Southern Style Yeast Rolls
Hi - I am new here but after reading so many comments from knowledgable bakers, I thought I would ask for your thoughts/opinions. I remember my grandmother baking yeast rolls (with cake yeast) that were approximately 4" high, moist, and with an almost silky texture - not at all crumbly. Does anyone know of a recipe and techniques that might help me replicate her rolls? Any comments would be appreicated.