Handling the dough is key. I was making small rolls for slider burgers. I made a couple of mistakes with one pan but the second pan turned out GREAT. All from one batch of this recipe, no changes. My first mistake was heavily dusting the surface with flour. It made the dough dry and even after wetting, it wouldn't come back together to make balls. The seams were just too dry. The second pan, I shook off the flour and heavily oiled my hands. MUCH BETTER. They were soft but still sturdy on the outside. I will make these again for larger rolls and probably again for sliders. Thank you!
This is the best bread we've ever eaten! I made the loaf tonight. My husband couldn't get enough. It's soft inside and the crust is flaky just as it said. The smell in the house was heavenly. I changed the order of the ingredients given for my bread machine -- it says, emphatically, to add the yeast last, putting it in an indentation in the flour. So easy it's unbelievable. Can't wait to try the rolls.
Excellent taste. It did have a bit of a sweet flavor, but not at all over powering. I made mine into dinner rolls. My family ate them up and asked for more. They came out perfect. I can't wait to try it as a bread.
This is a truly wonderful bread - very light, fluffy, and full of flavor! Turns out perfectly ... every time. I'm going to use this recipe to make Parker House Rolls for our office party this week.. Mahalo Nui Loa for sharing.
Easy to make the dough in the bread machine, then cook rolls in the oven. Dough is a little sticky to handle, but made beautiful rolls that rose really well.
My husband thought these were delicious and said they seemed better than shop bought from a bakery. The only change I made was to cut down on the sugar and to use butter instead of oil. Fab recipe.