Flour on my face, always. Stick a thermometer in it and I'll tell you if it's done.
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The Only Buns guide shows rise times, bake temps and doneness for breads and buns. Many soft sandwich loaves and enriched rolls are done around 190°F inside, and lean crusty loaves around 200–210°F. A thermometer takes the guesswork out.
Sprinkle active dry yeast over warm water (about 105–110°F) with a pinch of sugar and wait 5–10 minutes. If it gets foamy, it's alive. If not, toss it and start over. Instant yeast can usually go straight into the flour.
Easter was Sunday, so baskets, grass and fillers are often marked down now. Grab a few for next year's baskets or for spring gift baskets. Store them in a labeled bin.
I knead you. You're the yeast I could do. Let's get this bread. My buns are rising, and I'm proud of them.
Stretch a small piece of dough thin between your fingers. If it stretches into a see-through windowpane without tearing, the gluten is developed. If it tears, knead a few minutes more.
Make a simple enriched dough with milk, butter, sugar and yeast, let it rise until doubled, shape into balls, and rise again in a pan. Bake around 350–375°F until golden and about 190°F inside. Brush with butter. Swoon.