As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here.
I’d never heard of rowies until I saw this recipe in Fast Breads, but as soon as I saw the recipe, I knew I had to try it. The concept is something like a croissant, but with fever folds, and with the dough cut so the butter leaks out during cooking.
These weren’t the prettiest buns I’ve ever made as the layers slipped and slid around, but they were interesting and buttery and soft and crunchy. And did I say buttery? They were most definitely at their best when they were still warm from the oven.
What Worked: Buttery buns? How bad can that be? One interesting here was that the dough is worked with the flat beater instead of the dough hook. I was skeptical, but it worked perfectly.
What Didn’t: The recipe warns that a lot of butter seeps out, and it sure does. The buns were literally frying in what was essentially browned butter. That’s not necessarily a bad thing, but there was a lot of butter left in the pan when I was done.
Suggested Tweaks: I might try this with a little less butter next time, and I might play around with the way they are formed to get a prettier effect.
Adapted from Fast Breads by Elinor Klivans. Copyright © 2010. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved