Great easy recipe. I've used it to make cinnamon pull-apart bread several times. If you are new to using yeast and hot liquids, I'd suggest some caution -- it's easy to kill the yeast if you let the milk get too hot on the stove. Use a themometer if you can't "guess" what about 115 degrees feels like.
Thanks for the recipe!
This bread was great! Everyone raved about it. I'll definitely be making this again. For everyone considering making this recipe: be very careful when heating the milk mixture. We had to do it twice as we killed the yeast the first time. In the end we wound up throwing the ingredients in a bowl and putting them in the microwave for 30 seconds rather than heating them on the stove. This worked perfectly and when we added the yeast it foamed just like the recipe says.
Yeast hint: If microwave the milk, be aware that the temperature may continue to rise 5 to 10 degrees F after you take it out. Let your milk sit for 5 minutes and after nuking and use a thermometer to make sure it is not over 105 to 110 degrees Farenheit when you add the yeast or you may kill it.
Attempted this recipe twice. The dough never rose. I've made bread before and never had dough not rise before. My yeast was new and the place I put the dough dark and warm. I don't know what happened but I will not be attempting this recipe for a third time.
This is the best bread i have EVER had in my entire life. Incredible texture and taste. Try it topped in butter or make sandwiches with turkey and swiss cheese. Unbelievable, I'm not kidding. I also tried making it with whole wheat flour and it was very good as well. Use "i can't believe it's not butter" instead of butter for a lower-cal bread. YUM!!
I used this recipe to make monkey bread- my son asks for it every morning! It worked great. The milk/yeast mixture didn't get foamy like the recipe specified but it rose perfectly! Thanks!
One of the best bread recipes. Very simple recipe ,not overly crowded with directions. I used it to make loaves of cinnamon bread. It was perfect! It's also very easy to tinker up a bit.I did find the rise times a bit short so I opted for double in size except for the final. There, I ovened the loaves when they had risen and looked like loaves.For those who had failures to rise, remember that yeast is a very sensitive live culture. Too hot and you kill it. Too cold and it doesn't wake up. Salted butter works just fine although excess salt will slow the culture as will too much sugar. Just cut down on the recipe salt. If you start with warm liquid at about body temperature and it is slow to activate, just give it a bit more time. It will come around if your yeast isn't dead. Yeast culture needs to be foamy to make your dough rise.Don't give up on it.Another note, the final dough should be on the stiff side to give body to the final product. One thing to remember, you are making bread..and to be blunt,you need to work hell out of the dough. Keep kneading until you get tired--and then knead some more. when the dough is ready it should stretch much like melted cheese. This really is a great recipe and well worth the effort.
Absolutely wonderful. Have made cinnamon rolls braided apple bread and sweet dinner rolls with it so far. What a fantastically versatile recipe!!
We fell in love with the sweet rolls they sell at the Aloha Stadium Swap Meet in Honolulu and this recipe nails it! My first attempt, I killed the yeast. Second time, (I omitted the butter from the yeast process), the milk was too cool so I set the bowl of milk, yeast & sugar into a larger bowl of hot tap water and viola! It started foaming within minutes! I took it out of the warm bath and let it activate for 10 mins and mixed the dough according to the recipe and added the softened butter with the eggs. I brushed with melted butter before and after baking. I mixed up cinnamon honey butter for spreading on them and my friends raved! I'm making these on Thanksgiving, for sure! And this was my first time EVER baking with yeast.
