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Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
Pasteurized egg white powder — safe meringue, royal icing
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Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate
Pasteurized egg white powder — safe meringue, royal icing
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pour 2 cups of milk into a stock pot or dutch oven. add sugar and vegetable oil. stir to combine. now, turn the burner on medium to medium-low and scald the mixture. do not let it boil. remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. . when the mixture is the right temperature add in 2 cups of flour and yeast. after the yeast and flour are nicely incorporated, add another 2 cups of flour. stir together, cover with plastic wrap and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen. when it has risen sufficiently add the final 1/2 cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and salt. stir (or knead just a bit) until combined. spray a muffin pan with non-stick spray, i prefer butter flavored with bread. deflate the dough and very lightly sprinkle flour on the top. with floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball. repeat and tuck three balls of dough into each buttered muffin cup. continue until pan is full. cover and allow to rise for about 1 hour; until doubled in size. bake in a 400-degree oven until golden brown, about 15 to 18 minutes.