![Picture](/uploads/1/6/4/6/16460548/2093279.jpg)
I was interesting to learn about the modified mixing method used to create these rolls. By using a 1/3 of the flour, some of the yeast, some of the water and milk mix, and the tenderizers and mixing this together before adding the remaining flour, yeast and milk/water mixture we were able to make these very tender rolls. This method was very different than the direct mixing method that we were familiar with using. Did someone say we had to use both hands to shape these?!!!