- I had a reader tell me that she replaced the water with milk & the egg with a heaping tablespoon of fat-free Greek yogurt. Followed the rest of the recipe as written & had great results.
*Kneading the dough - This dough doesn’t require a lot of kneading, however, when making bread the kneading is what creates the gluten in the dough that makes bread light and fluffy – so it does help if you want these to be fluffier.
Ideal temp for proofing the yeast is 95-105 degrees. I have seen it noted as high as 115-125 degrees, but for me this has been hit or miss with the yeast dying at times. Try to stick between 95-105.
I found that the mixing process in the stand mixer was enough to create the right amount of gluten, while some people in different elevations or climates might require a bit more to get the same result. In this case - you will need to knead the dough on a lightly floured surface for about 5 minutes.
