Attempt one at Japanese milk rolls using king Arthur’s recipe! I didn’t initially cook down the tangzhong enough, so the dough was suuuper wet (basically a batter). I added in extra flour to combat this but as you can see the rolls didn’t rise super high (although they did fill the tin so maybe it’s fine). I have nothing to compare it to bc I’ve never had a proper milk roll, but they were very tasty, possibly a bit dense due to the extra flour!

Has anyone used the King Arthur recipe before and also found that it’s very very wet?? Or is it literally bc I didn’t cook the tangzhong down enough?