INCREDIBLE!!! I used 1/2 and 1/2 rather than milk.... plain 'ol Hershey's cocoa powder and Baker's chocolate. Very good, very rich! Just what I was looking for. Not a single bit grainy. Froze just fine. I will try with more expensive chocolates just to play, but, WOW! Don't be fooled by negative reviews.

Reviewed On: May 29, 2009

YUMMY! I used about 3 cups whole wheat flour and about 5-6 cups white flour... just because I don't care for plain white. I also melted the butter into the milk on the stove, also adding the sugar and salt..... and proofed my yeast that way.... only because that's how my Dad taught me. That may help with the "yeasty" taste too because I didn't find that at all. I bake bagels for a living so inches don't do me well for size... I weighed each piece to about 2 to 2 1/4 oz and got a 10x14 and an 8x8 pan full... totaling 33 very good sized rolls. Next time I will go a bit smaller, about 1 1/2 oz and use the 10x14 and a 9x13.

Reviewed On: Nov. 30, 2008

These worked out just fine, no freezing of the cheese needed. I did thin the batter just a bit with about 2-4 TB beer (I dont measure) and added maybe another 1/4 tsp of baking powder to lighten it up... solving the "pancake around cheese" problem. Also if you are burning it your oil is too hot. Get a thermometer and watch it. 350 - 365 is just fine. I eat these (regrettably!) every year at the MN state fair and this is the closest I've been to the real deal.

Reviewed On: Jul. 20, 2008