If you attempt to bake this recipe, please do! Do not let the bad reviews influence you to try these out! :) Everyone who knows how to handle yeast do, will have no problems to get them fluffy and tasty. I have no bread machine, I bake my breads in the oven, so I made the dough the "traditional" way. (Let yeast activate in warm liquids with a tbsp of sugar till foamy then add the rest of the ingredients), I let the dough rise for about 45 minutes and made the punch down finger test, the dough was easy to work with. Many said they needed incredible extra amounts of flour, unless the recipe has been modified after these reviews I cannot confirm. I baked them at 375°F and lowered the temp to 350°F for the last 5 minutes. Also, when I put them in, I gave them a little steam which I let out of the oven after 5 minutes. Thanks, for this great recipe!
Edit: I froze a few, since I had made double of the recipe. I took them out right before dinner and thawed them in the microwave and taste just as good as just out of the oven.
Was this review helpful?
0 users found this review helpful
If you attempt to bake this recipe, please do! Do not let the bad reviews influence you to try...