October's Kitchen of the Month, Cathy of Bread Experience, challenged us all to make Sigteboller, or, Danish Salty Rye Rolls.
These were so good that I made them twice, although (ahem), I must confess that the first time around I didn't follow directions. Therefore, I had to make them again to see if there was any difference between the two batches. Only a minor difference in texture as far as I could determine. The second batch had a more open texture, like an English muffin.
Both were good, plain, toasted, or as a sandwich.
(The sandwich was an air-fried chicken thigh with pickled red onions and a sauce of garlic mayonnaise, honey, and chili crisp.)
Hope you decide to bake along with us this month.
Check out the other Bread Baking Babes:
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna
- Bread Experience - Cathy (Kitchen of the Month)
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
- Feeding My Enthusiasms – Elle
5 comments:
That sandwich sure does look good! That's one of the things I like about these rolls. They are versatile. Your crumb looks lovely.
Oh my gosh, that sammie looks and sounds totally amazing! What a great way to use the rolls. I think they will go great with stew this week as well.
Baked them twice! They are delicious, so not shocked. Love that your are perfect for sandwiches. Love your fillings, too.
We're supposed to read the directions??
Your Sigteboller look beautiful.
Lolol Directions!
They look lovely - and I want that sandwich.
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