I knew this recipe was good because it is the roll recipe my sister always uses. I had to make it twice to get it right, but the second time gave me great results. I used the amount of salt called for the first time I made them, and found them way too salty. The second time I made them, I cut back to 1 1/2 teaspoons of salt. I also subbed butter for the shortening (and my sister usually uses canola oil). I also used warm water instead of cold water in the recipe to save on rising time. My husband and youngest daughter really liked them (as did I)!
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I knew this recipe was good because it is the roll recipe my sister always uses. I had to make...