Recipe 5: Better proofing, still too flat.
Better proofing and more oven spring helped. The flavor is still right, and the crumb had more air than I expected. The rolls are still too flat.
Bake it till' you make it
The sweetness is there. The airy middle is still a work in progress.
A little baking. A little experimenting.
Flour-dusted notes from my kitchenThe recipe journal
Every batch taught me something.
Read the batch notes
Recipe 4: The flavor finally clicked.
This batch tastes good. The sugar is just right, and the crust color is much better than the earlier 350°F bake.
Recipe 3: Sticky dough. Flat rolls.
I tried all-purpose flour throughout, thinking it might improve next-day tenderness. The dough was extremely sticky and difficult to hand-knead.
Recipe 2: The soft, fluffy one.
This is still the batch to beat. Milk, eggs, butter and tangzhong gave it a soft, fluffy, airy inside.