The Baker's Hotline

January 12, 2017 at 11:51am

In reply to by Nan (not verified)

Sure thing, Nan. We'd recommend using White Whole Wheat Flour because it has a higher protein content and will give these buns the structure they needs to stay together and rise well. You may need to add slightly more milk in order to hydrate the dough--try adding two teaspoons and letting the dough rest for 15 minutes after mixing before beginning to knead the dough. Happy baking! Kye@KAF
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