I was back in the bakery this morning.
Driven to try out a new recipe from Maggie Zhu at the Omnivore's Cookbook.
I don't know now how I came to her site but it's a master class in Chinese cooking.
But you might not think that white bread rolls are Chinese.
And Ms. Zhu, though a native of Beijing, admits she grew to love them when she spent some years in Japan.
So here's my first experiment with her recipe for Easy Milk Bread Rolls.
She says they should cool for two hours before eating.
As I commented on her website, "Ain't gonna happen!"
