Bakers unite! Chins up! Aprons on! This recipe worked for me after all and was incredibly tender, light and delicious. True, it was a sticky batter-like mess when it went to the first rise. It looked bubbly and Swiss cheese-like when I took it out to punch it down the first and second times. I also buttered the top of the glob while preparing it for the first rise which made removing the plastic wrap easier. I DID add a little extra flour, perhaps as much as 1/2 cup for the full batch. It was still very sticky and soft when it was time to form the rolls so I sprinkled flour on the countertop and used just enough to keep it from sticking to me. I placed 18 rolls in a buttered glass baking dish and let it rise for a third time, about 20+ minutes before baking them. They were sublime...rich and tender and Texas tall! I will absolutely make them again and because they were so easy, I may just volunteer to make them for Thanksgiving this year! And by the way, my husband asked me to pack up a bunch of them to take for his lunch to work tomorrow to eat with his homemade chicken soup!

Reviewed On: Oct. 14, 2008