These are SUPER EASY and lovely. I hate to rate these at all as I made quite a few changes, but honestly, so good. The family is BEGGING for more, but they have to wait until supper. ;) I used part whole wheat flour plus a couple Tbsp. vital wheat gluten to lighten them up. Also, cream in the place of milk. And I totally forgot to add the 1/2 cup fat (of which I used a combo of butter and shortening) to the mixture before I stirred it all together, so I just poured the melted fats over the already mixed dough and used my hands to fully incorporate it in the bowl, then kneaded it for less than 5 minutes on an unfloured counter top...with all the grease, no flour was necessary!! I returned it to the bowl for the 20 minute raise, overturned it on my already greased counter, cut it into 16 portions, rolled each piece around under a cupped hand on the counter top for perfectly rounded rolls, placed 1 inch apart on a parchment lined cookie sheet, covered loosely for the final 30 minute raise. I brushed it with an egg wash and baked for the 15 minutes suggested. Perfect! Perfect! Ok, texturally, PERFECT. Flavor-wise, these are a bit on the sweet side. Easily modified, but for those who have a dislike for sweet bread with your... soup, for example, this might not be the recipe you are looking for. Just sayin'. UPDATE: Made these again for Easter dinner using only 1/4 cup sugar and they were PERFECT - texturally and tastefully perfect! LOVE this recipe!!!
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These are SUPER EASY and lovely. I hate to rate these at all as I made quite a few changes,...