Recipe is sparse on details uses unusual/ overkill? combo of leaveners buttermilk beer AND yeast — seems to be no knead — calls for one rise to triple volume
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Meant to write Aska ( Brooklyn) for cookbook reference
I went ahead ( thus answering my own question) -- using the Emile Henry crown roll baker -- and following the baking advice associated with this . Turned out well thank goodness . The Aska rolls have an almost sconelike texture, probably owing to the butterfat and buttermilk, while still remaining breadlike. Worth a try for anyone who shares my curiosity about this restaurants baking recipes.