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: