Super Tasty Rolls , The blend of ingredients is spot on, and the final dish looks absolutely mouthwatering. Thanks for sharing this authentic recipe it's a perfect way to bring the taste to my kitchen .
I have just followed your recipe to a "T" and I am now waiting for them to rise, you didnt mention to warm the milk and water so I didnt. There is more yeast in these than I have ever used so hopefully they will turn out just like yours. I am in Australia, very hot here just now and of course ingredients do different things in different climates, we shall see. I will let you know how mine turn out, thanks for sharing !!
Overall the rising time should increase slightly based on your ambient temperature. if you are at 30C + it should be quite fast at 45 minutes or so for the first rise. Please do let me know how it turns out.
@@HeritageBakingHub they turned out just fine, we enjoyed one for lunch with some ham and mustard on, delish !! thanks again...they looked just like yours....
Hey there! This recipe is a modernized take on one from the late 1800s. The original calls for a cube of yeast (45-60g), but yeast production has come a long way since then. Today’s yeast is about 2 to 3 times stronger, so adjustments are needed to achieve the same results.
Super Tasty Rolls , The blend of ingredients is spot on, and the final dish looks absolutely mouthwatering. Thanks for sharing this authentic recipe it's a perfect way to bring the taste to my kitchen .
I have just followed your recipe to a "T" and I am now waiting for them to rise, you didnt mention to warm the milk and water so I didnt. There is more yeast in these than I have ever used so hopefully they will turn out just like yours. I am in Australia, very hot here just now and of course ingredients do different things in different climates, we shall see. I will let you know how mine turn out, thanks for sharing !!
Overall the rising time should increase slightly based on your ambient temperature. if you are at 30C + it should be quite fast at 45 minutes or so for the first rise. Please do let me know how it turns out.
@@HeritageBakingHub they turned out just fine, we enjoyed one for lunch with some ham and mustard on, delish !! thanks again...they looked just like yours....
@ Glad to hear it!
How did they come out with all that yeast
Hey there! This recipe is a modernized take on one from the late 1800s. The original calls for a cube of yeast (45-60g), but yeast production has come a long way since then. Today’s yeast is about 2 to 3 times stronger, so adjustments are needed to achieve the same results.