What I love about this recipe is that it can be made in an hour. The first time I made the dough, I used a Danish Dough Whisk. It took minimal effort to knead the dough into a smooth ball. The second time, I use my Kitchen Aid Stand Mixer, and the dough kneaded in about 7 minutes. My tip is: turn your oven onto WARM for 2-3 minutes, then turn it off (while the dough is kneading). This creates a proofing oven, where my rolls proofed beautifully in 25 minutes. I like to brush an egg wash and sprinkle with either sesame or poppy seeds. Definitely a keeper recipe!
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What I love about this recipe is that it can be made in an hour. The first time I made the...