MyAdventureToBecomingABaker Recipe Reviews (Pg. 1) - Allrecipes.com (11321349)

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Southern Butter Rolls

Reviewed: Jan. 1, 2010
I was going to only give this recipe a rating of three stars, but the taste is fantastic! It's taste is similar to the rolls at Texas Road House or an excellent quality store-brought rolls. Characteristics: An Very soft and very thin crust. Extremely soft interior. Negatives: I use the "scoop and level" method for measuring flour in a recipe. I DO NOT IN ANY WAY PACK THE FLOUR. I found this dough extremely hard to knead. The remedy I used for this problem was a 15 minute "rest period" and an extra 3 tablespoons of water. Then I kneaded it for 8 minutes. I baked this dough for 13 minutes and it was perfect. I love these rolls
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Mom's Yeast Rolls

Reviewed: Jan. 1, 2010
Characteristics of the bread: Thin and soft exterior and an spongy interior. Positives: It is very tasty and slightly rich. The interior of the bread is excellent considering there is no kneading. Negatives: This is a very sticky dough. Notes: This bread would make an excellent pizza crust.
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French Bread Rolls to Die For

Reviewed: Jan. 1, 2010
Characteristic of this bread: It has a thin and hard outside crust. The inside was soft and a little firm. Positive Aspect: The dough was very easy to knead and shape. Negative Aspect :The taste of this roll was bland. I would recommend the amount of salt or sugar be increased. The bottoms of the rolls were burnt in 18 minutes. I always an use oven thermometer during baking ensuring accurate oven temperature.
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Creamy Buttercream Frosting

Reviewed: Dec. 30, 2009
This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call for egg whites. But the recipe could use improvements. 1. half a teaspoon(or more) of vanilla adds a lot of flavor. 2. Some of my tasters felt that there was too much of a "butter felling" in the texture; the method I used for correcting the texture was adding small amounts of extra confectioners sugar, no more than half a cup, to the frosting and whipping it for a couple of minutes longer. If the frosting became stiff you would have to 1 to 2 tablespoons of whipping cream. After adding the extra sugar the frosting became to sweet, so to tone down the sweetness, I slowly added pinches of salt to the frosting, a baker's secret. Be very careful not to add too much salt!
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Chocolate Fudge Buttercream Frosting

Reviewed: Dec. 30, 2009
This is a great tasting chocolate frosting. It is smooth and has a deep chocolate flavor. It is a relatively easy frosting to make. I did not have hot fudge topping, so I substituted an equal amount of whipped ganache(made of chocolate and whipping cream). I was impressed.
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