My cinnamon rolls were always great the first day; but you know the rest of that story. Then I tried your "soft" rolls with the tangzhong … still great by fourth day and the second half still good after frozen for two weeks. Fast forward to my gluten free granddaughter. I've been baking bread for her since her mother's store bought was so … store bought. Incorporated the tangzhong and it made an even better loaf. Won't say it's better thank my potato bread; but she loves it. Don'tknow if that will work in every case; but try it.

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