Made them exactly as written (except I used all-purpose flour rather than bread flour) the first time. They came out smaller and harder than I would have liked, more like hard(er) dinner rolls as some others have said. The next time, I made the following changes: 1. Used whole milk rather than 2% (which I had done the first time); 2. Used shortening rather than butter in the dough - which I melted into the milk; 3. Used 3.5 C bread flour rather than 3.75 C all-purpose; 4. Brushed light olive oil over the tops rather than butter; 5. Instead of rolling them and using a cutter to make 18, I divided the dough (by just eyeballing) into 12 equal-ish chunks, and formed them - by hand - into slightly flattened spheres. They came out PERFECT!!! For those of you getting dinner rolls instead of sandwich buns, try some of the above changes. (Disclaimer: I live at 1,200 m / 4,000 ft of elevation; this may affect things.)
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Made them exactly as written (except I used all-purpose flour rather than bread flour) the...