Category: <span>Baking journal</span>

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.

This batch tastes good. The sugar is just right, and the crust color is much better than the earlier 350°F bake.

I tried all-purpose flour throughout, thinking it might improve next-day tenderness. The dough was extremely sticky and difficult to hand-knead.

This is still the batch to beat. Milk, eggs, butter and tangzhong gave it a soft, fluffy, airy inside.