I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg.
I leave it for thirty minutes, and it hardly rises. When cooked, the taste and texture are a bit too bready. How do I make it less bready?
Didn't write the filling because that turns out right, I just have problem with the dough itself. I use self-rising dough meant for cake.