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Old 02-17-2013, 01:36 PM   #11
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Linda, I've found that yeast doughs with milk in them are lighter. Here's a link to one I've used in my bread machine, but I also have made it by hand with a regular mixer and method.

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Old 02-19-2013, 05:05 AM   #12
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The rolls turned out pretty well....I didn't take time for the second 2-hour rise - just went a little over an hour - but they were lighter than my usual batches. Thanks for your help.

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Old 06-03-2013, 10:09 AM   #13
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Yes, what I found out was that by using milk and also throwing in an egg, you end up with some gorgeous, soft buns. If you like, you may also add some sesame seeds in the dough. For the surface, if you add sesame or poppy seeds you need to previously brush the dough with some egg wash, otherwise the seeds will easily fall off, making a mess.
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Old 06-03-2013, 12:52 PM   #14
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Originally Posted by Sabriana View Post
Yes, what I found out was that by using milk and also throwing in an egg, you end up with some gorgeous, soft buns. ...

Interesting, I found it to be completely the opposite. Go figure.

You are what you eat.
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bread, yeast

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