Fantastic! I enjoy baking cakes, but I don't often use yeast or bake breads so was a little anxious, but this recipe was SO easy!
For any Brits out there, the .25 ounce of yeast it calls for is just your regular 7g sachet of Allison/Hovis "Easy bake yeast".
The only thing I changed after reading the reviews was to only make up half of the stated filling quantity and found that it was just right. I also didn't use a muffin pan -to keep them softer on the edges as others suggested- so I used a 10 x10 inch square pan instead and filled it with the rolls. I made around 14 rolls and it was perfect!
Another handy tip I saw on the TV the other day for cutting dough rolls into slices- is to use either dental floss or thin embroidery thread! Honestly it is a brilliant method!
So once you have the dough in one long sausage shape all rolled up, slide the floss under the roll at the place you want to slice...then tie it in a knot on the top of the roll (so the thread is now around the whole diameter of the roll) and gently tie the knot tighter around the roll until it completely cuts through it! Perfect slices every time! No need to stand there for ages trying to gently cut through it with a knife!!
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Fantastic! I enjoy baking cakes, but I don't often use yeast or bake breads so was a little...