Absolutely awesome recipe!!!!!! Nice crispy crust and delisciously soft inside. I added a Table spoon of garlic powder to the recipe as I was wanting garlic bread and it came out perfect.... Added the garlic powder at the same time as the salt. Next time I will add fresh garlic for that Tuscan touch! Again this is awesome Italian bread!

Reviewed On: Oct. 10, 2009

This really is an excellent recipe, one of the best roll dough recipes I have found to date... I did do a few substitutions which I will list here. that turned out wonderful... First in the 4 1/2 cups of all purpose flour I substituted 1/2 cup of whole wheat flour to ad just a touch of flavor and body... Instead of regular milk I used Silk soy milk.... Also I activated the yeast in the 1/2 cup of 110% water... Flour, salt into the mixer bowl.. as the milk, sugar and butter ( I used real butter )just melted the butter in a small sauce pan and the yeast activated... I beat the egg seperately... Mixer on low with the dough hook, I added the milk and butter mixture to the flour, then the egg and finally the yeast... mixing it into a VERY sticky dough... I then took it to the counter and worked in enough flour to where it made a nice soft dough ball... I placed that into a greased bowl and let it rise in the oven... NO heat just the light on and a pan of hot water under it for an hour... Also I do not cover My dough when proofing it.... Not required. After that I punched it down and back at the counter formed my rolls .... absolutely wonderful... :)

Reviewed On: Oct. 3, 2009