To start, yes, I made some very minor changes--just two, in my case: 3 cups of the flour I used was King Arthur white whole wheat, and I made 32 rolls instead of 24. That said, it worked BEAUTIFULLY. The only reason I'm giving 4 stars rather than 5 is that it is a little too yeasty, flavor-wise; I'm going to try reducing the yeast to 1 1/2 tbsp in my next batch. Other than that, it's great. The outside is nice and chewy, the inside soft, and the flavor holds up both sharp cheese and good whole-grain mustard. They also taste absolutely awesome with butter and Nutella (yes, both--don't judge me). On a side note, I'm a little confused by those who say that it takes a long time--do you folks not regularly make yeast breads? Some of my regular recipes need to rise in the refrigerator overnight, so the fact that I was able to make the dough for this in about 20 minutes, and then have the rolls in the oven within 2 1/2 hours made the recipe seem really quick to me!
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To start, yes, I made some very minor changes--just two, in my case: 3 cups of the flour I...