i've used this recipe to make dinner rolls for several years now and have always been foolproof. the directions may be a bit strange but it works. After working with this recipe for a long time, i've done some tweaking: i add the salt only after i've added the flour. Salt retards yeast growth. Also, when the dough is way too sticky to knead, just add flour a little at a time til it's workable. To this basic recipe, I sometimes add in 1/2 cup grated cheddar cheese together with the margarine to make cheese flavored rolls. Yumm! Also, i avoid making the dough rise in a too warm place (i don't know with other bakers but the too warm environment just makes the "yeasty" taste stronger. you definetely don't want that). When shaping them into buns/rolls, pound out all the air bubbles that have formed during rising (and when we say pound, i mean POUND!). This makes for a much milder tasting roll.
Was this review helpful?
[
YES
]
108 users found this review helpful
What's this?