These are very special rolls and if you are patient enough to do all of the rises you will be rewarded. I love this recipe but do not use but 2 tablespoons of sugar, tried with the 1/2 cup and was too sweet for me. I like a dinner roll not to taste like a sweet cupcake just my preference. However the extra rises changes this from a good roll to a pillowy light airy great roll. I have made other dinner rolls with the 2 rises but never will again. 2-3 of these disappear within mins after coming out of the oven and hitting the dinner table. It's the darnest thing how that happens!

Reviewed On: Nov. 11, 2011

Good recipe and simple. I added half teaspoon of Dijon mustard and another teaspoon of jam to emulsify the mix

Reviewed On: Jul. 22, 2011

With just a few tweeks this go from good to over the top grrreat. After slicing onions put into a shallow bowl and cover with buttermilk, let sit for hour in fridge. Add flour to a bowl with 1/4 cup of corn starch(forget the baking powder)this lighten up the gluten. Add 1/2 tsp cayenne pepper, 1/8 tsp black pepper, 1/2 tsp garlic powder to flour. Pour off buttermilk and add if needed to make one cup, set aside. Dredge onion rings into flour and set on cookie rack, now add buttermilk to flour and 2 tablespoon of instant potatos. Let mixture sit for 10 mins, the potatos will thicken batter. Dip onion rings in batter and then into Panko bread crumbs not reg, this makes them so incredibly crunchy you won't believe it. Put onion rings on a cooling rack to dry for at least 10 mins. Drying keeps the batter/Panko on better when cooked and less greasy. Deep fry after oil has reached 350 degrees, flipping over after couple mins until golden brown. Salt right after they come out of oil. Do not salt batter as it makes the onions sweat and batter will fall off.

Reviewed On: Apr. 30, 2011