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Reviewed: May 16, 2008

A great recipe! I have used this for loaves, buns, and most importantly Cinnamon Buns using the Cinnamon Bun Icing recipe on this site. I do have a question... I like the texture when I sub. Bread Flour (??Hard Flour??), but how do you modify the basic recipe to get the dough consistently to the correct elasticity??

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hatestoclean

	Cooking Level: Intermediate
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Reviewed: Apr. 22, 2008

This is an excellant basic sweet bread dough. If you use a microwave to heat milk, be aware that the temperature continues to rise 5 to 10 degrees after you take it out. Let your milk sit for 5 minutes and after nuking and use a thermometer to make sure it is not over 105 degrees Farenheit when you add the yeast or you will kill it.

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Jajam

	Cooking Level: Expert Home Town: Chatham, New Jersey, USA Living In: Ventura, California, USA
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Reviewed: Apr. 8, 2007

This bread was great! Everyone raved about it. I'll definitely be making this again. For everyone considering making this recipe: be very careful when heating the milk mixture. We had to do it twice as we killed the yeast the first time. In the end we wound up throwing the ingredients in a bowl and putting them in the microwave for 30 seconds rather than heating them on the stove. This worked perfectly and when we added the yeast it foamed just like the recipe says.

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JoAnne

	Cooking Level: Expert Living In: New Hudson, Michigan, USA
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Reviewed: Feb. 17, 2007

OMG this makes suchh good rolls! I steeped chai tea spices in the warm milk and it made it taste soooo good! I will definitely make this any time i want some type of sweet roll...best right out of the oven, or toasted! I used it in bread pudding when it got stale, and it was really really good.

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2Yung2Cook

	Cooking Level: Intermediate Living In: Brooklyn, New York, USA
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Reviewed: Jul. 20, 2006

Simple recipe with a very good taste. I would have liked for it to be a little fluffier and not so crumbly though. I tried this for dinner rolls with butter, which was good. I used it the next morning for a ham, egg and cheese sandwich. Not bad. The best was when I made a roast beef sanwich. The sweet flavor in the bread mixed nicely with the meat. I'll keep this recipe filed, but will continue to look for a fluffier dinner roll recipe.

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Reviewer:

ydnandrew


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Reviewed: Mar. 24, 2006

Turns out great, easy to follow.

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REDT99


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Reviewed: Feb. 27, 2004

Great easy recipe. I've used it to make cinnamon pull-apart bread several times. If you are new to using yeast and hot liquids, I'd suggest some caution -- it's easy to kill the yeast if you let the milk get too hot on the stove. Use a themometer if you can't "guess" what about 115 degrees feels like. Thanks for the recipe!

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PRAIRIEMARE


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Reviewed: Jan. 6, 2004

Attempted this recipe twice. The dough never rose. I've made bread before and never had dough not rise before. My yeast was new and the place I put the dough dark and warm. I don't know what happened but I will not be attempting this recipe for a third time.

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PRINCESSFREK


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Reviewed: Sep. 8, 2003

This is the best bread i have EVER had in my entire life. Incredible texture and taste. Try it topped in butter or make sandwiches with turkey and swiss cheese. Unbelievable, I'm not kidding. I also tried making it with whole wheat flour and it was very good as well. Use "i can't believe it's not butter" instead of butter for a lower-cal bread. YUM!!

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DEVONCLAIRE


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Reviewed: Apr. 18, 2003

I used this recipe to make monkey bread- my son asks for it every morning! It worked great. The milk/yeast mixture didn't get foamy like the recipe specified, but it rose perfectly! Thanks!

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MONSTERMAMA


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Reviewed: Mar. 18, 2003

Made very good dinner rolls, kids had a blast helping. Very good taste, sweet. . .

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Reviewer:

MPRASKA


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