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on July 24, 2014
These are wonderful! I have never made any kind of bread before so I thought it would be a challenge. The dough was very easy to make. I used a package of active dry yeast, not instant. Be careful how warm you get the water as it needs to be about 110 degrees. If it is really hot it will kill the yeast. Also I put the dough in the oven with the light on and also tried it outside. Both worked well. For the sugar mix, I did 2 parts white to 1 part brown sugar with the cinnamon. It makes it a little richer. She give you ample butter to spread. I didn't use it all inside. I didn't coat the pan with butter; I used butter flavored cooking spray and sugar. The remaining butter I dripped it over each roll because I was afraid of them getting dry. This was a great idea. I used a cream cheese frosting on top. I baked for 27 min and they turned out prefectly. Any longer and they would probably dry out a little. One last note... I baked them the night before and immediately covered them with foil after i frosted them and just reheated them the next morning. In hind sight you could let them rise overnight in the fridge and pop them in the oven the next morning. I was too scared to try it. Good luck.people 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 July 14, 2008
The dough was very easy to work with, and had the 'light and flaky' texture I was looking for! Not hard to make either!people 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 (1601 g)
Servings Per Recipe: 1