In the meantime, I did get in the kitchen and make a different carb, although it's not from King Arthur.
As you can see...the bottom of the rolls looked just right. Just the correct amount of browning,
Here is her recipe which I followed to the letter. Perfection. Please click HERE to see Rita's original post
1 cup water
2 tablespoons butter softened
3 1/4 cups Bread flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter, melted (set aside)
Measure and place ingredients (except melted butter) in bread machine then select the Dough setting. This is not one you may use the delay setting as it contains egg. Then you'd get sick. No one wants that.
When dough cycle is complete (which takes 90 minutes) remove your dough and place on a lightly floured surface to rest 10 minutes. Remember to cover it.
Cover a large cookie sheet with parchment paper. Now divide dough into 15 equal pieces. Shape each piece into a ball.
(Here is where I am math challenged and actually ended up with about 9 pieces and had to steal dough from other fat rolls to make 15 pieces)
Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double.
Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
They were delicious. Too easy to eat too many. Really.
I am adding this to Heather's April roundup for the BYOB (Bake Your Own Bread).
Happy Baking and thanks to Rita!