I'm working a piece that will give you guys some latitude on what to include in your Starbread this weekend. The opportunities here are truly endless. Stay tuned

This is it. We're making Japanese Milk Bread today. If you've never worked with tangzhong before, today's the day you learn why this technique changes everything. We cook a small portion of flour and milk into a paste before it goes into the dough. That paste traps moisture and keeps this bread impossibly soft for days. It's the reason Japanese bakery bread feels like a cloud and your regular sandwich loaf doesn't. This dough is enriched: butter, eggs, milk, sugar. It's going to feel different from lean doughs. Softer. Stickier. Richer. Don't panic and don't add extra flour. Trust the process. The stand mixer does the heavy lifting here, and the dough will come together. 📱 Recipe Pantry Tip: At the top of every recipe page, look for the little chef's hat icon on the right side of the nav bar. Click it. That keeps your screen awake so you're not tapping your phone with floury elbows. The crescent moon next to it toggles dark mode if your kitchen is bright. 🔗 The Recipe: https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted Before you start: - Take your butter, eggs, and milk out of the fridge NOW. Room temperature ingredients matter today. - Make your tangzhong first. It needs to cool before it goes into the dough. If you made it last night, even better. - Clear your counter. You'll need space for shaping. Post your questions, your progress photos, your tangzhong shots, your shaped loaves, your finished bread. Everything goes here so we can all learn from each other. I'm here all day, start to finish. Whether you're mixing right now or pulling your loaf out tonight, this thread stays open. Let's see those milk breads. 👇

Tomorrow we’re baking Japanese Milk Bread together in the Saturday Bake-Along, and I’m going to be honest with you, I’ve been walking around today looking for excuses to make a sandwich. Toast. Anything. You see that crumb? Those layers? That’s what tangzhong does, and once you know how to make it, there’s no going back. The recipe is live in the Recipe Pantry right now. https://pantry.bakinggreatbread.com/recipes/japanese-milk-bread?variant=yeasted Get your ingredients together tonight so you’re ready to bake with us in the morning. Are you baking with us tomorrow? 👇 Dropw your answer below:

You've put in the work all week. You watched the lessons. You learned the tangzhong science. You understand why we pour cream over the rolls before they go in the oven. You know what butter, sugar, and eggs do to enriched dough and why it behaves differently from the lean breads you're used to. You've got this. I have every confidence in you. 💪 Let's make the best cinnamon rolls you've ever had. 🧈 First things first. Take your cream cheese, butter, and eggs out of the refrigerator right now. Set them on the counter and let them come to room temperature. If you're like me, you can tuck the cream cheese in your apron pocket to warm it up. I do the same thing with butter and eggs sometimes. I don't advise that because you're one step away from a disaster, but it works. 😂 Room temperature ingredients matter today. Cold butter won't incorporate into enriched dough properly. Cold eggs will tighten everything up. Cold cream cheese in the frosting means lumps that won't smooth out. Get them out now. ✅ I worked through the full recipe last night to make sure every feature in the Recipe Pantry was functioning properly. Timers, scaling, step-by-step, all of it. We have a go for launch. 🔗 Here's the recipe: https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share 📱 Two quick tips before you start: 👨‍🍳 At the top of every recipe page in the Pantry, look at the navigation bar on the right side. You'll see what looks like a little chef's hat. Click it. That keeps your screen awake so it won't fall asleep and go dark while your hands are covered in dough. No more tapping your phone with your elbow. 🌙 Right next to it there's a little crescent moon icon. That toggles between light mode and dark mode. Use whichever is easier on your eyes in your kitchen.

We’ve covered tangzhong, the cream pour, and enriched dough science this week. Saturday’s the day we put it all together. Sound off. Where are you at? If you picked 🙋 or 🛒, drop a comment and tell me: yeasted version or sourdough version?​​​​​​​​​​​​​​​​ Here’s the recipe. Walk-through it. https://pantry.bakinggreatbread.com/recipes/henrys-big-gooey-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share If you have a minute, click on bake with me and let me know how Krusty behaves. He’s a work in progress.