These are wonderful! I followed the ideas other people suggested, added about 50% more sugar, a little more salt, split shortening and butter, and instead of plain water, added buttermilk powdered mix to it. I made half a batch and used one envelope of rapid rise yeast. (15 minute rest followed by shaping and a full rise) Added just enough flour to knead well, but still somewhat sticky. Brushed on melted butter after baking. I'm eating one right now. This is the third half-batch I have made. (upon request!) They are definitely soft, yet dense in texture, heavy in the hand, with a superb aroma. Reminds me of an egg bread or a potato bread with a slight wispy scent of pretzel somewhere in the background. Hard to describe here. A thin crispness on top when baked fresh that develops into a nicely even perfect texture from top to bottom the next day. (Definitely better the next day!) You barely have to chew them. We may have slightly underbaked them, which actually makes them even better, we think. All they need is a few seconds in the microzapper and a bit of butter for full enjoyment. Considering how big of a hit they are so far in this house, I am sure we will be making them far into the future. Thanks for sharing!
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These are wonderful! I followed the ideas other people suggested, added about 50% more sugar,...