I made these the other day and they turned out light and fluffy, and tasted so delicious! They went well with the sloppy joes I made. I only made half the recipe and shaped them into 8 rolls. Otherwise, I followed the recipe as written. The dough is very lovely to work with. Very soft and elastic-y. If you decide to proof the yeast, then skip the kneading for 20 minutes alltogether. The long kneading breaks down/dissolves the yeast, as heat is transfered from your hands to the dough. That's what makes this recipe so unique. If you had problems with rising, then check the expiry date on the yeast package. If it's expired then don't use it. Thanks for sharing your recipe, Maria! I'm glad to have learned a new technique for making rolls. I will definitely be making these rolls again!
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I made these the other day and they turned out light and fluffy, and tasted so delicious! They...