Nice butt and taters..the rolls look real good..how long on the mak? Did you just use a basic no knead recipe..I have a bunch of them, but I'm finding the I like the rye rolls the best. Pam .☆´¯`•.¸¸. ི♥ྀ.
Thanks Pam ...
8½ lb Ham (20-25 minutes/lb) at 325ºF. In the MAK for 3½ hours and rested under a foil tent for 30 minutes. The Scalloped Potatoes were in for 3 hours.
Yes, I used a basic No-Knead bread recipe. 3 cups flour, 1¾ tsp salt, ½ tsp rapid rise yeast, and 1½ cups water. (12-18 hours) I used 16 hours. Cut into 8 pieces, formed into a ball, placed on parchment paper for 2nd rising. Covered with flour sack towel for 1½-2 hours to proof. Preheated oven to 450ºF and then heated pizza stone for 30 minutes. Used egg yoke and water to wash the rolls, garnished with salt, and scored the dough with scissors. Slid the parchment paper on the baking stone and baked for 19 minutes (18-20) at 450ºF.