This is a great recipe - especially for dinner rolls! Frankly, I prefer this recipe as a roll than bread, it adds the perfect sweetness slathered with butter to go with a big bowl of soup. I've made this as written, and also substituted maple syrup for honey (when honey was low) as well as just used all milk rather than water plus milk powder (as I rarely have milk powder). Every time with each substitution it has come out great! This makes about 30-40+ dinner rolls (I normally bake about 1/3 of them and freeze the remaining, pre-baked rolls for convenience next time!) and I bake them at 375 for about 10-15 minutes.

Reviewed On: Mar. 24, 2009

I cheated and basically used this as a guideline for a salad with what I had in my fridge and cupboard, but it was still incredible. For two people as a side dish to barbecued pork loin, I used one granny smith apple, a good handful of dried cranberries, walnuts, blue cheese and mixed greens. I made the dressing to the "T" as noted and my husband said that this was by far his favorite dressing ever. Better than any bottled kind he'd ever had and asked if I could make a big batch of it and keep it in the fridge (and this from the guy who doesn't really like mustard!) That alone makes this one a keeper!

Reviewed On: Jan. 16, 2008

This was great! I modified it a bit by adding about 3/4 cup of chopped walnuts, a dash of cinnamon and one orange's worth of grated rind to the batter, and then baking as noted. The only thing I'd do differently next time would be to add a few dollops of butter to the top cinnamon sugar mixture to make a truer streusel, as some of the cinnamon sugar did not "melt" into the the top and stayed powdery once baked. I also love that this makes only one loaf; perfect to make on Friday to enjoy during weekend breakfasts, but not so much that you ruin your breakfast diet for the following week! Great warmed with cream cheese on top too! I'll definitely make again!

Reviewed On: Dec. 1, 2007