PJ Hamel, post author

April 1, 2018 at 7:43pm

All good advice, Cecilia; you sound like a seasoned soft-roll baker, especially being able to gauge the amount of flour to add by sight and feel. Excellent advice about not over-baking, too; I like to under-bake my soft rolls just a tad, since they do continue to firm up just a bit as they cool. Thanks for sharing here — PJH@KAF
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