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Gooey Cinnamon Rolls - Rapid Rise
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Bierocks (German Meat Turnovers)
I make my own dough and use this filling. This is the best! I have to double the recipe because they don't last very long and I like to freeze a few for lunches during the week.
5 users found this review helpful
Dec. 29, 2011
Classic Cinnamon Rolls
Absolutely amazing!!! 5 stars is not enough. This is a 10 star recipe without a doubt. The addition of potatoes makes this recipe. I will never again make breads or rolls without adding mashed potatoes. Potatoes is what makes these rolls moist and tender. I have no idea why potatoes makes such an enormous difference, although I did attempt to find out why. If anyone knows the science behind mixing yeast and potatoes, please reply. I tried for a couple of hours yesterday to find the answer but came up empty. When making these rolls I did follow a couple of tips from previous posters. Mixing the butter, sugar, and cinnamon really does help keep the filling in place when rolling. Also, dental floss for cutting is the best way to cut dough.
7 users found this review helpful
Dec. 28, 2011
Bread Pudding II
The best Bread Pudding ever! My family loves Bread Pudding so I have to double the recipe or listen to them complain when it’s gone too quickly. I've made this recipe several times; sometimes as written and sometimes with a few tweaks to match my current mood. Tweaks I’ve made: about a ½ cup less of the milk, sugar ½ white ½ brown. Add a ¼ tsp nutmeg per recipe (so ½ tsp for a double batch). Also, I like it dense so I don’t really count the bread, just tear it up until the pan (13x9) is about ½ way to the top, gently but closely compacted. The milk mixture just covers the bread after using a fork to gently push anything sticking out down. I do live at about 6000 feet so I do have to modify baking time and temp slightly. High Altitude changes: pre-heat oven to 370. After putting the dish into the oven, drop the temp back down to 350 and back 45 to 50 minutes.
4 users found this review helpful
Oct. 30, 2011
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