This should help give the buns the structure they need to rise high. This homemade hot pockets recipe makes yummy pocket sandwiches that are quick and easy to make and that your family is sure to love!

You can still achieve a beautiful rise if you let the dough rest for slightly longer.

Wait until the buns look puffy, and when you poke them the indent stays rather than fills right back in. I also didn't notice the tangzhong tip on the website as I was using the Recipe of the Year Card. Soaking the fruit added great flavor and they weren't too sweet.

You can also use any fillings you choose, like ham and cheese, broccoli and cheese, taco meat or just cheese. ground beef, turkey or chicken, cooked salt and pepper (to taste) Dough Use leftover pie crust or use the following recipe: 1 cup shortening 3 cups flour 1/4 tsp. water In a saucepan, simmer the carrots in the water, butter, and chicken bouillon cubes.

butter or margarine 2 chicken bouillon cubes 4 medium potatoes, peeled and diced 1/2 onion, chopped 1/2-1 lb. Mix dough ingredients and roll into four 10 inch circles. Fold the other half of the dough over and seal with fingers or a fork.

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These buns turned out great, but it seemed like I could taste the baking powder more than the yeast.

My one complaint is that the icing as written was way too slack and did not pipe well. That being said the finished product was delicious, light and flavorful and now I want to try again and try to figure out what I did wrong. I make a lot of bread with KA recipes and never have problems.

That harmed the presentation, but I would make the buns again. Dough was really really wet, I read all the other comments before I started and apparently haven't been the only one this happened too. Thanks to KAF for great recipes and all the users for their helpful hints. I also ran out of all purpose flour and used half Bob's Red Mill pastry flour. The next time I used all KAF all purpose flour and measured by grams. I was pleasantly surprised how it was only lightly sweetened and the dried fruit actually tasted good (normally not a fan of raisins in baked goods). This is definitely a puzzler, T, since it sounds like you did everything right.

Can the recipe ingredients be modified to rely only on yeast for leavening?