It s been a long time since I baked these bread rolls using breadmaker to make the dough. The rolls are light and its very soft texture resulted from adding “Tangzhong”, a method which some bread flour added to water and stirred it under light heat to form a slightly thick consistency and then let it cool. Later this is added to the bread mixture to form a dough into shaping the rolls for the final stage….baking in oven. Happy Days!