I just had to bake with yeast again and knead dough. It’s just so great to do. I wanted to try something different and went with rolls. I made Joy the Bakers Lemon and Raspberry Breakfast Rolls. I changed a few things though. Instead of using milk I used 10% cream to make the yeast. It had a bit of trouble to foam. I don’t know if it’s because cream is thicker than milk, but I decided to put it back on the stove and keep gently heating it up. Yeast loves heat after all. It worked! The yeast started to foam up and I could start making my dough! I added a hint of cardamom to the filling, just half a teaspoon. I though it would go well with the lemon and raspberries and make it slightly more wintery. They turned out really great!