On 9/30/10 I was making Spaghetti & Meatballs. And instead of using the same roll recipe I usually do, I wanted something different and decided to try this one. Boy, I'm I glad I did these were very good and the amount of seasonings didn't overpower the rest of the meal at all.The next time I need an Italian type roll this is the one I'm going to make.Thank you so much for taking the time to post this recipe. " Keep Smiling :) "
Fabulous! I changed the seasoning to 3/4 teaspoon Italian seasoning and 3/4 teaspoon of Rosemary. So easy to make and a wonderful texture, aroma and flavor. I used half of the dough for a pizza crust and made rolls with the other half that was used for Meat Loaf sandwiches. Everyone raved!
Marie - I have never gone wrong with one of your bread recipes. These are fantastic, soft and flavorful dinner rolls. I ran out of Oregeno, so used Italian Seasoning in place of that. Other than that, I followed the recipe to a tee. I didn't have to add additional water, my dough was perfect. My rolls were nice and brown at 11 minutes, so I took them out and let the aroma fill up the house. Delicious addition to our Sunday dinner! Thanks!
I've been on a hunt to find a dinner roll that was different and I hit it on the head with this one. I followed the directions exactly and making in the ABM made it so simple. The first thing I noticed was the wonderful texture of the dough when I took it out. I've never felt anything like the soft, airy feel of this dough and right then I knew it was going to be special. It did make a lot for just me and DH so divided the dough in half and put one half in the freezer for later - can't wait to see how that works out - The next thing I noticed was how the dough rose so nice and high and was so pretty and then the aroma when it was baking was to die for with the added herbs, The best part though was the taste, the herbs where just the right amount to permeate the dough without overwhelming it. Lovely, will be having these often. <br/><br/>UPDATE: Just came back to post that I used the frozen half of the dough and the rolls came out just as lovely and soft as the original -did take awhile to rise but I'm sure that's from being frozen, I've included another photo from this frozen batch.