I served the whole dish over Pierogies. Awesome.
I was a bit upset after making this recipe. I love to smoke brisket on my smoker, both wood and electric. Now I know it's just a big waste of time! I also chose to pull it apart and put it back in the sauce for a while. Delicious.
These were awesome! Thank you. I made my 1st attempt last night. I followed some user reviews and used 1/2 butter and 1/2 shortening and DOUBLED the sugar. My entire picky family agreed to keep this recipe! Today I will experiment with the leftovers that seem a bit hard this morning, so around dinner time I'll see how they re-heat. I also have unused dough I'll try and make a batch tomorrow and see how the refrigerated dough holds up. **** Okay, the rolls reheated nicely. I had the unused dough wrapped in plastic wrap for 4 days before I was able to make a 2nd batch. I found that they rose quite nicely on the counter as well as in the oven. The final product after 4 days was about 80% as fluffy as using the fresh dough. Still, very soft and delicious!
PUBLIC SERVICE ANNOUNCEMENT! The recipe is all around great. I would like to say that after you gobble up this recipe. DO NOT THROW OUT THE JUICE! The leftover "Brine" or juice has the crisp cucumber flavor infused into it. The longer it sits, the better. Now I'm going to use a word that may turn some people off..Sardines. Keep reading! Don't be afraid. Take a can of boneless, skinless smoked sardines packed in olive oil. (Must be boneless,skinless). Drain off the oil. mash the sardines in a bowl and mix with some of the remaining Cucumber juice and any little bits in the juice as well, just until the mashed sardines are covered. They will absorb the liquid in 10-20 minutes. The resulting "Cucumber Smoked Fish Dip" is a gourmet treat that no sardine hater will ever know is made with sardines! Eat it straight or on crackers,toast, whatever. The two flavors combined is fantastic! Try it with just 1 can first, you'll be surprised. Thank you for the recipe and enjoy! -Natdiamond
