Recipe by: Pat Heldenbrand
or
Sort stores by
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 pie...
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 pie...
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...
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...
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 ...
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 ris...
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 excell...
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, ...