I've made these many times and have found that they are always too wet. I use rice milk with vinegar for the buttermilk and margarine for the fat, but that should not effect the wetness. Eliminating the water helps, or just adding more flour to get the right consistency works well too. These make incredible hamburger buns! Shape them, let rest 10-20 minutes and bake at 375 until golden. The taste and texture, after the changes, is terrific.

Reviewed On: Aug. 16, 2009

So easy to make! Other than adding a bit more cocoa (we like our chocolate!) I made this as written and they came out great. It's almost like eating fudge.

Reviewed On: Jul. 24, 2009

This is amazing bread. I have been using this recipe and recommending it for about two years now. It comes out great as listed here, but is also very adaptable. I cut back the sugar, and make it with white whole wheat or a mixture with spelt flout too. My family likes it so much I always double the recipe. Also, I make it using my kitchenAid mixer and doing the second rise in the pans, baking them in the oven at 350 for about 20-25 minutes.

Reviewed On: Jul. 19, 2009