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I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flo...
The rolls turned out ok, a little dense but the dough was very sticky and hard to work with, I will try to do this again but i would reduce the amount of olive oil.
I made this recipe in my Kitchen Aid mixer. I proofed the yeast in my mixer bowl with the warm water and sugar for ten minutes, then added the remaining ingredients. I used whole wheat white flo...
I always wanted to try my hand at making rolls. This recipie intrigued me. I tried it and in all the 25 years of cooking for my wife and me, I came up with a great result on the first attempt....
I adapted this for my bread machine and made it with all whole wheatflour, and it was pretty good. Here is what I did, for anyone who is interested. First, I had to halve the recipe so it would...
This is an amazing recipe. I halved the recipe, used all whole wheat flour and made 6 larger sized sandwich buns. I let them rise for almost two hours and they turned out great! This is the o...
I love the subtle flavor the olive oil adds to these light and tender wheat rolls. I made the recipe exactly as stated using a high quality, first cold press olive oil, but I did halve the reci...
Fantastic! Very soft and fluffy. I really like that they are made with olive oil. To make them even more nutritious, I did an even mix of whole wheat and white flour (i.e. 3cup/3cup); next time...
This is a fabulous recipe. I halved the recipe, then made 6 large sandwich-size rolls instead of 12 dinner rolls. They were a touch dense, but nothing a little extra rising time for larger rolls...
Loved the flavor of these. The olive oil really stands out. I followed the recipe closely, only using all purpose for the bread flour. Nice texture and hearty. Perfect as soup/sandwich rolls. I ...