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Made the entire recipe & took about half of them to a neighborhood potluck, but the rest of them were devoured here at home by the two of us in a very short time! I happen to like my FRESH bread with a small amount of honey butter sometimes, but just plain ol' bread, as long as it's fresh, is wonderfully comforting in my humble opinion! Thanks for sharing this great recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
I chose this recipe fully intending on making dinner rolls but found I needed sandwich buns for work this week. I halved the recipe and made 9 huge rolls. I let them rise for 2 hours and they were like softballs. I baked them at the suggested 15 minutes for the smaller rolls and to my surprise they registered 190 degrees in about 15-16 minutes. DS couldn't even wait until they cooled completely. He made a big old Dagwood style sandwich on one and declared your recipe a keeper. Thanks for sharing your dear MIL's recipe with us. Made for PAC Spring 2011.
The first stage in this recipe, the "sponge" stage, identifies it as an old, traditional method descended from the folks who had to handle much less responsive yeast. Sometimes old ways still excell! This made light, beautiful and tasty rolls. Note that the 55 minutes total time does not include several hours of cooling and rising, so allow yourself more like four hours. Since it spends a lot of time in final form, make sure you have about four baking trays and space for them. The final result will justify the wait! Made for PAC.