MUCH fluffier, bigger grain. Very, very soft.

Yes, much taller

Buttery (as in I painted them with butter)

looking good too

[reposting in proper thread order]

"now" was actually 10 minutes ago, _this_ is now. and they've grown into each other like they are supposed to but didn't last time

this is good

10 minutes later, going into the oven now

hrmmmmmm

well

I'll give them 10 more minutes. they have risen. i just don't think they've risen enough to make me happy.

maybe they'll puff up more in the oven.

I'd consider even more time but then they'd be late for #monsterdon and that can't happen

much less rolling, let’s see how these rise given a full hour.

(this is a half recipe, like last time.)

They are less flat, I think. I mean, they should be, I didn’t roll them much at all.

bigger!

And down for the first long nap. Let’s not over-roll the result this time!

@SnoopJ These do open so you can add fillings after baking, so

well, they do taste good. but they really didn’t expand like I expected. maybe more time in the second rise - I did 45 minutes but it says 45 minutes to an hour.

still, they taste fine and are ready in time for #Monsterdon and that’s the most important part.

I’m calling it

have some butter, rollscrow!

prettier but too short

hmmm

few more minutes? maybe?

not as tall as they should be not by a dang sight

glass trays do make things take longer

whelp those are definitely poofed - into the oven with you!

oh btw i went biking during the ride and this is how much time was left on the counter when I made it back

(that’s seconds)

‘KAY

honestly feels more like making ravoli

anyway these rise for 45 minutes now

this is so weird

well it did expand and that’s about the intended amount

a strange dough. no water, all milk and egg and butter, so very… oily? fatty? and AN HOUR AND A HALF HOUR of rise time, madness.

apparently it will pretty much just sit there like a lump for the entire first hour before starting to really rise.