Egg allergy here, but these were fantastic with 1/2 c. vanilla yogurt substituted for the eggs. You'd never know the eggs were left out! I also used melted butter in the dough instead of margarine because our food needs to be Feingold-safe as well as egg-free. After removing the dough from the bread machine, I had to let it rise more in a warm oven to get it to double. My ingredients may not have been close enough to room temp. when I began. I followed some others' suggestions and made these the night before. They didn't rise at all in the fridge, so I popped them in a barely warm over for about 30 min. then preheated with them still in there and baked at 350 for about 2o min. until done. They seemed a bit gooey so after I served the first two, I propped up the pan to let the goo run to the side. I'll probably adjust the cinn./sugar mixture next time I make them. Can't wait to have more!
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Egg allergy here, but these were fantastic with 1/2 c. vanilla yogurt substituted for the...