Great recipe! I made a few changes: I added garlic and replaced the thyme with two bay leaves (removed after cooking), `1 tsp basil and 1 tsp oregano. I didn't taste it before refrigerating overnight (as per other reviewers recommendations) so I can only assume that letting it sit overnight is a MUST. I put this into 4 or 5 mason jars--each jar is a serving--and it's gone in two days. Thanks for a delicious and easy recipe!

Reviewed On: Oct. 31, 2009

Amazing! I substituted 2 cups AP flour and 2.5 cups whole wheat flour for the bread flour. I used a sifter to evenly coat the buttered dough surface, and they came out great! I'm not usually good with anything involving yeast, but this was a success the first time around (I had a bread machine to help). For the second rising after the buns are assembled, I heated the oven to 200*F and turned it off as per another reviewer's suggestion. True to its title, this recipe *is* a clone! I live alone and can't eat 12 by myself, but there will be some very lucky clerks at the 24/7 convenience store tonight!

Reviewed On: Oct. 1, 2009

I have made this recipe many many times and know it by heart now. I add about 4 cloves of garlic (I really like garlic!) and use a lot more feta (I really like feta!) Other than those minor changes, the recipe is perfect! Like other reviewers, I don't keep the peppers in the oven for so long. I keep an eye on them and take them out as soon as they start to brown (about 10-15 minutes.)

Reviewed On: Jun. 5, 2009