Sorry, but this recipe was a disappointment. I have a couple of very fine roll recipes and I have been using them for years, but on a whim, I decided to try this one. First of all, why does it ask you to add cold water to the flour and yeast mixture? Unless you were to place the bowl in a very warm place, the yeast cannot do what it needs to do in 1 hour. But, I followed the instructions. Also, 2 and 1/2 teaspoons of salt is too much for that amount of flour. (in my opinion). After shaping them into rolls and letting them rise for 45 minutes, I baked them as instructed hoping they would rise more once they where put into the oven. They didn't. The texture was course and even though I use bread flour, the color wasn't creamy. I will slice and make croutons of them.
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Sorry, but this recipe was a disappointment. I have a couple of very fine roll recipes and I...