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Showing 1-3 of 3
on May 04, 2011
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 31, 2009
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 26, 2007
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (76 g)
Servings Per Recipe: 12