Comments on: Ham and Cheese Buns

By: Alice Nojey

Alice Nojey — Fri, 04 Jan 2013 08:51:59 +0000

Thanks so much for this recipe, I’ll definitely give it a try. Great that the measurements are using the metric system too :) Thanks!!

By: Crickkette

Crickkette — Mon, 26 Nov 2012 21:57:48 +0000

This recipe looks and sounds delicious! I know you have added a conversion chart for this recipe, but is there any way you could convert it for the rest of us that don’t use metric? I noticed that you used both standard and metric in some of your other recipes. I would love it if you could do that for this particular recipe, if you don’t mind.
Thank you Rasa, and keep doing what you’re doing…………it works! :-)

By: Tracia

Tracia — Tue, 29 May 2012 09:40:44 +0000

May I know how the bun looks like from the side angle? All the three pictures are taken from the same angle(front). Thank you.

By: Kayelle

Kayelle — Tue, 24 Apr 2012 20:10:59 +0000

When proofing the overnight sponge dough, will it increase in size? How much increment should we expect?

By: irma

irma — Fri, 20 Jan 2012 18:27:42 +0000

you should try 550 or higher number flour.

By: pax

pax — Tue, 15 Nov 2011 20:10:51 +0000

this looks absolutely yummylicious is should say. I should try this soon as I can. By the way, is wheat pastry flour hig in protein? I’ve used it in some doughs and worked pretty good. Just wondering if I could use it with this recipe

By: siewloon

siewloon — Sun, 13 Nov 2011 15:28:03 +0000

I use Dry Yeast.

By: Rasa Malaysia

Rasa Malaysia — Sun, 13 Nov 2011 05:59:27 +0000

The the Overnight Sponge Dough is in the recipe.

By: tangent

tangent — Sun, 13 Nov 2011 04:44:07 +0000

how can we make the Overnight Sponge Dough?

By: Armi Ricketts

Armi Ricketts — Thu, 10 Nov 2011 18:17:02 +0000

It will be good for holidays…yummy.