This recipe is officially called "30 Minute Rolls," but as bad as I am at math, I can certainly add that this takes a little longer than that. However, they are still really quick, so they got this new name! : )
The original recipe used water; we changed that to milk for a better taste. Watch the temperature of the milk so it works well with the yeast. I also use a big GLASS casserole dish instead of a regular baking sheet since those make the bottoms browner than I like. Any tips for that??
This is officially my 2nd sneak peek -- time to go post the kit...
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