I have made these dinner rolls 3 times now, and the first two times, I made them exactly how the original recipe called for, and I thought that they were kinda bland but I loved the texture of them. Today (Easter Sunday 2011), The only thing I changed was I used 2 cups of canned milk (instead of regular milk), 4 Tbsp of shortening, and 2 Tbsp of butter (instead of 6 Tbsp of shortening), brushed the rolls with egg white just before I popped them in the oven, and then when they came out of the oven, I brushed them with melted butter. I also used fresh Fleischmann's Active Dry Yeast (not the Rapid Rise; also make sure it isn't expired). They came out absolutely amazing, and were NOT bland anymore! The next time I make them, I plan on using Stevia instead of sugar, so I'll let ya'll know how they turn out!
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I have made these dinner rolls 3 times now, and the first two times, I made them exactly how...