This is now a holiday staple for us, as well as serving it several times during the year! I also sprinkle balsamic vinegar on top too! Yum! Last time I made these, I added peeled cloves of Elephant Garlic to the mix....oh my! Great!

Reviewed On: Nov. 14, 2007

I lost my "base" recipe for WW rolls, and tried this one! It was great, the only thing I changed was: I dissolved the yeast in 1/4 cup of warm water, and substituted 1 3/4 cups milk (scalded and cooled to temp) to add to the proofed yeast mixture. This made for a much tender roll in the end. The 2nd time, I added thyme, basil, caraway seeds and some minced dried onion to the hot milk while it cooled for an "herb-flavored" roll. Very nice!

Reviewed On: Nov. 14, 2007

I have made this several times after coming across this recipe years ago! It's great! Chilling the crust and layers, as suggested, does work a lot better as other reviewers mentioned.

Reviewed On: Nov. 14, 2007