It took me a while to remember what an accordion looks like and to understand how exactly to fold the dough, but once I did, making the bread rolls was just as fun as eating them! I made twenty-seven small rolls from this recipe. Next time I'll make larger ones. I used whole wheat flour in place of the all-purpose and decreased that by half a cup. Then I added a quarter cup of wheat gluten to help it rise better. And I substituted yogurt for the butter. I never liked rye bread all that much, but this recipe was really good.
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