Meh. Too many dried spices - gave the pasta a gritty texture. Bad. Overwhelmed the butter and garlic. The only things I did differently were to add a splash of olive oil, and I minced, rather than crushed my garlic. I have no way to crush garlic right now! I'll try it again, with fresh herbs (or none?) and perhaps some milk and flour as suggested by other reviewers.

Reviewed On: Jun. 17, 2008

Delicious! I used a stick (half cup) of butter, and it was PLENTY - and I'm a butter lover. Poured the extra butter mixture on top once the buns had risen. I didn't have a bundt pan, so I just used an 8x8 dish. Worked fine. Had to cover with tin foil part way through baking to prevent burning the top, though!

Reviewed On: Nov. 21, 2007

Simple awesome. Made as directed. Baffled by one reviewer's comments about "too much gravy" - is there such a thing? Not in my house. Will make again and again, no doubt!

Reviewed On: Nov. 19, 2007