WEIGH the flour! Reviews that state the bread is too dense may have a flour measuring issue. A cup of flour is not always a "cup". If you dip the cup in the flour you may actually pack it. If you dip the scoop in the container then pour it in the cup & level the cup you don't always get the same amount in each scoop and you get air pockets in the cup. The best way is to get a scale and figure how many grams are in a cup of flour. Don't be so quick to keep adding flour. If you think the dough appears wet, give it a moment. It is tempting to add a lot of flour and before you know it tough bread. This bread is really good! I make it a lot. I make it for sandwiches as well as for meatball sub-rolls. Another tip: keep that thermometer! I am at sea-level so my bread is "done" at 212 degrees. You should know at what temperature your bread is considered "done" or when to pull it out of the oven. I like to have a very crispy crust when doing the sub rolls so I turn the oven off when done, open the oven door and leave the rolls in the oven to cool. If all else fails, you can get a bread machine. I'm not talking expensive. You can get one for ~$50 just to make dough. It can be gentler to the dough and you can still shape it and bake it in the oven. But no matter what you do, please do yourself the greatest of favors and buy a nice digital scale and weigh that flour. This recipe is really good and you should have the best!

Reviewed On: Jan. 12, 2012

There are NOT enough stars!!! I ran out of bread flour so I had to improvise at the last minute. So my bread is based on 1/2 bread flour and 1/2 AP flour. I made these because my kids prefer a roll to bread slices on their sandwiches when they go to school. Not only will they be sandwich rolls, I will use them for hamburger rolls and hotdog rolls too! They are so soft and the crust is so light and tender with just the right "snap" when you bite into one. I did not brush butter or the egg white on the rolls. Truth be told, I saw how pretty the rolls came out that I totally forgot...and did not miss it. When I shaped the rolls..or "unshaped" maybe, I used English muffin rings. I only cut the circles out after rolling the dough, let them rise...less than 40 minutes (it only took 30 min), and baked. The recipe made 12 4" rolls...so pretty, so tasty! Thank you Kay for a wonderful recipe!

Reviewed On: Jan. 9, 2012

This is great!! There are so many ways to alter the recipe to your tastes too! I use chunk light tuna b/c I prefer it to the albacore. I have changed the pasta forms...depending on what I have available at home. I've used regular vinegar and have used lemon-pepper instead of the paprika. I've used onion powder, cut tomatoes if I did not have...the list goes on and on. That base of tuna, vinegar, pepper, and garlic..it is a nice combo!

Reviewed On: Jan. 3, 2012