nostr:npub1xnf02f60r9v0e5kty33a404dm79zr7z2eepyrk5gsq3m7pwvsz2sazlpr5 I just open a Chanel to Olympus with onchain funds within Zeus app. It all worked out however I missed the part where I should have made the channel announced. I see in the documentation it says it must be announced. Will this cause any issues for me or can I change it to announced somehow. ?? I am on current test flight

Thanks in advance.

https://youtu.be/D1iv8zOfKCo?si=fuxj3u1kUAvWdCc6

This recipe was derived from the following, https://w3.do/Z5TLZZTR

The main differences: we use sugar + honey, specifically unsalted butter & we don’ t make the yeast mixture the same way she does, so the steps about getting the dry yeast and water going could vary, (if you have your method that works with the mixer or system you have then it should still all work out in the end).

This roll can be used as a side or a meal/soup roll or for any & many kinds of plates & you can roll stuff into the them before you bake them.

Photos using this recipe https://w3.do/4u72vYNL

## Details

- ⏲️ Prep time: @ (20-30 prep, total 3.75-4 hours)

- 🍳 Cook time: @25-30 minutes (can vary based on the size)

- 🍽️ Servings: 12

## Ingredients

- 2 ¼ teaspoons of dry yeast (10.54g)

- ¼ cup of warm water (59-60g)

- 1 stick of unsalted butter (4oz, 113g)

- 1 cup of WHOLE milk (240g)

- ¼ cup of granulated white sugar (75-150g)

- 1-2 tablespoons of honey (2.31-3.5g)

- 3 eggs (recommended: farm fresh and large)

- 4-5 cups of bread flower (480-600g,12+ high gluten protein if possible)

- 1 ½ teaspoons of salt (8.88g)

- 1 tablespoon of butter for the rising bowl insides, baking surfaces, and rollout board. (13-20g)

## Directions

1. Gather the ingredients for the mixer.

2. get warm water ready, @ 80-90F or @26.7-32.2C

3. in the mixer, get the yeast going with the warm water. We give ours a little mixing on medium then let it settle and watch for some activity. (we live in the south so our mixing bowl is rather warm, you may have to adjust the water temp or warm your mixer bowl up to get the yeast going), then give it your blessings, allow it to work its magic by walking away and perform the next items.

4. Get the cracked eggs ready (we break the yolks without beating them)

5. Melt the butter on the stove, but do not cook or fry it

6. add the sugar and honey into the heated melted butter off of the stove *don’t cook the butter*

7. The mixture does not have to be fully dissolved into the melted butter, then add the whole milk and stir it up like Bob Marley.

8. Now , Back to the mixer, add the cracked eggs at a medium setting and let that mix up for a few minutes.

9. Add the milk, butter, sugar, and honey mixture, still at half speed.

10. After its all in, turn the mixer up a half more notch (a yellowy beautiful color and yeasty smell should be present)

11. Then start adding flour, half a cup at a time, shaking it in as it mixes, up to about 3 cups.

12. Next, Add the salt and scrape the sides if necessary then get the mixer running again.

13. Continue adding the rest of the flour, after each cup you may have to stop and scrape the sides down.

14. Once the dough comes together, it will be a little tacky but not stick to the sides as much.

15. Once this happens, it will knead for 5-8 minutes, depending on how tacky it feels it may need some more kneading. (We make this at 200ft above sea level and at 40-60% humidity in our home) We think it is done when you poke it and it starts to fill back in and isn’t all stuck to your fingers

16. When the dough is ready, Stop the mixer and take the mixer parts out (these items should come freely of the dough), (this recipe requires its own patience level training, do not be afraid to let it work and come together.. if you start to take it out but it sticks too much, throw a little flour (very little) in and knead it some more before you decide to let it rise)

17. Roll the dough from the mixer bowl into your unsalted & buttered large bowl for the initial rise. (cover with a clean cloth and let it rise for 60-90 minutes at least doubling in size)

18. Roll the doubled dough out onto your buttered surface (try not to deflate it entirely). Fold the dough into itself and put it back into the same buttered rising bowl for a second rise. (It should smell so yeasty and buttery, and this is the point where we both start using the adjective Heaven except for the Hil in Hil-aceious says it feels like heaven before we turn it out for the first rise, thus she is more sensitive than I, the Ace in the cious-ness of this tasty roll recipe).

19. To get ready for baking, have your baking pan or pans buttered (unsalted). This recipe makes 24 rolls (3 rows of 8) in a 12.5 x 8-inch baking dish)) (8–9-inch cake rounds work also; you will need two to fit the rolls half/half).

20. After the dough doubles again, about 55-75 minutes, get the weight of the dough and divide the grams by 24, then cut off each roll using a small scale if possible and form it into a small oval. You will want to use you buttered surface to shape the rolls, don’t worry if the dough deflates a little while shaping them.

21. Fit 3 rows of 8 into a 12.5 x 8 baking dish next to each other. After you get them all into the baking pan, preheat the oven to 350F. (if you have a heated oven, give the rolls time to start growing into each other a little (we take pictures a lot to compare later throughout the whole process sometimes), 15-35 minutes works for us)

22. Bake them for about 25-30 minutes until they are golden brown on top but still white in the seams, (you should be able to lift the baking pan up quickly and the rolls should freely release from the pan and vacuum suck back to the pan a bit if they are done enough IMO).

23. After about 3-5 minutes turn them onto the drying rack and serve or consume. - they peel right apart.