These were delicious and great flavored. I did add vanilla and toasted pecans. I think the "3 bananas" assume the bananas are on the small side. My cups were filled too full. You only need to fill them about 2/3 full or a bit more as they will rise nicely. Next time, I'll fill 11 cups, not 10.

Reviewed On: Sep. 6, 2011

As a long time baker, I know I could be overly critical, but... I made these a few weelast weekend to go with our Asian BBQ. No one cared for them and didn't eat them. They were heavy and overly sweet. I decided to try them again since these got so many high ratings. This time I made a bunch of changes and did a bit more digging into these rolls. I switched out to All Purpose. A much lighter and tender roll. NO BREAD IMPROVER! Bread improver is overly used by bakers who think that it "improves". Truth is, you can't make an already bad bread better by using it. I used whole milk, not canned. 1 egg, not two, 2 tsp of instant yeast. I noticed in the first batch the strong egg and chemical smell was the first notes of the bread. Used real, unsalted butter and Panko bread crumbs. I think a good option might be a mixture of rice flour, yeast, a touch of sugar and water.. painted on the bread before the rise. When it rises, it will crackle.. much like a dutch crunch vienna loaf. The second batch came out much lighter, better and tastier.

Reviewed On: Mar. 31, 2011

I thought these were very good. I saw an identical recipe somewhere else that called for 2 cups of flour, not 2.5, but I added the extra and thought that the dough was rather dry, but it still came together nicely. My cookies did not bake up flat or spread - they were perfectly shaped. I did add a bit of vanilla. I liked them - unfortunately, my family did not. They did not care for the flavor of butterscotch (wuzzies!) so next time I'll use chocolate chip. I might add some peanuts too.. these would have been great using them. Thanks for sharing, Arlene

Reviewed On: Mar. 23, 2011