I wouldn't change anything on this recipe. The bread was wonderful and tasty. My only recommendation for those that use the bread maker is to check your dough within the first 5 minutes of mixing. If your dough has the right consistency, it will be wonderful bread. Remember to let the ingredients mix well and add flour or water 1 tablespoon at a time if the dough is moist or dry. Sometimes the way that we measure the flour affects this. Remember that the perfect dough mixes into a nicely even rounded ball that doesn't stick to the sides of the mixing container.

Reviewed On: Aug. 7, 2008

I made half the recipe and it was awesome! I would make some changes to the amount of salt and actually have 1 teaspoon salt for half the recipe. I could barely taste it when I did 1/2 teaspoon for half the recipe. For shortening, I used canola oil. I also baked my rolls at 350 F to let them brown nicely. They puffed up beautifully. I baked them at least for 12 minutes and then I waited until they browned slightly on the top. Thanks so much! I will use this as my standard for making rolls. Next time, I will substitute 1/3 - 1/2 of the flour for whole wheat and I might play with the sugar amounts and add some honey. I might even substitute some of the flour for oatmeal to make honey oatmeal rolls. Who knows what I will do next!

Reviewed On: Jul. 26, 2007

I was delighted with this recipe but since I made some changes, my review is on the recipe with comments on my changes: First, I substituted the bread flour for all purpose and used 3 cups all purpose flour. Seconds, I used 1 1/2 teaspoons active dry yeast. Third, I made this bread by hand. Fourth, I mixed all the dry ingredients together and warmed up the water to 125 F - 130 F degrees and then added with the oil to the dry mix. I am though, very careful and make sure that the water is exactly 130 F degrees and no more. I use a candy thermomether for this. I used the measurement for water mentioned: 3/4 cup plus 2 Tab. I needed to add 1 more Tab. The dough should feel soft and a little bit sticky. When you touch it, slight traces of dough should remain in your hand. Make sure that you knead that dough well if you make this recipe by hand folding the corners towards the center of the dough and punching down with your knucles. 5 minutes of this should do. I turned on the oven to 200 f for 2-5 minutes and turned off to get oven ready for rising. I then made the first rising cycle by brushing lightly all the dough with oil and covering with a towel on a glass bowl. The second rise was done after punching down and kneading the dough some more,in the baking pan with non-stick oil on it and covering with the towel again. I baked at 350 F for 25 - 30 min. This bread has a very soft and evenly brown crust. :-)

Reviewed On: Jul. 22, 2007