I tried this recipe (with a few modifications) last night, & my husband & I loved it! The rolls were moist and flavorful. I read a review that had a hard time getting the dough to rise. I used a tried & true method that I was taught when I 1st started baking bread - it hasn't failed me yet! I combined the yeast & warm water, as well as 1 tsp of the sugar. I let that sit until there was a thick layer of foam on top (about 10 mins). Then, I proceeded with the directions in the recipe. I did add dried parsley & cracked pepper to the dough. I, also, used Unbleached White Whole Wheat Flour. I was making these to accompany a salad with grilled salmon & only had enough tomatoes for the salad, so I used a 12oz can of diced tomatoes for the sauce. I used fresh basil instead of dried & probably a bit more than the recipe called for. Also added parsley and a pinch of sugar. I did not add the additional tomato sauce as the recipe called for. Once I stuffed the rolls with the sauce, I topped with a blend of shredded Italian Cheeses. The results were great! Before this, my husband's favorite bread that I made was sundried tomato pesto bread sticks. Next time, he wants me to try to combine the 2 ideas & kneed the sundried tomato pesto into this dough & make everything else as I wrote above. I'm sure it will be great, too!
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I tried this recipe (with a few modifications) last night, & my husband & I loved it! The...