I used rice milk instead of milk, butter instead of margarine, and active dry yeast instead of instant. I got the conversion from someone else, and put in 2 tbsp and 2 tsp of yeast. The instructions weren't great, like many others have said. I instead heated the milk, butter, water, and sugar together, then added the yeast and let it bubble. Then added the dry ingredients. The buns did rise but it took longer than the recipe said. They ended up being really yummy, but tasted a bit like yeast. I'm new at this, so I'm just guessing I might have put too much yeast in them.

Reviewed On: Apr. 7, 2008

I used olive oil instead of shortening, and I changed the cooking method a bit. I put the tortilla in the pan, and waited until it bubbled in a few places, which took maybe 30 seconds. Then i turned it just once for about 10 seconds. If the pan is hot enough it doesn't seem to need more than this. They're soft and easy to wrap, and taste great.

Reviewed On: Apr. 7, 2008