This was a 5-star recipe for me even though I made several mistakes due to unclear directions and errors on my part. 1.because I didn't read the directions completely, I added 2 egg whites to the batter--however the rolls still were delicious. 2. a word of caution: be sure to grease the cookie sheet to make it easier to get the rolls off the pan. 3. A cooking time is not indicated in the directions, but mine were done in 25 minutes.
Wow! These are wonderful! They are soft, light, delicious rolls! Made a few minor changes, subbed in 1 cup of whole wheat flour, used 1/4 tsp extra yeast, added 1/2 c. extra flour, and didn't use the egg whites. I used the dry buttermilk as you suggested and the were done in 20 minutes. I second everyone's comment that the dough is very sticky. I made 11 larger rolls and baked them on parchment paper after reading ellie_'s review. Thank you so much!!
I made these using regular liquid buttermilk and omitted the egg white wash. The dough was runny and sticky so I added some more flour as it was mixing; perhaps that is why they turned out a bit on the chewy side. My coworkers liked them and they all disappeared. Thanks for sharing.
I can't fairly rate this because I messed up. This was my first time baking with yeast, so I was a bit clumsy with it...I dissolved the yeast in 1/4 cup water (as the package said to do) AND added the half cup of water to the batter, which made it too sticky, so I added more flour...long story short, these didn't rise well and were chewy, but I look forward to trying them again because the flavor was really nice!
Five star buns! Excellent with one third wholewheat flour, which adds a wonderful nutty flavor to these soft-topped buns.