To use a fist to deflate risen yeast dough after the first rising.
This recipe makes three savory flat breads, but don't be surprised to see them all disappear from your dinner table!
These are such cute rolls and will impress your guests at your next dinner party. They have a wonderful whole wheat flavor.—Cindy Morris, Coyle, Oklahoma
"I started make these rolls in the 1960s because my children liked their meat or cheese separate from their bread," explains Ruthelaine Hoolsema of Grand Rapids, Michigan. "Sometimes I add poppy seeds or use rye flour instead of wheat flour and add caraway seeds."