I did this recipe minus the ooey-gooey (personal preference). The dough was a little dry when mixing it, so I took the suggestion of other reviews to add a little splash of milk. I also used instant yeast instead of active dry, as that was all I had on hand. I used 0.20 oz (20% less) of instant yeast instead of the 0.25oz of active dry yeast, and then I just followed the recipe (including proofing, or dissolving the yeast in the water and sugar). I lengthened the rising time for around half an hour on the first rise just because I had the patience and time to do so =P. For the sugar-cinnamon filling, I added an extra 1/2 TB of cinnamon for extra cinnamony yumminess, and I also used softened butter instead of melted. I cut the dough using the dental floss method, as recommended by others (take a piece of dental floss and wrap it around the log, and make a knot and pull). This resulted in perfectly round rolls! I also cut the baking time in half, because mine were already done within 10 - 12 min. The buns turned out perfect! The dough was very soft, a little moist, and delicious. Yay!
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