The Baker's Hotline January 13, 2017 at 2:00pm In reply to have a quick question - why milk in the dough, and not water? … by Denise (not verified) Denise, milk adds tenderness and aids in browning, but if you prefer to use water, you can certainly do that as well! Mollie@KAF Reply
January 13, 2017 at 2:00pm
In reply to have a quick question - why milk in the dough, and not water? … by Denise (not verified)