Wow! These were EXACTLY the rolls I remember from school. Thank you!!! I read the reviews before I made these and noticed many comments said they were bland, so I looked up typical salt-to-flour ratios for yeast breads, and the amount was off by 2 teaspoons, more if more flour is used while kneading. (Ratio is 1/2 teaspoon salt per 1 cup flour.) I didn't have shortening so I substituted butter for that, and since shortening is 100% fat and butter is 20% water (if you use typical butter--European butter has a higher fat content), I used a tablespoon more butter (so 5 tablespoons were used) for rubbing into the flour, and took away a tablespoon of water from the 3 cups. These were amazing!!! Thank you so much for posting this recipe!!!
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Wow! These were EXACTLY the rolls I remember from school. Thank you!!! I read the reviews...