*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This made a lovely soft light and fluffy dough. Really east to work and handle I think I could user it in lots of diferent ways I used Fliimsy's idea for cinnamon rolls this time. There was a little bit of a bitter taste from the baking soda (so not 5 ) so I'm going to reduce the amount next time and hope I will still get good results. Thanks for the recipe.
I changed the instructions some. Used half whole wheat flour & half all purpose flour. I increased the oven temp to 400 degrees dropped the amount of time for baking. And skipped letting it rise. They turned out pretty good. I also tried letting them rise for an hour and baking at the higher temp. They turned out a little lighter.
great recipe... and so easy! I line the baking sheet with parchment paper 1st and don't even have to wash the sheet... I do find that if you are rolling them out you need to add about 1/4 - 1/3 cup more flour... I've never tried these with whole wheat flour but I think I will next time
OMG I don't know what I did wrong but they did not rise very much. The only thing I can think of is that I didn't let the starter sit out long enough to room temperature. After only 20 minutes in the oven they were almost burnt. I had to throw them out. Elly May Clampett's looked better than these!