orgasmic

Reviewed On: Nov. 18, 2012

This is absolutely perfect. I live in a house with multiple food allergies and it is hard to find good allergy free salad dressings...I do agree with some of the other reviewers, the salt is off the charts in this recipe. I use 2 tsp of salt, not 2 Tbls. It comes out perfect everytime!

Reviewed On: Feb. 18, 2011

OMG. These were sinful. I did add my own tweaks based on some of the other user comments: 1. I measured out the 1/4 c sugar for the dough and from that I added 1 tsp to the warm water for the yeast. The sugar will help the yeast bloom. 2. I added 2 T Crisco to the bread dough. 3. I doubled the filling mix and added 1/2 c chopped pecans. 4. Used a 9x13 pan but will use a cookie sheet next time. 5. baked at 350 for 20 minutes. I finished them off with a Brown sugar caramel: 1/4 c butter, 1 c brown sugar, 2 T skim milk, 1 tsp vanilla. Melt the butter and sugar in a heavy sauce pan. Stir constantly, and bring to a boil. Turn off heat and drizzle in milk and vanilla. Turn heat back on low and cook until sauce thickens. Turn off and let cool and the sauce will thicken more. Spoon over the hot rolls and let set for about 5 minutes....it's heaven!

Reviewed On: Feb. 13, 2010