I made these yesterday and was sadly defeated ... but did it again today and redeemed myself! I realized two things the first go around. 1. Make sure the milk, butter, water mixture is the right temp. If its even slightly too hot it will kill the yeast. 2. Let is rise longer.
The first time I used rapid rise yeast and the second time I used active yeast with 2 rises. I prefer using active yeast because I just think it always works better for me and is worth the extra rise time. I proofed the yeast in the half cup of warm water (instead of adding it to the milk and butter) and 1tbl of sugar. Taking into account I used 1 tbls of sugar for proofing, I only used 1tbl then in the recipe. I did two rises and it was perfect.
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I made these yesterday and was sadly defeated ... but did it again today and redeemed myself!...