Jddmom Recipe Reviews (Pg. 1) - Allrecipes.com (15463707)

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Golden Crescent Rolls

Reviewed: May 6, 2012
The rolls were moist and had a nice crunch on the outside. I would make this again, maybe even do crescent dogs.
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Challah I

Reviewed: May 5, 2012
I just feel in love with this recipe. Even after halving the recipe, I still had enough dough to make 2 footlong loaves. Don't pull your dough strings tight when you braid the dough. A tight braid will result in a cracked brad later on. I learned first hand :(, but still perfectly edible. I also didn't have problems with my bread bottom burning.
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Slider-Style Mini Burgers

Reviewed: May 5, 2012
Good alternative to the burger patty. Just didn't love it.
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Exquisite Pizza Sauce

Reviewed: Apr. 6, 2012
This is great. Can even double duty as pasta sauce. Would even be tasty on meatball sub.
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Croissants

Reviewed: Mar. 8, 2012
Before making these, I read most of the reviews and braced myself for the worst. I have made many types of breads from baguettes and sourdoughs to quick breads and muffins, but I never attempted to make croissants before since the instructions all seem a bit labor intensive. Work at your own pace. You don't have to sit waiting for the 20 minute or 2 hrs to pass. It's ok if you leave the dough chilling longer. As for comments on stickiness/dryness of dough, no recipe will produce perfect results everytime. You have to take into consideration how humid it is and what type of flour you use to get it just right. Ultimately you want to be able to knead the dough and form a dough ball. So if it is sticky, add more flour while you knead. If it is super dry, add a bit more milk or water. I made whole wheat croissants accidently (grabbed whole wheat flour instead of unbleached flour). I didn't notice until everything was mixed. So I doubled the recipe (only used 1 1/4 tsp yeast total) and regular flour for the other half. Even the tiniest bit of yeast will rise a large amount of dough, just give it more time if yours is not rising and check yeast expiration date. If the water is too hot, it will kill the yeast and not give a rise. To conquer the oozing butter, I sliced my butter with a knife. Nothing fancy. I laid butter on dough, no spreading or patting, and then folded and rolled. Touching the dough will melt the butter so work quickly and hands off. I didn't measure for cutting.YUM
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