I wanted a refrigerated type of roll dough, and i decided to try this as I couldn't remember mine from about 40 yrs ago, and didn't have success locating one on AR dictionary. I doubled the recipe, elimenated the butter, usedhaalf/half that had soured, used an excellent local olive oil freshly pressed with meyer lemon and 1/1/2c spelt flour,1/1/2 rye flour the rest a mix of bread flour, unbleached white and cake flour, and added a little extra yeast. It is presently resting in my refridgerator in a 6 qt. ceramic crock pot till I'm ready to bake several buns for my husband's sanwiches,and freeze the resst. Let you know the rest of the story.
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I wanted a refrigerated type of roll dough, and i decided to try this as I couldn't remember...