Just followed my typical recipe but let my 4 year old add sprinkles during some S&Fs.
150g Starter
500g bread flour
340g water
10g salt
Bulk fermented for 8 hours, shaped and put in fridge to cold proof for 14 hours. Baked at 450 for 20 mins covered, 35 mins uncovered. Let cool for 3 hours.
The sprinkles added a little sweetness and it tastes like Texas Roadhouse rolls!
by breezecat00