It tastes good, and it's tender yeasty, but I wish I could get them fluffier. Also, the tops are too hard for me(I glazed them with butter the first time before baking, and after the second time I baked them. Both ways still produce a hard top(not burnt). My church gets these type of rolls from a restaurant and those are brown on the top, very very soft and yeasty with a slight sugar taste to the tops(which are soft and shiny) I am killing myself trying to recreate these rolls and I just can't get it, even though the flavor is just about spot on. Trying to get the texture is getting to me, but I am determined not to give up. Also, I went to a fleischmann's affiliate site called Breadworld that has the same recipe, but they added an egg. I emailed them of my dilemma and asked them if the egg makes a noticeable difference. Will see what they say...
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It tastes good, and it's tender yeasty, but I wish I could get them fluffier. Also, the tops...