(What is RSS?)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?
 Decatur
|
Sam Chupp asks,
“How do I get the yeast rolls to rise right? What flour should I use?”
— 4 years ago |
|
Felicity87 wants to become a morning person.
get maried
visit all 50 states
move to London
procrastinate less
Paul Eccles wants to read a book
help others
make the world a better place
stay happy
create a chore schedule on chorebuster.net
Start exercising again
leave my city once a month, leave my country once a year
Practice yoga regularly
get over him
be free
get published
learn Russian
ask someone out
learn the thriller dance routine
