This recipe did not used baking powder or baking soda so the only source of sodium was 1 1/4 tsp. of table salt. The question is whether the salt was used for flavor, retarding the rise or some combination of both. There was only one way to find out: make the recipe without the salt and keep a close eye on the rise. I needed to be ready to move to the next step whenever the dough was ready. Fortunately I always bake my bread a little ahead of time as opposed to trying to time it so it finishes right at meal time. This helped here because I could bake it when the dough was ready and not worry about when the meal was going to be ready. The dough rose a bit fast during its 60 minute rise time. I pulled it at the 50 minute mark, turned it out and formed the buns. After 50 minutes of the second rise time they were soft and puffy and had actually begun to merge together a bit on the sheet pan. I had fired up the Egg a bit early and had it being controlled by a Cyber Que WiFi. This way I didn’t have to keep a close eye on it and I knew when I was ready the Egg would be dialed in to my target temperature. A pit controller makes the Egg like an outdoor oven that is almost as easy to use as your indoor oven.
- I used Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.
- I kept a close eye on the rise times and had my Egg pre-heated a bit early so I could bake whenever the dough had risen sufficiently.
- I shortened the first rise time from 60 minutes to 50 minutes because at 50 minutes the dough had already doubled in volume.
- I shortened the second rise time by 10 minutes as well because the rolls were puffy and had begun to merge together on the sheet pan.
The buns had nice onion and butter flavor and a light texture. It seems the Mrs Dash Table Blend did an adequate job of seasoning the bread. and my keeping a close eye on the rise helped with the texture. The dough had definitely NOT over risen and collapsed, so I was definitely in the ball park. The texture of the bread was fairly light and I had no complaints, but I had nothing to compare it to. All I know is I was happy with the texture and only one leftover told me my guests were happy too.