This will be the only bread recipe I will use. I have tried it with all purpose flour, whole wheat and now with pastry flour. I really liked the pastry flour batch as the crumb was finer. I have also experimented with adding a bit more oil to keep them from drying out the next day. It also works well.The soda mixture is a must. I have brushed some with butter/cinnamon/brown sugar and the other half i rolled them in some coco powder. Everyones gotta try this recipe at least once!!

Reviewed On: Oct. 8, 2008

Delicious!They freeze well too if wrapped tightly. The dough was the softest I have ever handled and the filling was great. We all loved the combination of ground meat cabbage and mustard! I gotta make this again..they are addictive!

Reviewed On: Oct. 8, 2008