I made and froze a big batch of this recipe by Monkeymom for last Thanksgiving - they were 'heavenly.' I'd like to do it again this year, but happen to have several packets of Rapid Rise yeast on hand. How do I adapt the recipe which calls for regular yeast? Amount, process, rise time, etc.? Would love advice from one of the bread-making afficionados here!
Bake up a large batch to enjoy through the holidays.
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