I absolutely LOVE this recipe. It's really simple.....I usually have all the ingredients on hand. But it must be something about the ratio of fat to grains that makes these rolls the most consistently reliable and delicious every single time! Like others, I toss all the ingredients, exactly as written, into my breadmaker and set it to "dough", take it out 1.5 hrs later, roll it into 24 rolls (don't be afraid to really work them in your hands....it makes them very tender) on a single 1/2 sheet baking pan and let rise for 1.5 hrs. I like to use my oven to rise the rolls by setting it on its lowest setting (170°) and turn it off when it reaches temperature. Then I put my rolls in to rise. When they've nearly tripled in size and are touching each other, I pull them out, turn the heat up to 400° as instructed, and bake for 10 mins. Absolutely perfect, every time. I will NOT buy rolls ever again! Cinnabon has lost my $$ too....this is perfect for cinnamon rolls as well. Experiment.....add garlic, rosemary, brush the top with egg, milk or butter. The sky is the limit with these little clouds of goodness. But do stick to the basic recipe, word for word, before tweaking however you like. It is the PERFECT base recipe! I !an never thank you enough
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I absolutely LOVE this recipe. It's really simple.....I usually have all the ingredients on...