This is the easiest and best dough I have ever worked with. Following advice in the ratings section, I used: 1 cup butter mixed into the dry ingredients with dough hooks on a portable mixer; cut down the amount of buttermilk/milk from 16 oz. to 14 oz.; and did not add any more flour. Because of time constraints I had to refrigerate the dough overnight. The next day it was so easy to roll out and cut (on a silicon sheet) and transfer to the baking pan. It took less than half the time I alotted. The only discrepancy was that it made 40 rolls instead of 24. [My cutter is 2 5/8" (6.5 cm) diameter.] The taste and texture were great.
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This is the easiest and best dough I have ever worked with. Following advice in the ratings...