If you’ve ever been to a Golden Corral or a school lunchroom, you know what I’m talking about. Yeast rolls: high, fluffy, doughy, buttery, lovely. Very filling and probably incredibly fattening. But how do you bake them? What do you use? How do you get that doughy, lovely, stretchy, pull-y, delicious texture?
Sam Chupp has written 1 entry about this goal
Yum. Yeast rolls.
4 years ago
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