Recently I have started using yeast in my baking. It is far easier than I thought it would be. So far I have made cinnamon buns, spinach, bacon & feta scrolls, and finger buns. I was quite pleased with how my cinnamon buns (pictured) turned out. They were delicious, and got the thumbs up of approval from my partner too. The spinach, bacon & feta rolls were also super yum, however partner didn’t eat them because they were, and I quote, “too healthy”. Oh well, more for me.
I have made 2 batches of finger buns however and neither of them worked at all. The first batch was far too dense, a far cry from the light and fluffy finger buns you’d find at Baker’s Delight. The second batch was considerably less so but still nowhere near as fluffy as I’d like.
I have no idea what I’m doing wrong! The first time I suspect the milk was too hot and killed the yeast, but the second time it was perfectly warm. I hand-kneaded the first batch, used my dough hooks on the mixer for the second. I let them rise twice for at least an hour each time. If someone who knows more about yeast than I do could give me some tips, that would be fantastic. Or better yet give me another finger bun recipe to try.