Fantastic dough, easy to work with and very smoothly textured. Scalding the milk first certainly helps keep the dough from being sticky, however, it also could make it easy to kill the yeast if it does not cool properly. I too used my bread machine which made this so much easier. I also substituted higher gluten flour for the all-purpose flour, as I would in any roll/bread application. The topping is different, but delicious on these delicately flavored rolls.
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Fantastic dough, easy to work with and very smoothly textured. Scalding the milk first...