Water Roux Buns

Highly encouraged by my successful Water Roux Bread, I eagerly repeated the recipe, but this time I made buns.  You know those familiar buns we get from the bakeries with creative and amusing names in our neighbourhoods?  That is my goal.

Well, it doesn't quite look as attractive and as professional as those in the bakeries, but I think I'm getting there (I hope).  I reckon for smaller pieces of bread, the temperature needs to be dropped 10*C to 170*C.  And I probably should not be lazy and give the bread an egg wash before it bakes.

There'll be more water roux.  It's the best thing since baking powder  :)


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