Reviewed: Jan. 16, 2008

My 12 year old daughter wanted to try making bread, I found this recipe and she did a great job. We live in a humid climate so sometimes a little more flour is needed. It's simple and delicious. Her older brother's friends seem to end up at our house when she's baking it. Her Grandma wants her to use it to make cinnamon raisin bread. Maybe we'll just experiment....

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Auds

	Cooking Level: Intermediate
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Reviewed: Jan. 8, 2008

I really liked this recipe - I don't know if I'm nuts or not, but I had to add add'l flour, like 3 cups worth. It was just too sticky to rollout without it. I used it for making cinnamon rolls and turnovers. I will definitely make again and see if somehow I did something wrong (add too much liquid?). Anyways thank you!

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SHTTRBUGIN

	Cooking Level: Intermediate
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Reviewed: Sep. 28, 2007

My family flipped over this recipe! I used half to make a yummy loaf of white bread, and used the other half to make small cinnamon rolls by rolling out, smearing with margarine or butter, and sprinkling generously with cinnamon and sugar. The flavor of both was excellent!! Thanks for sharing this recipe.

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Winkatyou


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Reviewed: Jun. 22, 2007

Very versatile dough, I can imagine myself making all sorts of things with it. Soft, pillowy and yummy. =) I'd use an extra 2T of sugar, but that's just personal preference. UPDATE: JUNE 22: This dough makes excellent garlic bread too!

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mayura

	Cooking Level: Intermediate
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Reviewed: Nov. 8, 2006

I used this recipe to make fry bread because I like the sweeter dough...it tasted fabulous!!! My friends couldn't get enough of it! I altered the recipe slightly so I could use my bread machine to make the dough. I added the first four ingredients (flour, yeast, sugar, salt) into the bread machine. Then I melted added the warm water and let that sit for just a minute while I melted the butter. Then I added the melted butter. Whisk the eggs and add to mixture. Then top with remaining flour. My bread machine did a pretty good job of mixing in everything, but I found I needed to add a little more flour when I went to roll it out. I am definitely keeping this recipe on file and will have to try it with other recipes.

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nicole0123


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Reviewed: Oct. 18, 2006

This is the best recipe of this sweet dough I have ever had.

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TANJA1


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Reviewed: Aug. 10, 2006

This is the best and simplest sweet dough recipe I have ever tried. I had ribs in the oven when I decided to make some buns and they came out beautifully even thought I didn't put them to rise for the two hours. (I did put a pan of water in the bottom of the oven to aid with the humidity.)

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kathyannbaje

	Cooking Level: Intermediate Home Town: Oistins, Christ Church, Barbados
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Reviewed: Jun. 3, 2006

Great recipe. I made cinnamon rolls and what we call scones (fry bread-where you take a golf ball sized piece of dough, flatten it and fry it in a bit of oil, flipping when underside is golden brown to cook both sides) and both were delicious!

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LINDALOU2002


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Reviewed: Jan. 21, 2006

Very simple. It made wonderful cinnamon rolls. I just used some dairy-free margarine (I have a child allergic to milk products) and it was perfect for us. Thanks.

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Soifua

	Cooking Level: Expert Home Town: Kahuku, Hawaii, USA Living In: Santa Clarita, California, USA
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Reviewed: Dec. 11, 2005

Thank you so much! This is wonderful! We are a gluten free family, and this recipe was a lifesaver! I was able to use this recipe frozen for make Marcia's Famouns Sticky Buns (on this site) and my family LOVED them! We have a holiday tradition of sticky buns on Christmas morning which went away with the gluten intolerance diagnosis, but this recipe saved the day! By substituting Kinnikwik mix for the flour and making just a few changes, I had the whole crew raving. My daughter even asked for these for her birthday! I added one extra egg, 2T xanthan gum, and 4 envelopes knox unflavored gelatin. I rolled the dough into balls and froze them first on cookie sheets, then put them in freezer bags. Now I can pull out as many as I need. I may try a less sweet version for dinner rolls, the texture was that great! That's a real compliment with gluten free baked goods! Thank you!

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gfkitchnwitch

	Cooking Level: Intermediate
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Reviewed: Apr. 1, 2005

This bread dough is really easy to make. I have only used it to make loaves of bread, I will be trying cinn. rolls soon! Very simple, and fast! Thanks for the recipe!

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SMJAGR68


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Reviewed: Oct. 13, 2004

This recipe is GREAT! My husband loved it. I devided the dough into small rolls and let rise. I did not refridgerate at all. I just punched down the dough and let rise again and then baked them for 12 minutes. I will use this recipe again.

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NEWCOMER1

	Cooking Level: Intermediate Home Town: Elmira, Ontario, Canada Living In: London, Ontario, Canada
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Reviewed: May 22, 2004

Thank you for sharing such a wonderful recipe. I made cinnamon rolls that were refrigerated overnight before baking and they turned out perfect. I will certainly be adding this recipe to my collection.

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ANGELFROMHEAVEN

	Cooking Level: Expert Home Town: Saint Paul, Minnesota, USA Living In: Maplewood, Minnesota, USA
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Reviewed: Dec. 24, 2003

when i checked for my recipe, i noticed that it had been changed a little. I takes a total of 5-6 cups flour. It has to be refrigerated at least 2 hours before baking. (Instead of refrigerating you can put dough or the prepared item in the freezer for future use. You just let it thaw before baking).You bake the rolls or bread for 30-35 min. I hope everyone likes this recipe.

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LSD


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Reviewed: Apr. 12, 2003

I halved this recipe and ended up with a decent sized loaf. I just baked it without refrigerating for two hours and it still turned out great. This is one of my favorite bread recipes.

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skyberries


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