I thought the directions were vague & didn't have time to read the reviews so I ended up changing things a little. I used coconut oil for my shortening and Pink Himalayan Sea Salt for the salt, which I was a little heavy handed with, I'm afraid. I used about a tablespoon of honey instead of the sugar. I sprinkled a little more flour over the top of the sticky dough (about a tablespoon) and then gave it a little kneading- three or four folds & covered it for rising for about 45 minutes. After it rose, I rubbed my hands with oil and broke off portions to fit into my silicone muffin cups and rotated the dough under so the top was smooth and the bottom "hid" the edges of the rolls. I let them sit about 10 minutes before smearing a finger dampened with olive oil across the top, which I think helped give them a golden top. They were delish with our soup on this chilly night.
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I thought the directions were vague & didn't have time to read the reviews so I ended up...