Made night before Christmas to bake in morning. Wow! Wonderful recipe with wonderful results. Texture was terrific: nice & chewy. Reheated beautifully day after Christmas. I made four changes. (1) BREAD flour instead of all purpose. Better texture because it has more protein, which is worked into tiny strands while you're kneading, and overnight. Yum. (2) Added 1/2 cup of white sugar to dry ingredients. (3) My new jar of "Active Dry" yeast had expired, grrr, arg, so I used "Rapid Rise" packets instead. Just followed the slightly different directions as given on packets, and dough came out perfectly. (4) No buttermilk, so I put 2 tablespoons white vinegar in milk. Three comments. (1) Several reviewers mentioned dough is very soft. True; you need to work it carefully, but that's the nature of the beast. Adding too much flour will mess up your texture. Instead, keep things cold and work surface and pin lightly dusted with flour. A little perforated-top flour shaker is great. Kneading & resting are important steps, so don't skip them. I measured bread flour by dipping cup into bag and leveling with knife -- and found recipe amount was spot on. (2) When applying filling, use stiff pastry or paint brush. Go all the way to the short edges of your rectangle of dough, but DON'T apply mixture to very edges of the long ends. Leave 'em bald so log seals better when you roll it up. (3) Clean knife between every few cuts on log.

Reviewed On: Dec. 29, 2008

Easy & delicious. Using a bit less butter is a good idea.

Reviewed On: Jan. 29, 2008

Sigh. I'm so bummed. I thought somehow that I'd be able to make the recipe work, like the happy reviewers did. I think it's all about technique, which I definitely got wrong. Weight on the potatoes would be good (though I do realize this kind of recipe is a guideline because moisture is so variable.) Tonight I Googled Chef Joey Campanaro of The Little Owl's no-egg technique. I'll try it with this recipe and see if I do better.

Reviewed On: Jan. 29, 2008