This recipe is outstanding ingredient-wise. Perfect proportions! The only changes I would recommend are in the way to cook the rolls. I've made this recipe a few times now and this is how to make it a whole lot easier: instead of cooking them in muffin tins, I double the recipe, mix the ingredients as stated and do the first rise in the mixing bowl; after they double in size, I then punch down the dough with a spatula and glob and scrape the mixture into an oiled 9x13 inch pyrex pan and spread it evenly to the corners (you kind of have to be rough with it, lol). I then place the whole pan in a warm place for the second rise to double in size. After that I bake it at 425 degrees for about 20 minutes until golden brown on top(don't overbake!). When the mass has cooled (in the pan) for maybe 45 minutes, I take a bread knife then gently cut the "rolls" while still in the pan. Then I remove them with a narrow spatula to serve. So easy, no kneading and everyone raves about how good they are!! Thank you for a great recipe :) I give it 10 stars!
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This recipe is outstanding ingredient-wise. Perfect proportions! The only changes I would...