MARYILEE Profile - (1204970)

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Member Since: Apr. 2002
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Recipe Reviews 7 reviews
Angie's Perfect Dinner Rolls
I made this but I used it to make cinnamon pecan rolls, and they turned out great! The rolls came out fluffy and tender--perfect for cinnamon rolls. It was easy too. I don't think I changed anything in the original recipe. After letting it rise, I kneaded it well and then cut the dough in half. (I put half in the freezer, so we'll see how that turns out later in the week--planning on making doughnuts out of it.) With the remaining half, I rolled it into a rectangle and spread with butter, brown sugar and cinnamon mixture. I rolled it into a log, and sliced it into twelve rolls. Put them in a baking pan with a caramel sauce I made and pecans, and let them rise another 45 minutes or so. They came out amazing!

1 user found this review helpful
Reviewed On: Mar. 31, 2013
Unbelievable Rolls
I proofed my yeast and it was very foamy, and otherwise, followed the directions. The rolls didn't rise much after I rolled them into balls and placed them on the cookie sheet. I let them sit in a warm place but after about 40 minutes, I decided to bake them. They didn't rise really at all in the oven. They wouldn't have been too bad, but they had no flavor other than a mild sweetness. It was an odd taste for a dinner roll. What saved them was I took the remaining dough (I only made a dozen small rolls) and made sticky buns with some of it, and monkey bread with the other part. I let those sit in a warm place for another hour or so, and they rose some more. (maybe the added warm sauce they were in helped?)Anyway, as sticky buns, they were great. The monkey bread was also good, according to my husband. I was too busy eating sticky buns to taste the monkey bread.

0 users found this review helpful
Reviewed On: Mar. 22, 2013
Amish White Bread
I can bake great cookies, but I have always been terrible at baking bread--even when I had a bread machine. It would always come out dense and doughy with a big air bubble at the top. In fact, I haven't even tried for years, but decided to try one more time and I am so thrilled to find a recipe even I can make! I made it exactly like the recipe except that I took other reviewers recommendations to cut back on the sugar. I used about a third of a cup and probably could have gone down to 1/4 cup. (It was still slightly sweet). It baked up light but with a good texture. It was great with just butter on it, but this morning I toasted a few slices and topped with butter and cinnamon. It was fantastic! I can't believe I actually made that loaf of bread.

1 user found this review helpful
Reviewed On: Mar. 8, 2013

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