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So mine turned out really heavy and not super soft. :/ I used standard active dry yeast and not instant, so I proofed the yeast in warm milk for 7 min. Do you think that’s where I went wrong? Also, maybe over kneaded or baked possibly?
Hi, Tess! My best guess here is that you didn’t allow the buns to proof quite enough (or they over-proofed), which can result in denser buns. So sorry they didn’t work out for you!
Can I put this in the fridge rather than the freezer?
Hi, Joy! So sorry to miss this one in the mad pre-Thanksgiving rush! How did your rolls turn out? For future reference, if you want to put them in the fridge, I’d make the dough, let it rise, and then put the dough in the fridge for up to three days. When you’re ready to bake, remove the dough from the fridge, shape your rolls, and let them sit for about 30 minutes before baking (they won’t rise much, but the rest will help take the chill off). Hope that helps!
I am so excited because I haven’t made rolls that weren’t a little to heavy. They worked!!!I will keep this recipe for sure. Ready for Thanksgiving.
These were absolutely devoured by everyone! Recipe worked perfectly and I can’t wait to make them again. Will definitely be on my Thanksgiving table. Thank you!
I’d love to try making these but I don’t have a stand mixer. Can they be made by hand or with a hand mixer?
Hi, Laura! You can definitely knead these by hand! Know that the dough will be fairly tacky, so try to avoid adding too much extra flour as you knead. Enjoy!
These rolls sound wonderful and I do need a recipe to make ahead. I will make the dough on the single rise cycle on my Zojirushi bread maker and it will take no time at all! Thanks for a great recipe!
For the whole milk, can I use Lactaid instead of regular milk?
Hi, Janet! Yes, I think lactose-free milk would work just fine with this recipe. Enjoy!