I have made this recipe about a dozen times now. I've exchanged the sugar for honey, used a cake pan instead of muffin tins, used muffins tins, added .25 cups of cheddar cheese and doubled the recipe. Came out wonderfully all but the very first time when I put too much of the dough (which is much more like an extremely sticky batter) into the muffin tins. If you are using standard-sized tins, I recommend using about 2-3 heaping tablespoons of batter for about 10-15 muffins. I normally let the dough rise 30 minutes in the bowl and then an additional 10 in the tins or pan before baking. Use a floured wooden spoon to scoop into tins. If using a pan, put large dollops of dough to make individual rolls. A hit every time, but beware of eating too many to those who have yeast issues. These rolls are seriously addictive and are great with fresh apple butter right out of the oven for breakfast, or with a home-made chicken soup. Love them!
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I have made this recipe about a dozen times now. I've exchanged the sugar for honey, used a...