So let me first say that if you were to ONLY eat them the first day you make them, it would be a 5 star recipe! However, the very next day, the rolls were totally dried out, almost inedible, and would be a 1 star recipe. I make bread and rolls all the time, and I know not all homemade breads dry out so quickly. So, make these if you want to eat them right away, because they are delightful! I had NO trouble with the dough rising (maybe people weren't proofing correctly?), and the texture was not dense at all. They were light inside, but had enough texture to withstand holding in both hands like you do for a burger/sandwich and not getting squashed. The egg wash looked fabulous. I sprinkled sesame seeds on after the wash and it looked amazing. I would recommend refrigerating half of the dough before the second rise if you plan on having them another day, and baking them fresh right before eating. Note: I halved the recipe, and got 8 large buns. Other than that, I followed the recipe exactly, letting my bread machine do the work, and baking for 20min.

These were very good...won't replace my fave recipe which calls for cornflakes, but is a great alternative when I'm out of cereal! The mashed potato flakes made the breading very interesting...crunchy but sort of creamy...hard to describe!

YUM! Only thing is, 1/4 c makes HUUGE cookies! I ended up with a cookie pileup on my pan :) Still delicious, but next time will make a little smaller. Also might add a little more salt next time. Oh, also I used cold butter cut into pieces and the texture was perfect! Not cakey at all and no need to refrigerate first.

SO delicious! And so incredibly easy to mix up. I put the whole mixture in my stand mixer, and although it just baaarely fit, it did the trick! Next time I will put half in at a time, because it was so dang easy in the mixer, and cut in the shortening to perfection. I've only made biscuits with this, but they rose higher and were fluffier than when I used Bisquick. I will be making this again and again!

My two cents- definitely double the spices and replace at least half the oil with applesauce. I was surprised this called for any oil, since I know of many recipes where oil is omitted and applesauce used in its place. I think this would have been spectacular with pecans and apple chunks...It would have been a much different recipe, but I would have liked the texture differences. Also, I took the oven down to 325 half way through. Next time I would bake at 325 for 1 hr 20.

This is delicious! I made so many changes, and would not have liked the original recipe without them, so 5 stars is for finished product, not original recipe :) But it is so adaptable, it is a great recipe to start with. My changes: I used crushed tomatoes, 2 stalks celery, fresh mushrooms, 5 cloves garlic (our preference), 3 chicken breasts, and some sausage. It was not too spicy, perfect for our 2yr old. I think next time I will use 2 bell peppers, and 2 jalepenos and it still wouldn't be too hot.

I make this exact dish all the time- the Ritz crackers give it a delicious flavor! I also add shredded cheddar to the cracker crumb mixture. The cheddar and buttery crackers are NOT like your typical breaded chicken taste!!

Hmm not too impressed. I made these exactly like the recipe directed(except for putting garlic salt in the batter), NOT overmixing, and they were not very fluffy and didn't rise very well. I would try this recipe again, but fiddle with the flour/leavening ingredients a little. Or maybe use shortening...

I made this in celebration of Chinese New Year last night and it was fabulous! If you follow the sauce recipe exactly, it will taste just like takeout. Next time for more of a kick, I will add more lemon juice/vinegar and more pepper flakes for more of a tang and kick! I have a tip for perfect breading: replace 1/4 c of breading flour with cornstarch. It adds a little thickness to the sauce, like when you dredge steak for a stew. The result is a restaurant perfect breading that does not flake off in the sauce and has just the right crispy texture. I used 3 breasts, fried half at a time, and added them all to the pan at the end. Then I poured SOME of the sauce back into the pan (there was a ton, but I also used the marinade) and simmered until thickened, tossing chicken to coat. The rest of the sauce (1 1/2 cups I would say) I cooked in a little saucepan with a slurry to thicken, then poured over veggies and rice. You've got to try your breading with cornstarch next time! You won't be disappointed!

This pie turned out perfectly! Very smooth and creamy (I microwaved the milk for 6 min). I tweaked it a little (don't we all?) and used 3/4 c PB. It was the perfect amount- don't skimp here! One tip I have would be to add the marshmallows to the milk mixture first. I added them last, and they stayed a little too firm for my liking. It would have been better if they were softened more while the milk was still very hot. I topped mine with roasted peanuts and it gave a wonderful texture contrast! The fam could not get enough of this one!