Best. Sauce. Ever. My family LOVED it! The only thing I did different was add a tablespoon of dried oregano. I made this right after I put my dough ingredients in the bread machine so the flavors had time to marry. SO GOOD! I will never buy take out again.

I hate when people modify recipes, then rate them...but here I go. This sounded so good, and I had half a cooked chicken needing to be revived, so I went with what I had. I subbed apples for the grapes, and turkey bacon for the regular. Skipped the water chestnuts because I didn't have them. I followed the measurements exactly. The apples made up for the crunch of the water chestnuts and gave the sweetness of grapes. This was by far the best chicken salad I have ever eaten, and I think I have tried every chicken salad I've ever met! I think next time I will try a bit less mayo and a bit more ginger. I used a very moist rotisserie chicken, maybe less moist meat would have needed the amount of mayo called for. In any case I am in-love! I am making some crusty rolls tomorrow, and shall enjoy a sandwich with lettuce and a splash of balsamic vinegar. Heaven!

Oh My Yum! Made to go with Ham 'n Green Beans last night and they were great. The perfect hint of sweetness that made them extra special. The butter did amazing things to the texture of the inside of the roll. I let them raise a bit too much and they kind of exploded. Tasted great though. I had trouble rolling them out big enough and ended up stretching by hand. Used a pizza cutter for even pieces. I didn't care for the texture on the outside much...too much flour from the rolling out process. User error, I'm sure. I've got a batch raising as "regular" rolls and will egg wash them before baking. I'll let you know how it turns out. Keeper for sure though!

Amazing! I prepped the ingredients a few hours early and used the bread machine dough cycle. I peaked when it was mixing and had my doubts; the dough seemed very heavy and I had to resist adding liquid. After it was done rising I was greeted with beautiful dough that was overfilling the machine. I punched down and shaped into 8 large burger buns. I let them rise on a greased baking sheet I sprinkled with cornmeal. I had to help the rising process along by warming the oven to 100 degrees than turning off. It took them about 20 minutes in there. I baked the 2 pans individually. I forgot the egg wash for the first pan, they were soft with a very slight crust, I remembered for the second pan, and added a light sprinkling of sesame seeds. That batch was glossy and crusty. I suggest toasting the split buns or using then day old if using a "wet" filling like pulled pork or sloppy joes. As for the people that had "thick" dough. I wonder if you maybe needed to knead more and let rise longer? This was about double a loaf recipe. If I didn't use my bread machine to mix the dough I probably would have gotten tired and under mixed the dough. Also, it was cold and dry today...the second rising took double what it does in the summer, but was probably key to these amazing buns!

Thanks for posting! I used imitation crab meat, instead of canned since that is what our local restaurant uses. While it was quite enjoyable, I found 6 oz. of crab a bit much for our taste. Next time I will use half the amount.