Very good. I've made these a few times and have baked them in muffin tins. I usually at least double the recipe. All except the topping, which seems to be enough as written for a double recipe. Once these are baked, flash freeze them and stick in a ziploc bag. I put them on the Sara Lee slider-sized buns for my kids school lunches - killer!

Reviewed On: Jan. 16, 2012

I've made this several times - which tells you all you need to know about how much my family loves it. I've used Best Foods Low Fat Mayonnaise Dressing for about half of the mayo to reduce the calorie count a little. I also skip the tomato - my kids don't like them and I'm afraid they'd make the salad watery -and add in finely diced red and green bell pepper for crunch and color. Of course, other pasta shapes work, too. This salad is a real winner.

Reviewed On: Jul. 29, 2011

I really don't know how to rate this bread. I made it per the directions with the exception of using AP flour instead of bread flour and butter in the place of margarine. I also used only an egg wash on top; no onions. This bread turned out amazingly good. I think that as a sourdough it probably flunks. It wasn't very sour, which I attribute to using a relatively young starter. Also, although the egg wash produced a lovely presentation the bread was in no way crusty like a true sourdough. It had a nice chewy crust and a super tender crumb. I made three small baguettes and baked them after the second rise. I formed the rest of the dough into 24 rolls, slashed the tops and froze on a baking sheet. When they were solid I put them in a zipper bag. I can take out any number I need, let them thaw and rise and bake. I've now made wonderful fresh, hot rolls with a minimum of effort and just a little forethought. What made these a real winner for me was that the rolls and bread were so good on the second day. Lots of yeast bread recipes are good coming out of the oven but the real test is how good they are the next day. These were just as good - still tender and delicious. All in all a great recipe I plan to use often.

Reviewed On: Mar. 31, 2011