I tried my hand at creating Scottish morning rolls the other day. They were supposed to come out light and fluffy. Kind of like those donuts without the cream filling. Maybe with a little more crumb though. Mine came out like hockey pucks!?? I checked the yeast date and it was ok. Also, it said that I should use fresh yeast. But, I used the packaged stuff. I used all purpose white flour, salt, water and lukewarm milk. Oh, and 2 tblsp. of milk for glazing.
The inside was a little soft but unacceptable. Where did I go wrong? Thanks.
PS: The dogs loved them.
Wanna be Pastry Chef