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View Comments (40)
Baking with active yeast always worries me
I love it but it seemed to take so much time between the yeast, making the filling, and letting the dough rise. I guess thats what made it taste so good!
do we need to 'compact' the rolls in the cake pan together. can we just use a plain cookie pan, or will that effect the baking process?
i want to have golden outsides for the rolls
Laura you are la donna Italiana I would love to taste your cooking but sadly I live in Australia and I can small your cooking right hear all the best and molto grazzi by the way io non sono Italiano loool
i love how natural and relaxed she is, like she isnt afraid to do her thing her way
I ABSOLUTELY LOVE YOU LAURA!
you should make french slick pie.
Those look great can't wait until I can try them. Thanks for having those on your show.
whats the difference between vanilla pudding and custard
no measurements?? #sigh