So, putting together a bunch of techniques from your site for soft moist rolls: tangzhong, letting flour soak up liquid, and freeze ahead, I have cobbled together the following for the soft white dinner rolls recipe: Water, salt, sugar, milk scalded, adding some flour to create tangzhong, stirring in butter to melt in tangzhong. Adding warm slurry to flour/ potato flakes. I let this sit for 20 min or until cool/ room temp. I stir in dry yeast ( including the 20% increase). Knead until smooth. Form rolls quickly. Freeze. We shall see. Any thoughts?

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