These rolls are life. To those with issues with yeast: proofing is just to make sure your yeast aren't dead. If they don't foam like crazy when proofing it will still be fine, there is sugar in the dough. As long as your milk temperature is 95-100, you will be fine. It is such a small volume of milk that I just put it in a bowl on a turned off burner until it is warm. The tangzhong definitely takes more than 2 minutes.
I went through two tries on blooming the yeast following the recipe directions. After the first fail, I temped the milk. Fail number two. Third try, I decided to go with what I know. Put the milk in a glass bowl, heated it in the microwave, temped it again, then sprinkled the yeast on the top of the milk and added a pinch of sugar. Voila! Yeast foamed beautifully! Moral of the story. Don't try blooming the yeast in the sauce pan! The rest was a piece of cake.
I have made these a bunch and they are so good!!
I made these for Thanksgiving last year and my Grandma still calls me to this day complimenting me about it
DishntheKitchen 😍
Made these for thanksgiving, they were very popular
GIMME SOME NOW ! THANKS !
😲
chicasjazmin you should make these
These will haunt my dreams tonight. Salivating.
Mother of... yum!
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I made these for thanksgiving!
I made them for Thanksgiving dinner and making them again today for Christmas dinner! They’re amazing!
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