But the 6 month therapy was much pain . Now it's as good as new . years later Thank God !
It made it up to about 40°F yesterday, it was 0°F when I got up at 7:30 this morning. I'm sure it was colder when DW left for work. All of 10°F now, wind still blowing.
That must be why they say "This is going to hurt me more than it is going to hurt you"
Recipe please
Good morning folks
Good morning DMC, have a great day
X2
Jae, I love them but have never found a recipe for them.
Good thing I had another batch in the oven. 
Hi Sue. My work day is done so it’s all good! How about you?Good afternoon IMhow's your day so far ?
Good afternoon
Hi everyone
Hi you all !
https://tiffinandteaofficial.com/milk-buns/#wprm-recipe-container-11769
This is the one I used. I had to look on other versions to find out what state the butter needed to be in as it doesn't say, but it needs to be melted (which is what I'd assumed but I wanted to be sure). Other recipes skip the tangzhoug stage (but it's so easy I don't see the reason to), or use powdered milk (not helpful when you have liquid milk to use up). So I stuck with the first recipe I'd found.
My DD got up this morning and asked if there were any yummy buns left, or had I eaten them all.
I'm going to try them in a square tin next time as covering them for their second rise is too tricky on a flat baking sheet as they want to stick to whatever you cover them with. I also tried just egg yolk with a splash of milk for the egg wash and I think they are more shiny than when I used the whole egg.
@swampfox440 Breadtopia has a very good method for making one from scratch:Ron I never did find that starter I got off you. I used it to make English muffins and lost after that . Never know I might run across it in the future !
We kinda ate them already.
Next time I promise (I suspect they'll be a staple in this house now).
It wasn’t bad but that’s about all I can sayHi IM, hope you had a good day at work!
Hi Mark, nice to see you
Share a picture with us when the rolls are done Jae!
Thanks Jae!https://tiffinandteaofficial.com/milk-buns/#wprm-recipe-container-11769
This is the one I used. I had to look on other versions to find out what state the butter needed to be in as it doesn't say, but it needs to be melted (which is what I'd assumed but I wanted to be sure). Other recipes skip the tangzhoug stage (but it's so easy I don't see the reason to), or use powdered milk (not helpful when you have liquid milk to use up). So I stuck with the first recipe I'd found.
My DD got up this morning and asked if there were any yummy buns left, or had I eaten them all.
I'm going to try them in a square tin next time as covering them for their second rise is too tricky on a flat baking sheet as they want to stick to whatever you cover them with. I also tried just egg yolk with a splash of milk for the egg wash and I think they are more shiny than when I used the whole egg.
