I’ll cut to the chase here:  TASTE – very good.  LOOKS – what the?!

In my latest entry to the BBA, I baked Peter Reinhart’s kaiser rolls from The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread.  My thoughts on the recipe are that it produces tasty rolls, especially if you sprinkle them with sesame seeds, but the texture is not as soft and fluffy as those that are commercially available.  And the shaping instructions are uncharacteristically poor.

Like most of the recipes in the book, you make a preferment that you refrigerate overnight, then use the next day to make the rolls.  No problem there.  When it came to actually using the kaiser roll cutter, however, Reinhart’s instructions, such as they are, do not result in the characteristic kaiser roll pattern.  Another failing:  the picture in the book shows glossy

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, well-shaped rolls.  Well, you can’t get that glossy look without using an egg wash (which I did), but that does not show up anywhere in the instructions that I could see.

So, while the recipe is very good, you are going to have to look elsewhere for better shaping and baking instructions.  I have to say that this is my first big disappointment in the book; in other instances, poor visual results were the consequence of my learning a technique.  In this case, the instructions for using the kaiser roll cutter just weren’t there.

And, as always, you can see what everyone is making this week at our Flickr group , on Twitter (#BBA), or check out the challenge page. To see what others have made in their kitchens this week, be sure to check out Susan’s weekly YeastSpotting!

Golden Pull-Apart Butter Buns. Don’t those sound fantastic?  They didn’t turn out quite like I had hoped

, but I’m willing to give them another try.  The good:  the flavor was great, and my husband liked them.  The bad:  I didn’t get the flaky

, pull apart texture that I was looking for – these turned out to be more dense and doughy than in the King Arthur Flour photo.  I did par bake the rolls, meaning that I baked them until they set but did not brown, set them aside, then finished baking them off just before serving dinner.  Next time, I’ll bake them all the way through and see if I get different results.  If anyone has any ideas why I didn’t get fluffy rolls, drop me a comment.  In the meantime, I’m sending this over to Susan at Wild Yeast blog for her weekly YeastSpotting roundup.

At least my husband and I think that the cinnamon rolls from the Bread Baker’s Apprentice are incredible.

No, my husband said that THESE WERE BETTER THAN CINNABON.  Pause for a moment, and let that sink in.  If my husband, the Honorable Master Chow, weren’t so disciplined, Cinnabon would be a major food group.

I’m lagging a bit behind in my baking/cooking/challenges because of an illness in the family, so I’m coming up for some air.  The good news:  it isn’t cancer that a close relative is suffering from, but it is still pretty serious, and when you’re almost 80, you just don’t bounce back like you used to do.  And baking seems to be my stress reliever.  My brain is happy, the scale . . . not so much.

The Bread Baker’s Apprentice Challenge (BBA) is the idea of Nicole at Pinch My Salt.  You can see what we’re baking this week at our Flickr group, on Twitter (#BBA), or check out the challenge page.  For those of you who don’t know about it, we are baking everything in Peter Reinhart’s book, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. I must say that when Peter Reinhart claimed that these were BETTER than Cinnabon, I was skeptical.  Peter, I should not have doubted you – they are better.  No commercial aftertaste, and delighfully fluffy.

What changes did I make?  Not many.  I used buttermilk, and Kirkland brand cinnamon (Costco).  Because that is not as strong as Penzey’s Vietnamese cinnamon, I increased the amount to 2 Tbsp, and added a dash of allspice for good measure.  Unlike a lot of other cinnamon bun recipes, Reinhart does not call for extra butter as a foundation for the cinnamon mixture, making for a decidedly less greasy bun.  The recipe for the White Fondant Glaze makes way too much glaze, so next time I will cut that in half, which will provide a generous amount for the rolls.  I used 1/2 tsp. orange oil (not extract) for the glaze, and it worked out really well.  Really, really well, since we polished off all of the buns between the two of us.

Be sure to check out Susan’s weekly YeastSpotting roundup, to see what bread bakers all over the world are making!  This week, Nick at Macheesmo will be hosting for Susan, so head on over there.