Here is my second take on rewriting the family's cinnamon roll recipe. This time I changed out the butter/milk combination that required both heating and cooling for a much easier milk powder and water combination. Milk powder is great in bread doughs because it's easy to add, doesn't require tricky heating, is cheap as chips and lasts forever in the pantry.
Posted by jherr at December 4, 2007 09:26 AMThanks for signing in, . Now you can comment. (sign out)
(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)