This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pieces and place on a greased baking sheet in a warm moist oven. I will also add a little more sugar and salt next time. Acutally, I can't wait to make them again!!!
This recipe is great except it's missing one important step: Let the rolls rise again on the baking sheet before you bake them. I made a sheet of rolls and some "bubble bread" because it makes a lot of dough. Both were great.
Very good recipe. I recieve compliments each time I make these rolls. I made a few adjustments.I add a tad more sugar and salt because my family said they were a lit bland the first time I tried them.
I substituted a small boiled mashed potato for the flakes and that worked just fine. Let it do a second rise in a warm oven. I also kneeded by hand for about 7-10 minutes. I noticed some of the other reviewers said it tasted biscuity that's probably because they under kneeded it. Mine was soft and chewy-great! I used it for bierochs and it was a perfect match.
I like a lot of others who rated this added a little more sugar and salt for flavor as well as letting them rise a 2nd time on the baking sheet before cooking them. The longer you let them rise the fluffier they will be...they turn out more like biscuits if you don't let them rise a 2nd time. My husband loved these and I've been attempting many recipes as of late but this is the only one that came close to pleasing me as well as my family. Thanks for the recipe!!
My husband thought these were store-bought rolls (coming from him this is a good thing). These had an odd texture to them that I have never had when baking bread--they weren't chewy exactly but kind of mealy more like a biscuit (although these definitely tasted more like rolls than bixcuits). I might try making these again but I would add more salt to give them a little more flavor. Also like another reviewer noted I think these would turn out better if after the dough has risen the first time they were formed into balls and allowed to rise again before baking.
I really liked this recipe. But the last couple of times I've made it the crust is really hard. Probably user error. I added more salt b/c I like more of a saltier taste than sweet. But excellent otherwise..
Froze half the dough Have had nothing but compliments!
My 12 year old daughter used this recipe as a pizza crust. Tasted great.
not the best iu've ever had but good
