This was a FANTASTIC recipe. If your buns/loaves came out too dense, that means you didn't allow them to rise properly. These were light, and airy and perfect with soup. :) Thanks for posting!

Hi Ser, Thanks for the receipe. I made these rolls and I must say they were wonderful. The only change I made to the recipe was 1/2 cup vital wheat gluten flour, cut down on the bread flour by 1/2 cup and instead of honey I used Agave Nectar. Thanks again for sharing.

This adapted very well to using my KA mixer. Proofed the yeast (1 pkt of active dry yeast) in warm water (110 degrees F) for about 10 minutes until it reached foamy stage, and then added melted butter, instant coffee (to dissolve) and honey to the water and stirred it up. I mixed together 1 cup of bread flour, 2/3 cup wheat flour, sugar, salt, vital wheat gluten and the cocoa; added this to the mixer bowl and started mixing at a low speed. Then gradually added the remaining 2 cups of flours to reach the right consistency and kneaded for about 4 minutes. Dumped into an oiled bowl and let rise for about an hour. I then formed into rolls and let rise for about another 45 minutes, brushed on an egg wash, and then into the oven. These soft rolls (definitely not dense) baked up beautifully with a nice flavor and chewy texture. They were just a little doughy in the center, but that could be just a matter of difference in oven temperatures. Next time I will bake for an additional 5 minutes. The recipe ingredients were spot on, and I did not have to add additional flour. I've not yet baked a lot of rolls and bread, but these rank right up there with the best so far.

Great flavor, but a little more dense than we prefer.

I do not have a bread machine to make this recipe, I used my Kitchen Aid mixer. I think that any good bread recipe can be easily adapted to be made by hand. I proofed the yeast with the warm water (that I dissolved the coffee granules into), yeast, sugar and honey for ten minutes until the yeast "bloomed", then added the melted butter and all the dry ingredients. I do NOT have bread flour, just regular AP flour. I did not need the vital wheat gluten. This dough was REALLY wet, it took another 1 1/4-1/2 cups AP flour to get it to form a ball that I could knead with my dough hook. I kneaded it for five minutes with the dough hook, then set it to rise in a greased bowl on a warm heating pad for a couple hours. I then formed it into large rolls and set the formed rolls into greased muffin tins (one 12-cup muffin tin was just right for me), then covered it with saran wrap and let it rise for 45 minutes on the warm heating pad. After the rolls were done, I brushed them with vegetable oil for tender tops. I did not sprinkle the tops with sesame seeds as I didn't have any. I think this recipe is a good recipe, I know she was going for a knockoff of the Outback's bread--and it's very close. Very chewy roll recipe with a nice fluffy interior. I think it's a good bread recipe today but the flavors will be even better the next day. I think it's a little too sweet for me now but that might mellow by tomorrow.

This was a gooey mess!!! I thought I could kneed it myself but NOT. I followed the recipe and instructions exactly. I'll be interested to read others' reviews.