These are delicate, tender, delicious, and far superior to everything my school lunchroom ever produced! I made a half batch--now I wish I'd made a double! I will use this over and over and over! I didn't change a thing except method-wise--I kneaded in the bowl, and used the tear-off-and-shape method. I did have to add about a half cup more flour when kneading--it was far too sticky but that's probably something to do with halving the recipe. EDIT: 11/2009: Made these again, using the overnight rise method. Even more delicious. But do be sure to let them reach room temperature before you bake, otherwise the tops will get too done before the middles are done! I gave mine 2.5 hours to reach room temp & ran out of time...so at least 3 hours.
Was this review helpful?
3 users found this review helpful
These are delicate, tender, delicious, and far superior to everything my school lunchroom ever...