Reviewed: Sep. 18, 2011

These have a great flavor. Mine turned out a little dense, but I think I didn't let them rise long enough on the first rise. I don't have a bread maker, so I just kneaded them on my Kitchenaid and let them rise then punched them down and formed them into rolls. I substituted White Lily flour for half the all-purpose to lighten them up a little bit. The directions on timing are definitely wrong - mine took 20 minutes also. I brushed them with butter half way through cooking to give them a nice golden crust. I think this dough might make really good deep dish pizza crust too - I will definitely play around with it.

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Reviewer:

Angie

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Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Hagerstown, Maryland, USA

Reviewed: Jun. 28, 2011

If you're looking for a recipe similar to Pillsbury corn bread twists look no further. I have been searching for something like this for years. I did have to add 2 tablespoons melted margarine and 3 tablespoons milk. If you want a similar taste to the Pillsbury twists I'd recommend using melted butter instead of the oil and margarine. That'll be my next try!

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Reviewer:

MissBanjo

Cooking Level: Expert

Home Town: Harbor Beach, Michigan, USA

Living In: Cotopaxi, Colorado, USA

Reviewed: Aug. 15, 2009

I had to add another 1/2 cup of water and only baked them for 15 minutes, but I got 12 lovely baseball sized rolls out of this recipe...I would definetly recommend it.

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Reviewer:

LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

Reviewed: Nov. 10, 2008

They needed more water in my bread machine. They tasted good even though they were a little hard. The day after they were as hard as rocks though and thats why i gave it a 2.

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Reviewer:

willowwinds

Reviewed: Jan. 7, 2007

The recipe worked up fine. The rolls were not popular with my family. They were ok.

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Reviewer:

REENASHLEY

Reviewed: Nov. 21, 2006

Yum! Thanks Judy! I made these exactly as recipe states. I did need to add more water (I used water and milk powder instead of milk, easier to get room temp)during the kneading. But I always test the dough for stiffness during the second knead. Please folks, remember that making breads and doughs in the bread machine still requires you to check the dough during kneading. Adding more liquid or flour according to how the dough feels. During the second knead it should feel sticky, like tape. For reference I like to fold a piece of scotch tape and tape to top of bread machine. I tap my finger on it to get a feel for what the dough should fel like, then I touch the dough. Adding more liquid or flour as needed. (I remove the tape before baking happens) All that said, these rolls are wonderful!!! A nice delicate crunch from the corn, and a lovely yeast fragrance and flavor! I am making these to take to Thanksgiving dinner! ***I forgot to state that I did only bake these for 15 minues (I am sure 45 is a typo) and got 10 huge rolls. You could easily make them smaller and get around 18-20 perfect dinner sized rolls.

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Reviewer:

CookinMama

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Living In: Redding, California, USA

Reviewed: Jul. 5, 2006

I made this into a 9 x 5 loaf, baking for about 50 minutes. I used about 1 c. whole wheat flour and 1.5 c. bread flour. Made this way, this bread is particularly good with peanut butter.

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Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Nov. 26, 2005

After reading the comments I started with 3/4 cup of milk and only 2.5 cups of flour. But I still had to add additional liquid. I got 12 rolls which I baked in a muffin tin for 15 minutes. If I was rating the recipe as written, it really deserves a 1. With a few minor alterations its is quite good.

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Reviewer:

ETZNAB

Reviewed: Nov. 22, 2005

It's a great recipe except for the baking time. Bake for 45 minutes if you are looking for hockey pucks !!!! Fortunately I was skeptical and checked at the 8 min mark.. Wow - better change the baking time.....

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