These are great! We made them last night and they were a hit with everyone. I mixed up a gluten free batch and a regular batch (both were great!). I put batter in drinking glasses as suggested and then put them in the fridge to chill while the oil heated up. I tried to keep my oil around 375, and my corn dogs were cooked all the way through in only 3-4 minutes. I think we might make these again tonight - they're delicious and fun to make! Thanks for the recipe!

Reviewed On: Sep. 27, 2009

I have been using this recipe for several months now substituting gluten-free flour to make gluten free pizza for my husband, and he always raves about it. I just recently made it non-gluten free for myself, and it is amazing! My brother-in-law is also gluten-intolerant and said that this pizza is better than any gluten-free pizza he's had at a restaurant. I've made several batches of this dough (both gluten free and regular) and frozen them for later use. I pull them out and thaw them, and they're just as good as if they were freshly made. If I'm not in a hurry, then to make it even easier I just dump everything in my bread machine and hit the dough setting. Quick, easy, delicious dinner! I doubt I'll ever go out for pizza again!

Reviewed On: Aug. 15, 2009

I LOVE bread, but I've never had any luck at all with rolls or biscuits. I decided to give this recipe a shot though because it looked easy enough, and now I can say that as a bread 'connoisseur' who until now hasn't been able to make good bread herself, these are awesome! I followed the recipe exactly except I added the salt to the flour, not the wet ingredients. I did add some extra flour, but I left my dough very sticky - so sticky that I couldn't actually shape it into balls. To 'shape' my rolls, I just kind of dropped dollops of dough onto my cookie sheet. =) I brushed them with a beaten egg before baking to brown the tops and then put some butter on them as soon as they came out of the oven. They were perfect and delicious - definitely not dry or heavy. I will absolutely make these over and over.

Reviewed On: Jul. 29, 2009