm thinking that this roast beef along with an au jus would be really good. Thanks Karen. The rolls came out perfect!! I used fillet mignon spelling!!! Thanks again. Beef brisket is another good choice Makes an awesome sandwich. Only one thing wrong with this recipe. You use egg wash egg yellows only mixed with a tad of milk and spread it on the top of the roll then sprinkle Coarse salt and carroway seeds on top.
