The Softest Cinnamon-Raisin Rolls

Have you heard of “tangzhong”? If it sounds Japanese to you, it’s because it is! It’s the Japanese method of dough making which results into soft, pillowy bread that remains soft and pillowy for the days to come. Google it if you want to read the science behind this method. All I will tell you is that these are the BEST cinnamon-raisin rolls I made so far.

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