These ARE quick. I wouldn't worry about the stickiness, just use a spoon to 'spoon' the batter into the muffin tin. The rolls came out better when I filled all 12 muffin cups. These rolls don't have as much flavor as a more traditional bread recipe requiring kneading and a little bit longer rising...but a dab of butter after baking helps!! The texture is more like some kind of bread muffin hybrid than an actual bread roll. I would not have tried rolling this dough into balls, it really is more like a batter. So, over all, I give it a 4 for ease and a 3 for taste - that rounds up, doesn't it???? Also, they are still good when substituting half of the flour with whole wheat. This recipe is a little bit on the dry side - I personally wouldn't follow the other reviews suggesting a higher percentage of whole wheat flour than 50.
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