First off, I want to say thank you so much for sharing your recipe with us. Wow, we love them. We make all kinds of rolls with these, we make pizza rolls with meat, cheese, and even bread with this recipe. Amazing! I have tried so many recipes before this one and this was the first one that I had success the very first time. I am new to this whole bread making thing and have tried about thirty times with other recipes before trying this one. I wish I hadn't wasted my time with these other recipes, but I guess that is how we learn, by making mistakes. I kept trying these old recipes over and over, hoping if I changed something or needed the bread more or did something different it would work and I kept getting the same result, dense bread; tasty, but dense. I really think it is the temperature of the milk mixture that makes it rise properly. I do have to let it rise twice the time to get them just right and I do not use the full amount of flour (almost, but not quite; I am sure it is just a guideline). I quadruple this recipe and put one envelope of yeast in. However, this time I am trying two envelopes and seeing if they rise faster, but I was told you only need one tbsp of yeast no matter how much you double a recipe.
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First off, I want to say thank you so much for sharing your recipe with us. Wow, we love them....