{"id":29300,"date":"2013-05-25T22:33:41","date_gmt":"2013-05-26T02:33:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=29300"},"modified":"2013-05-25T22:59:46","modified_gmt":"2013-05-26T02:59:46","slug":"artisan-rolls%e5%85%a8%e7%b2%92%e7%b2%89%e5%85%a5%e3%82%8a%e7%94%b0%e8%88%8e%e9%a2%a8%e3%83%ad%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=29300&lang=en","title":{"rendered":"Artisan Rolls
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\"47\"<\/a><\/p>\n

Artisan Rolls<\/strong><\/p>\n

Using my usual recipe, “Boule”, from my favorite bread book, “Artisan Bread in Five Minutes a Day”, I made these rolls this morning. I divided the dough that usually makes a large loaf into seven small rolls.I baked them for 20 minutes and they were perfect! This time I also replaced about one third of the all-purpose flour with whole wheat flour.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"50\"<\/a> \"51\"<\/a><\/p>\n

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\"46\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Artisan Rolls Using my usual recipe, “Boule”, from my favorite bread book, “Artisan Bread in Five Minutes a Day”, I made these rolls this morning. I divided the dough that usually makes a large loaf into seven small rolls.I baked them for 20 minutes and they were perfect! This time I also replaced about one […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-29300","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29300"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29300\/revisions"}],"predecessor-version":[{"id":29319,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29300\/revisions\/29319"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}