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I LOVE this dough recipe. It makes the most wonderfully textured bread and it comes out that way consistantly. I have used it for pan rolls, for fruit kuchen, and for sticky buns. I have made it each time w/o the dried milk. I find the bread is more stable if it is baked to light brown on the tops, especially if it will be supporting fruit or sticky bun sauce.

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foldingh May 04, 2011

We loved them!!! These are sooo good and they taste just like the ones from our local P&C bakery!! I went right by the recipe but made my dough in my bread machine and then rolled them into balls and baked them in the oven It made 2 dz for us and they rose up so big and fluffy! The kids tried to get away with just eating those for dinner and nothing else...lol. I did bake them at 300 degrees insteed of 375 but my oven bakes a little hot and I just pulled them out when they turned goldern brown on top. Thanks so much for this wonderful recipe I have been trying to find one that would compare to the ones from P&C.

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halloweencat01 March 31, 2009

It's the second time I do sweet dough rolls. But this one is a bit too sweet. I would reduce the amount of sugar if it doesn't affect the rising. Since the cooking time was not written, I let it 25 minutes in the oven. I think it was 5 minutes too much. The breads turned out dry. Thanks Kit :) Made for newest zaar tag.

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Boomette November 26, 2007

Thanks for posting this. .. I lost my recipe book that came with my machine. This is my all-time favorite, perfect every time!

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mjkyser April 26, 2015
Bread Machine Sweet Dough/Rolls