I made this twice in the past two days. The first time, I forgot about the milk mixture for a second and it boiled over! I still used it. Let the dough proof in an oiled bowl for a few hours, covered in a warm place. I was worried, because I could still see little specks of yeast in the dough. Didn't rise super high. I then shaped into balls and proofed again until it rose a bit more then baked. They were heavenly!!! I served them with tuna burgers from this site. Soooo fluffy, and soo delicious! The second time, I kept an eye on the milk and did the rest exactly the same as the first time. Still see specks of yeast, did not bake yet, but can tell they will be just fine, and as delicious as yesterday. I will try to proof the yeast in the milk mixture next time before adding the flour, even though after baking no more trace of yeast. Perfect buns!!!!!(PS: ONE PACKAGE OF YEAST= 2 1/2 TSP ;) )LOVE THEM!!!!
Was this review helpful?
[
YES
]
1 user found this review helpful