If your rolls come out looking any less than totally jacked up, you added too much flour. If your rolls have smooth tops and you were able to handle these without sticky fingers, you added too much flour! Back away from the flour, people! Don't be scared! I typically go with the super quick rolls that take about 35-40 minutes from start to finish. However, I was a bit bored with them so I decided to try this recipe. Kicked the 40 minute rolls to the curb and these have been moved to the top of the recipe binder.
I doubled the recipe which made 16 rolls and they were all gone within 24 hours (between myself, my husband, and three young boys). I used my kitchenaid mixer and will be tripling the recipe this time so I can use all the muffin cups in my two 12-cup muffin pans.
The only change I made was to use half whole wheat flour and half AP organic flour since the AP organic gets expensive. The rolls were really very good and I assume it would be even better with all white flour. I baked them for a total of 13 minutes because they were not quite done after 10. I stuck a knife in two of them and they both were still very doughy toward the bottom.
Was this review helpful?
1 user found this review helpful
If your rolls come out looking any less than totally jacked up, you added too much flour. If...