These are truly phenomenal. I've made them with beer, ginger ale, water, and today I even tried them by proofing the yeast in milk (no water or beer) because we had to turn the water off as my husband was playing plumber. Unbelievable! Thanks Jan, hats off to the queen of yeast breads!

Reviewed On: Jan. 1, 2013

these are great. I actually substituted in 2 cups of robin hood multigrain flour, and I didn't use any vital wheat gluten, and they were still light and fluffy! I got 18 nice sized rolls out of the 5 1/2 cups of flour (and unlike other recipes, this one was dead on with the flour measurement, 5 1/2 cups gave me a nice dough that pulled away from the sides of my KA bowl). I put half in the fridge, and the other half in the freezer, and I might add, they freeze extremely well. Overall, one of the best roll recipes I've tried to date.

Reviewed On: Nov. 16, 2010

my father is Pakistani, and we used to eat a lot of naan bread at home, but we bought it at the local East Indian restaurant. Unless you have a "tandoor", or clay oven at home, it's not going to be restaurant quality. Having said that, this is a close second! I don't roll out the balls of dough, but rather use my fingers to stretch them in to a large tear drop shape, that way the texture before grilling is thick, and uneven. This way, after grilling, you get an almost authentic bread. Also, I added 1tsp of baking soda to the flour mixture to get bubbles on the surface. Thanks for sharing!

Reviewed On: Sep. 27, 2010