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[quote=Anonymous]I don't have it with me, but I think it's this one, only with all milk rather than milk and water (be sure to scald and cool the milk so the dough rises better, and bread flour helps, too): http://beckworldkitchen.blogspot.com/2006/03/richer-sweet-dough.html http://www.thekitchn.com/why-do-some-baking-recipes-call-for-scalded-milk-230665 And I will add that I care about how well the dough rises because sometimes one of the child guests will want familiar, comforting foods, and puffy white bread rolls hit the spot. :) [/quote]
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