I really like this bread recipe. I use it to make sandwich rolls. I make very few changes and it comes out great. 2x the sugar, 1.5x the salt, use olive for vegetable oil that's basically it. I've learned through trial and error that for the size of the rolls I want I can weigh the dough for 3.5 oz and it's perfect. At this size I generally get 10-12 rolls. Perfect for sandwiches. Nice and chewy texture. Thanks for the submission.

Reviewed On: Oct. 29, 2011

I wanted to make some rolls to go with "Penne with Shrimp" also found here (great recipe BTW), and came across these little gems. I also knew I wanted batter rolls but I've been advised by my doctor to add more whole wheat breads to my diet so I proceeded to alter these rolls accordingly. (BTW I decided to change the flavor profile to match the dinner I was having!) Just so you know I increased the serving size to 12, therefore the following amounts correspond to that number: used a ratio of 1-1/4 cups whole wheat flour and 1 cup AP flour, added 1/3 cup grated Parmesan cheese, added 1 Tbsp. Italian seas. and 1 tsp. garlic powder, used 1 tsp. reg. salt and 1/2 tsp. onion salt, used required amount but sub'd light margarine for butter, used 6 Tbsp. liquid egg substitute for 1-1/2 eggs, used only 2 Tbsp. sugar and omitted the nutmeg, sage and tarragon. I ended up getting 24 medium-sized rolls. They didn't rise very much so next time I might add back that other Tbsp. of sugar, but otherwise they turned out great. I'm sure I'll be making them again soon. Thanks for the recipe and the inspiration.

Reviewed On: Oct. 29, 2011

Mine never finished cooking in the middle; don't know what happened but won't be making this one again :(

Reviewed On: Jan. 18, 2009