I absolutely want to do this ASAP. A few questions please: 1) Is there a temperature for "cool" water/milk? Could it be milk straight from the refrigerator (if I am not using dry milk)? 2) Can it be regular milk, not skim? 3) If freezing rolls, add 20% yeast to the 2 1/2 teaspoons yeast in original recipe (so 2 1/2 tsp plus 20% more yeast)? Thank you!

• Reply